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Lamb Curry

Lamb Curry created by AaliyahsAaronsMum

This recipe is from the northern part of India. You could use cuts of boneless lamb but I feel the bones add in the extra flavour.

Ready In:
2hrs 30mins



  • Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.
  • Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).
  • Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).
  • Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.
  • Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.
  • Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.
  • Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.
  • Stir in the chopped coriander leaves and remove from heat.
  • Serve hot with plain basmati rice or naan bread (Recipe #215545).
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"This recipe is from the northern part of India. You could use cuts of boneless lamb but I feel the bones add in the extra flavour."
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  1. Andi Longmeadow Farm
    This is an amazing dish! We adored it, and I don't quite understand the previous reviewers mention of tasting bland, because I could never say that. This a robust, full of flavor and so comforting you might as well go put on your slippers. I followed this exactly, even down to the garlic-ginger paste, and the spices exploded with flavor. I also used my coffee grinder to blend all the lovely spices after heating, and this was just so enticing to devour the whole meal. I used a lamb shank, and didn't cut the meat off, just put it in the juices, and let it cook for about 2 hours. Let sit warmed for eating later, and it was even more pronounced with flavor. A exceptional recipe from start to finish. Thanks so much! A&A.
  2. mmelick
    Terribly bland. Despite all the prep work heating up the spices, there was hardly any flavor. Absolutely no spicy kick.
  3. attwood
    Perfect! Don't change a thing. This will be my default Lamb curry from now on. I wonder if spinach would be ok in it to make a saag?
  4. French Tart
    What makes this curry so much better than lots I have tried on Zaar, is the subtle and complex blend of spices - and the heating them up to release the aromas! I do make my own lamb curry, but I really wanted to try this recipe out for a special Indian Banquet I held for visiting friends - they loved it, WE loved it! You must NOT omit one single ingredient - that is the key to this deeply flavoured lamb curry - just fabulous! I made enough for the freezer as well as the dinner, and I suspect when we eat it next time, the flavours will have intensified even more. Thanks for this lovely recipe Aisha! Karen/FT:-)
  5. AaliyahsAaronsMum
    Lamb Curry Created by AaliyahsAaronsMum
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