Lamb curry is tender lamb simmered in a deeply spiced onion-tomato gravy. Browning the onions well and cooking the lamb low and slow are the keys. This recipe serves 4.
Prep: 20 minutes | Cook: 1 hour 45 minutes (or 40 minutes in a pressure cooker) | Serves: 4
Ingredients
- 800 g (1.75 lb) boneless lamb shoulder, cut into 4 cm cubes
- 3 tbsp oil or ghee
- 2 large onions, finely sliced
- 1 tbsp ginger-garlic paste
- 3 tomatoes, pureed
- 1/2 cup plain yogurt, whisked
- 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric
- 1 tsp garam masala and 1.5 tsp salt
- 2 bay leaves, 4 cardamom pods, 1 cinnamon stick
- Cilantro to finish
Method
- Heat the oil and fry the whole spices for 30 seconds.
- Add the onions and cook 12 to 15 minutes until deep brown.
- Add the ginger-garlic paste for 1 minute, then the tomatoes and ground spices. Cook until the oil separates, about 8 minutes.
- Add the lamb and sear for 5 minutes. Stir in the yogurt gradually.
- Add 1 cup hot water, cover and simmer on low for 1.5 hours, stirring occasionally, until the lamb is tender. Add water if needed.
- Finish with garam masala and cilantro. Rest for 10 minutes.
Tips
- Shoulder gives the best texture for slow cooking.
- Adding yogurt slowly prevents curdling.
- Serve with naan, roti or basmati rice.
Variations
Make it Lamb Methi with dried fenugreek, Lamb Palak with spinach, or Lamb Kadhai with peppers.
Order it
Lamb Curry is on the menu at Aldergrove Indian Bistro alongside lamb korma, vindaloo and more. It makes a hearty centrepiece for catering menus. See our catering page.
FAQ
Can I use bone-in lamb? Yes, and it adds flavour. Increase the cooking time slightly.
Can I use a slow cooker? Yes. Brown the onions first, then cook on low for 6 to 7 hours.