Traditional and authentic Indian Lamb Curry Recipe prepared with homemade curry powder and yogurt on slow heat at the stovetop. Tender and Juicy lamb in curry is perfect to serve with naan or rice at dinner or lunch.
Looking for homemade recipes for Dinner? Check out, Mutton Biryani, Hyderabadi Mutton Masala, Lahori Mutton Karahi, and Aloo Gosht. I hope all these recipes will help to add value to your dinner table.
What is Lamb? Lamb is the most delicate and tender meat of young sheep. It not only provide protein but also contains lots of multivitamins and minerals that require for building muscles and strengthen bones.
What is Curry? Curry is an Indian word from the Indian subcontinent that represents gravy-style dishes with veg and nonveg. It's a most popular dish that every house makes to serve at dinner and lunch as the main course. It basically makes a combination of meat, spices, herbs, and yogurt to prepare the dish.
Lamb Curry Recipe: Here in this recipe, lamb is cooked in a form of curry using an Indian curry spice mix that I prepared at home. It's a 5-minute job to prepare curry powder to make any type of curry. Lamb curry has a special taste and unique aroma and contains gravy/salan to eat with roti or rice.
I prefer to cook lamb with bones as the bone has a special taste of bone marrow that makes the flavor of curry tastier.
My mother used to make this recipe every week and we all love to have it with homemade roti or sometimes with masala rice. It's simple and easy to make! You can also try the same recipe with mutton or chicken.
If you love to order lamb curry nearby restaurant then you can try this simple and easy recipe that you prepare with the homemade curry spice mix and I am sure, it will give you the best taste on the table.
Lamb/Mutton - Used with bones as it makes a tasty stock in curry spices.
Oil - Use any canola or sunflower oil. It's important to cook curry in little more oil to fry onions and other meat on high heat. A perfect curry dish separates oil at the top of the dish that makes it distinguished among other dishes.
Chopped Onion - Used purple onions (Indian style). Avoid using white onions to make perfect Indian flavor curry.
Ginger Garlic Paste - fine paste of ginger and garlic is used as it helps to make a smooth curry texture.
Curry Powder: Homemade curry powder is the substitute for other spices. You can just use this in teaspoons and it will create a perfect taste of curry.
Yogurt - I used greek yogurt which is thick and easily blend in curry.
Salt - Lamb is slightly salty in taste and curry powder also contains salt so used ½ tsp of salt in curry which was according to ingredients requirements.
Water - Used to cook the curry and tender the lamb. It will also make a curry texture thick and runny.
How To Make
First, heat up the pan and add oil to fry chopped onions. As the onions start to change color to pink then add ginger garlic paste and sauce for few seconds on high heat. Then add lamb and cook on high heat until the meat starts to change color. It's time to add curry powder (follow the recipe of homemade curry powder step by step). Keep stirring when cooking curry powder and meat together until it starts to separate oil in the pan. Add yogurt and mix well using the spoon to form a smooth curry paste. As the yogurt is mixed with curry and forms a one-tone paste then add water and mix well.
Cover and cook for about 35 minutes on slow heat to tender the meat. After 35 minutes, check the meat and water level in curry. When the oil appears at the top of the curry then time to turn off the stovetop and dish out. Lamb curry is ready to serve.
Can I make curry without curry powder?
Yes, you can! curry powder is just for creating convenience as it contains all the spices in one place that you can use in all types of curry. If you are not using curry powder then individually use red chili, turmeric, coriander, and garam masala powder to form a perfect curry texture.
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There are several serving suggestions that you can add with lamb curry. If you are setting Indian table for dinner then serve it with:
Flatbread: Naan, Tandoori Roti, chapati or phulka.
Rice: Steamed rice, or Garlic butter rice.
Salad: Simple Veg Salad
Yogurt: Some people like me love to eat fresh yogurt with curry.
Chutney: Green chutney taste so good if you are eating curry with rice.
Pickle (Achaar): Many people serve achaar with curry but it all depends on the taste. If you like, you can have it.
Don't forget to serve tea after eating meat. Here I love to serve Orange peel tea or lemon tea which is good in taste and also helps to digest food.
How to Store Leftover?
You can simply store the leftover in an airtight container for 3 days in the refrigerator. Don't store in the container when the curry is hot. It should be at room temperature while storing.
To reheat the curry, simply take it out and place it in a pan and add little water and cook on the stovetop on high heat for 3 to 4 minutes. As it starts bubbling then turn the heat to low and simmer it for about 5 minutes. It will be ready like a fresh curry.
Lamb Curry is good with bone or boneless?
You can make it in both ways but the curry with bones is more tasty and healthy as compared to cook without bones. Bones have a special taste and when it cooks on slow heat then it releases juices and oil from bones and marrow that makes a perfect taste of curry.
Can I make curry with mutton or chicken?
Yes, you can use the same curry recipe to make with mutton or chicken.
What is the most tender part of lamb?
The most tender and juicy part of the lamb is Lion. Normally people used this cut for roasting. A shoulder and leg cut is best for slow cooking.
How to get rid of the lamb smell in curry?
Whenever you take meat try to take fresh meat that is more pink or bright red in color. Avoid if it shades like purple or getting darker as it's old meat that must be smelly or will not turn out so well in taste.
Follow the few tips when cooking lamb or any other meat:
Always wash before cooking.
Cook on high heat and keep stirring until the meat changes color. This is the most recommended method to get rid of the meat smell.
If it's so smelly then apply fresh lemon juice and marinate for 01 hours before cooking.
Can I make it without curry powder?
Yes, you can! curry powder is just for creating convenience as it contains all the spices in one place that you can use in all types of curry.
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Indian Lamb Curry Recipe
- 500 g Lamb/Mutton
- 2 tbsp Oil
- 1 cup Chopped Onion
- 1 tsp Ginger Garlic Paste
- 2.5 tsp Curry Powder
- 1 tbsp Yogurt
- 1 tsp Salt
- 1 cup Water
- Curry Powder Ingredients
- 2 tsp Cayenne Pepper
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Garlic Powder
- 1 tsp Black Pepper Powder
- ½ tsp Turmeric Powder
- ⅓ tsp Mango Powder optional
- 2 tsp Garam Masala
- 1 tsp Red Chili Powder
- ½ tsp Salt
- ⅓ tsp Ginger Powder
- Preparation of Curry Powder
- Place all the ingredients in a bowl and mix well.
- Preparation of Lamb Curry
- In a heating pan, add oil and chopped onions. Fry the onion until it starts to get pink.
- As the onions become aromatic and fried then add ginger garlic paste and give it a good mix.
- Now add lamb and cook on high heat until it evenly starts to change color.
- Once the lamb changed the color and stops releasing water then add homemade curry powder and cook on high heat.
- Keep stirring when cooking curry powder and meat together until it starts to seperate oil in pan.
- Now add yogurt and mix well using spoon to form a curry paste.
- As the yogurt mixed with curry and forms a one tone paste then add water and mix well.
- Cover and cook for about 35 minutes on slow heat to tender the meat.
- After 35 minutes, check the meat and water level in curry.
- When the oil appears at the top of the curry then time to turnoff stovetop and dishout.
- Lamb curry is ready to serve.
- Lamb is delicate and easily tender while cooking. If you are using mutton pieces then give it a little more time to tender the meat.
- Curry powder overall creates the taste of all spices so you don't need to add any other spice.
- Don't make the curry water. If you feel there is much water after tendering meat then cook to evaporate water on high heat.
- Curry consistency needs to be thick and runny in texture.
- Use the meat with bones as it's healthy and makes a perfect taste with bone marrow.
- I prefer to use homemade garam masala in curry powder as it makes a big difference in curry taste.
- Raw lamb is little salt in flavor so monitor the salt requirements.