Best 5 Authentic Lamb Curry Recipes

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# Introduction

Lamb curry is a flavorful and aromatic dish that is often enjoyed in many parts of the world. It is a versatile dish that can be made with a variety of spices and ingredients, making it a great option for those who enjoy experimenting with different flavors. This article provides three authentic lamb curry recipes that are sure to tantalize your taste buds and leave you wanting more.

**1. Classic Indian Lamb Curry:**

This recipe is a classic Indian lamb curry that is made with a blend of spices such as cumin, coriander, turmeric, and garam masala. The lamb is cooked in a creamy tomato-based sauce, resulting in a rich and flavorful dish that is perfect for serving with rice or naan bread.

**2. Pakistani Lamb Karahi:**

This Pakistani lamb karahi is a spicy and flavorful dish that is made with a blend of spices such as cumin, coriander, chili powder, and ginger-garlic paste. The lamb is cooked in a wok or karahi until it is tender and juicy, and the dish is often served with naan bread or roti.

**3. Bangladeshi Lamb Rezala:**

This Bangladeshi lamb rezala is a rich and creamy lamb curry that is made with a blend of spices such as cumin, coriander, cardamom, and nutmeg. The lamb is cooked in a creamy coconut milk-based sauce, resulting in a mild and flavorful dish that is perfect for those who enjoy milder curries.

Let's cook with our recipes!

INDIAN LAMB CURRY



Indian Lamb Curry image

This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.

Provided by Veena Azmanov

Categories     Dinner     Lunch     Main Course

Time 1h50m

Number Of Ingredients 24

2 lb Lamb (leg or shoulder, cut into 2-inch pieces)
1 tbsp Oil (Cooking or Olive oil )
1 tbsp Ghee (or oil)
2 tbsp Garlic (4 large garlic cloves minced)
2 tbsp Ginger (3-inch fresh ginger grated)
3 cups Onions (red or brown finely chopped)
1 cup Tomatoes (chopped)
¾ cup Yogurt (Greek, plain)
1 tbsp Lemon juice
½ tsp Black pepper
1 tsp Kosher salt
2 Cinnamon stick
8 Cloves
8 Green cardamoms
2 Black cardamoms
3 Bay leaves
1 Mace ((optional))
2 tbsp Coriander powder
¾ tbsp Cumin powder
¼ tsp Turmeric powder
1 tbsp Cayenne (hot)
1 tbsp Paprika (sweet)
1 tbsp Fenugreek leaves ((optional))
½ tsp Garam masala powder

Steps:

  • In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
  • Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
  • Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
  • Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
  • Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
  • Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
  • When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
  • Garnish with fresh cilantro or parsley.

Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

AUTHENTIC INDIAN LAMB CURRY RECIPE



Authentic Indian Lamb Curry Recipe image

This authentic Indian lamb curry is incredibly flavorful and cooks quickly using the Instant Pot. It includes traditional Indian spices like cardamom, cloves, coriander, bay leaves, and turmeric. This dish is low calorie and freezes great for leftovers and meal planning.

Provided by Sondra Barker

Categories     Main Course

Time 40m

Number Of Ingredients 24

1 tbsp olive oil
1 tbsp lemon juice (fresh squeezed)
1 tsp garam marsala
½ tsp coriander
1 tsp salt (pink himalayan)
½ tsp pepper
2 lbs Lamb (lean shoulder stew meat)
2 whole tomatoes (on the vine)
½ cup beef broth
1 tbsp tomato paste
½ cup greek yogurt (fat free)
1 tbsp ghee (or butter)
½ cup sweet onions (diced)
3 cloves garlic (finely chopped)
1 tbsp ginger (fresh grated)
2 whole green cardamom pods
2 whole cloves
1 whole bay leaf
1½ tsp turmeric
½ tsp garam marsala
½ tsp paprika
¼ tsp coriander
⅛ tsp cayenne pepper (add more if you like it spicey)
1 tsp salt (pink himalayan)

Steps:

  • First, marinate your lamb with the marinade ingredients and set to the side.
  • Then seed, peel, and dice your tomatoes reserving the juice in a bowl. Whisk in the beef broth, tomato paste, and all spices (except the cardamom pods, cloves, and bay leaf). Set to the side.
  • Put your Instant Pot onto the saute mode "normal". Once the pot is heated, add your ghee, onions, garlic, ginger, cardamom, cloves, and bay leaf. Saute for 2-3 minutes and then add your diced tomatoes and saute for another minute. Add your lamb and stir together all ingredients, then add your reserved sauce with the tomato juice, beef, broth, tomato paste, and spices.
  • Turn off your Instant Pot and turn it onto the pressure cook setting on high for 20 minutes. Quick-release and turn off your instant pot. Let cool for a minute and then add in the Greek yogurt.
  • If you are cooking this on the stove, you will follow all instructions exactly the same and simmer on very low heat for 60 minutes. Then let cool and add in your yogurt.
  • If you are using a slow-cooker, add your lamb at the very bottom and top with the tomatoes, then onions, garlic, and ginger. Pour the sauce (reserved tomato juice, beef broth, tomato paste, and spices) over the top and add the cardamom, cloves, and bay leaf. Slow cook for 8 hours. Once finished let cool slightly and then add the yogurt. In the slow-cooker you can omit the ghee.

Nutrition Facts : ServingSize 1 cup, Calories 507 kcal, Carbohydrate 7 g, Protein 28 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 118 mg, Sodium 972 mg, Fiber 1 g, Sugar 3 g

EASY INDIAN CURRIED LAMB



Easy Indian Curried Lamb image

Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.

Provided by mn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

3 tablespoons canola oil
1 onion, finely chopped
4 cloves garlic, crushed
½ teaspoon cumin seeds, or to taste
1 pound lamb stew meat, cubed
3 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons salt, or to taste
2 teaspoons garam masala
1 ½ teaspoons ground turmeric
1 teaspoon red chile powder, or to taste

Steps:

  • Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g

AUTHENTIC INDIAN LAMB CURRY



Authentic Indian Lamb Curry image

This lovely lamb curry recipe was given to me by my indian partner. I have always marvelled at her lamb curries and finally convinced her to share her secrets with me. I tried this on my own and was amazed by the simplicity of it and the amazing flavour of the curry. What's best is that no curry pastes etc are used just simple herbs and spices - and of course the lamb!!! Enjoy please.

Provided by lockma

Categories     Curries

Time 1h45m

Yield 8 Portions, 8 serving(s)

Number Of Ingredients 21

2 kg leg of lamb, cut into 1 . 5 to 2 inch cube sized pieces
2 tablespoons vegetable oil
1 tablespoon ginger paste
1 tablespoon garlic paste
4 medium onions, Sliced
2 black cardamom pods
8 -10 green cardamoms
1 -2 inch cinnamon stick
20 whole black peppercorns
1 tablespoon cumin seed
8 -10 green bird's eye chilies, Broken into halves (seeds still inside)
5 -10 dried bay leaves (depending on size)
4 large tomatoes (cut roughly into small sized pieces)
1 -1 1/2 teaspoon chili powder
2 teaspoons turmeric
3 teaspoons coriander powder
1 tablespoon salt
4 tablespoons natural yoghurt
coriander leaves, chopped
1 lemon
1 cup water

Steps:

  • Wash the lamb well in cold water removing the loose slimey film from each piece. Don't worry about drying the lamb - keep it nice and wet (the lamb absorbs the water and allows the meat to become nice and tender).
  • In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.
  • Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.
  • Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.
  • Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.
  • Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all burning at the bottom of the pan.
  • The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.
  • Garnish with chopped coriander leaves and serve with warm fresh Naan bread.

Nutrition Facts : Calories 781.8, Fat 43.1, SaturatedFat 16.6, Cholesterol 168.5, Sodium 1047.9, Carbohydrate 58, Fiber 19, Sugar 5.3, Protein 53.3

INDIAN LAMB CURRY



Indian Lamb Curry image

A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :)

Provided by PalatablePastime

Categories     Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomato
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
  • When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
  • Stir in the ginger paste, garlic, chile pepper, and lamb.
  • Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
  • Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
  • Add diced tomatoes, and cook for 5 minutes, stirring frequently.
  • Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
  • Lower heat.
  • Whisk the yogurt with a fork; and add to the pot slowly.
  • Then cook until meat is done to your liking and sauce is thickened.
  • Garnish with cilantro leaves.
  • Serve with steamed basmati rice, or hot Indian breads, such as Naan.

Tips:

  • Use high-quality lamb: Opt for lamb shoulder or leg for the best flavor and texture.
  • Marinate the lamb: Marinating the lamb in a mixture of yogurt, spices, and herbs helps tenderize and flavor the meat.
  • Cook the lamb slowly: Slow-cooking allows the lamb to become fall-off-the-bone tender and develop a rich flavor.
  • Use a variety of spices: Garam masala, cumin, coriander, and turmeric are essential spices for an authentic lamb curry.
  • Don't be afraid to adjust the heat level: Add more or less chili powder to suit your personal preference.
  • Serve with traditional accompaniments: Basmati rice, naan, or yogurt raita are all great options.

Conclusion:

This authentic lamb curry recipe is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its tender lamb, rich sauce, and aromatic spices, this curry is sure to impress. So next time you're looking for a new and exciting dish to try, give this lamb curry a try - you won't be disappointed!

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