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indian lamb curry

Indian Lamb Curry Recipe

Authentic Indian lamb curry recipe with homemade curry powder to serve at dinner or lunch. Tender and juicy lamb with curry. Watch video!
5 from 2 votes
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Course: curry, Main Course
Cuisine: Indian
Keyword: indian lamb curry, lamb curry, lamb curry recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 Persons
Calories: 390kcal
Author: Hinz


  • 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
  • tsp Mango Powder optional
  • 2 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • ½ tsp Salt
  • 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. 


Serving: 100g | Calories: 390kcal