Lamb Curry Recipe

Learn how to make the best homemade lamb curry with this easy baking recipe. Tender meat slowly cooked with aromatic spices creates a rich, flavorful dish that's perfect for Sunday dinner. This foolproof method ensures perfectly cooked lamb every time - no dry meat or bland sauce!

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

2 hours 15 mins

Serves:

6 servings

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">1kg boneless lamb shoulder, cut into 3cm cubes</li> <li class="ingredients-single-item">3 tbsp vegetable oil</li> <li class="ingredients-single-item">2 large onions, finely diced</li> <li class="ingredients-single-item">4 garlic cloves, minced</li> <li class="ingredients-single-item">3cm piece ginger, grated</li> <li class="ingredients-single-item">2 tbsp tomato paste</li> <li class="ingredients-single-item">400g canned chopped tomatoes</li> <li class="ingredients-single-item">300ml lamb or chicken stock</li> <li class="ingredients-single-item">150ml natural yogurt</li> <li class="ingredients-single-item">Fresh coriander leaves, to garnish</li> <li class="ingredients-single-item">For the spice mix:</li> <li class="ingredients-single-item">2 tbsp garam masala</li> <li class="ingredients-single-item">1 tbsp ground cumin</li> <li class="ingredients-single-item">1 tbsp ground coriander</li> <li class="ingredients-single-item">1 tsp ground turmeric</li> <li class="ingredients-single-item">1 tsp chili powder (adjust to taste)</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1/2 tsp ground black pepper</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 485 calories

🥑 Fat: 32 g

🧈 Saturated Fat: 12 g

🍞 Carbohydrates: 12 g

🍭 Sugar: 6 g

🍗 Protein: 38 g

🫀 Cholesterol: 120 mg

🧂 Sodium: 680 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Large Dutch oven or heavy-based casserole dish with lid</li> <li class="equipment-single-item">Sharp knife</li> <li class="equipment-single-item">Wooden spoon</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 160°C (140°C fan/gas mark 3). Pat the lamb pieces dry with paper towels - this ensures proper browning rather than steaming the meat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix all the spice mix ingredients together in a small bowl. This pre-mixing ensures even distribution of spices throughout your curry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Heat the vegetable oil in your Dutch oven over medium-high heat. Working in batches to avoid overcrowding (which would cause steaming instead of browning), sear the lamb pieces until golden brown on all sides, about 2-3 minutes per batch. Transfer the browned meat to a plate and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Reduce the heat to medium and add the diced onions to the same pot. Cook for 8-10 minutes, stirring occasionally, until they're soft and golden brown. This slow caramelization creates a sweet depth of flavor that forms the base of your curry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the minced garlic and grated ginger, cooking for another minute until fragrant. The aromatic oils release quickly, so be careful not to burn them as they'll turn bitter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the spice mix to the pot and stir constantly for 1-2 minutes until the spices become aromatic. This toasting of the spices in oil (known as blooming) intensifies their flavors and removes any raw taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly which adds umami depth to the curry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Pour in the canned tomatoes and stock, then return the lamb to the pot along with any accumulated juices (these contain valuable flavor). Bring everything to a gentle simmer, scraping the bottom of the pot to release any browned bits (this is called deglazing and concentrates flavor). </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Cover the Dutch oven with its lid and transfer to the preheated oven. Bake for 2 hours, or until the lamb is fork-tender. The low, consistent heat of the oven allows the collagen in the lamb shoulder to slowly break down into gelatin, creating that wonderful melt-in-your-mouth texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and carefully stir in the yogurt. The yogurt adds creaminess and helps to balance the spices - make sure your curry has cooled slightly before adding to prevent curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Return the pot to the stove over low heat and simmer gently, uncovered, for 5-10 minutes to allow the sauce to thicken slightly. If you prefer a thicker curry, you can simmer it longer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Taste and adjust the seasoning if necessary. Garnish with fresh coriander leaves and serve hot with naan bread or rice. Your curry should have a rich, complex flavor with tender lamb that practically falls apart at the touch of your fork. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lamb Curry Recipe?

The main ingredients include lamb shoulder, onions, garlic, ginger, tomato paste, canned tomatoes, stock, and yogurt. The spice mix contains garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper, creating a rich, aromatic curry.

How to cook Lamb Curry Recipe at home?

Learn how to cook Lamb Curry Recipe by first browning the meat in batches, then sautéing onions, garlic and ginger. Add spices to bloom their flavours, incorporate tomato paste and liquids, then slow cook in the oven for 2 hours until the lamb is fork-tender. Finish with yogurt for creaminess and serve with naan bread or rice.

What's the best cut of lamb for making an authentic curry?

Lamb shoulder is ideal for curry as it has the perfect balance of meat and fat, becoming incredibly tender when slow-cooked. Leg of lamb can work but tends to be leaner, while stewing lamb is another good option. The key is choosing a cut with some fat that can withstand long cooking times.

Can I make this curry recipe in a slow cooker instead of the oven?

Yes, you can adapt this for a slow cooker. Complete all the browning and sautéing steps on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 4 hours. Add the yogurt during the final 30 minutes of cooking.

Why is my lamb curry tough instead of tender?

Tough lamb curry usually results from insufficient cooking time or too high heat. Lamb shoulder needs long, slow cooking (at least 2 hours) to break down collagen into gelatin. Also ensure you're not using a lean cut like loin, which becomes tough with extended cooking.

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