📝 About Lamb Curry

Indian Lamb Curry is a hearty, spiced meat dish made by simmering tender lamb pieces in a flavorful onion-tomato masala with traditional Indian spices. This slow-cooked curry brings out deep, layered flavors and is a staple in many Indian households and festive occasions.

Served best with basmati rice, naan, or jeera rice, this curry can be customized by spice level and consistency. Whether you’re using lamb shoulder, leg, or ribs, this recipe will give you a delicious, comforting meal every time.

🍛 Lamb Curry Recipe | How to Make Indian Lamb Curry (Step-by-Step)

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Serves: 4–6
Cuisine: Indian
Course: Main Course
Difficulty: Moderate

🧾 Ingredients (Serves 4)

For the Lamb:

For the Curry Base:

Onion-Tomato Masala:

🍳 Step-by-Step Instructions

🔹 Step 1: Marinate the Lamb

1. In a bowl, combine:

   • 500g lamb pieces

   • ½ cup whisked yogurt

   • ½ tsp turmeric

   • ½ tsp salt

2. Mix well and marinate for at least 1 hour (or overnight for deeper flavor).

🔹 Step 2: Temper Whole Spices

1. Heat 4–5 tbsp oil in a heavy-bottomed pan or pressure cooker.

2. Add:

   • 1 bay leaf

   • 1-inch cinnamon

   • 2–3 cardamoms

   • 4–5 cloves

   • 6–8 peppercorns

   • 1 tsp cumin seeds

3. Sauté for 30–40 seconds until fragrant.

🔹 Step 3: Brown the Onions

1. Add thinly sliced onions and cook on medium heat.

2. Fry till they are golden brown and caramelized (15–20 minutes).

3. Stir regularly to prevent burning.

🔹 Step 4: Add Ginger-Garlic Paste

1. Add 2 tbsp ginger-garlic paste.

2. Sauté for 2–3 minutes until the raw smell disappears and oil begins to separate.

🔹 Step 5: Add Tomatoes and Spices

1. Add chopped or pureed tomatoes.

2. Also add:

   • 1½ tsp red chili powder

   • 1½ tbsp coriander powder

   • Salt to taste (adjust)

3. Cook on medium heat for 10–12 minutes, until oil separates from the masala.

🔹 Step 6: Add Marinated Lamb

1. Add marinated lamb to the masala.

2. Mix well and sauté (bhuno) for 15–20 minutes on medium-high heat.

   • Meat should be well coated and lightly browned.

   • This step adds depth and seals in flavor.

🔹 Step 7: Add Water & Simmer

Option 1: Slow Cooking (Best Flavor)

1. Add 2–2½ cups hot water.

2. Cover and simmer on low flame for 60–75 minutes, stirring occasionally, until lamb is tender.

Option 2: Pressure Cooking (Faster)

1. Add 1½ to 2 cups hot water.

2. Close lid and pressure cook for 4–5 whistles on medium heat.

3. Let pressure release naturally.

🔹 Step 8: Final Touch

1. Once the lamb is tender and gravy thickens:

   • Add 1 tsp garam masala

   • Simmer uncovered for 5 minutes

2. Garnish with chopped fresh coriander.

🍽️ Serving Suggestions

• Serve hot with:

  • Steamed basmati rice

  • Jeera rice

  • Naan, chapati, or paratha

• Add a side of raita or onion salad with lemon wedges.

💡 Tips for Perfect Lamb Curry