Made with tender lamb shoulder and infused with aromatic spices, this dish is a celebration of flavors. Slowly simmered to perfection with caramelized onions and creamy Greek yogurt, it promises to be a standout at your dining table. Whether served with fluffy basmati rice or buttery naan, this lamb curry is a culinary experience that transcends borders.

Why This Lamb Curry Recipe Stands Out

• Traditional and Authentic: Crafted without shortcuts or pre-made curry powders, this recipe stays true to its roots.
• Rich Flavors: The caramelized onions and yogurt create a luscious, velvety base that enhances the spices.
• Customizable Cooking: Perfect for stovetop, instant pot, or pressure cooker methods.
• Versatile Ingredients: Works wonderfully with goat meat, often referred to as mutton curry in Indian cuisine.

Ingredients for Indian Lamb Curry

• Lamb Cuts: Opt for lamb shoulder or leg for the juiciest, most tender results. Bone-in pieces add a depth of flavor.
• Onions: Red onions are ideal, lending a subtle sweetness when caramelized.
• Fresh Garlic and Ginger: Essential for the robust base of the curry.
• Yogurt: Greek yogurt tenderizes the meat while adding creaminess. Coconut milk is a great dairy-free substitute.
• Spices: Ground coriander, cumin, turmeric, paprika, and cayenne provide bold flavors. For convenience, you can use garam masala or curry powder.
• Whole Spices: Ingredients like cinnamon sticks, cardamom pods, and bay leaves infuse the curry with a complex aroma.

How To Make

1. Prepare the Base:

• Heat oil and ghee in a Dutch oven or heavy-bottomed skillet. Add whole spices like cinnamon, cloves, and cardamom, stirring until fragrant.
• Add chopped onions and cook on low heat until deeply caramelized (10–15 minutes). This step is crucial for developing rich flavors.

2. Build the Curry Layers:

• Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
• Add the lamb pieces and sauté until lightly browned on all sides.

3. Incorporate Spices and Tomatoes:

• Sprinkle in ground spices such as coriander, cumin, and turmeric, mixing well.
• Add chopped tomatoes and cook until softened and combined with the spices.

4. Add Creaminess and Simmer:

• Stir in Greek yogurt, ensuring it’s lump-free for a smooth consistency.
• Season with salt, pepper, and a splash of lemon juice, then add ½ cup water. Bring the mixture to a gentle boil.

5. Slow Cook to Perfection:

• Reduce the heat, cover, and simmer for 1–1.5 hours, stirring occasionally. Add water as needed to maintain a rich, saucy consistency.
• Once the lamb is fork-tender, adjust the seasoning and garnish with fresh cilantro.

Alternative Cooking Methods

• Instant Pot: Sauté ingredients as above, then pressure cook on high for 25 minutes with manual release.
• Pressure Cooker: Follow the stovetop steps, then pressure cook for 40–45 minutes.

Pro Tips for Success

• Choose the Right Cut: Bone-in lamb shoulder or leg enhances the curry’s depth.
• Take Your Time: Caramelizing onions and slow-cooking the meat ensures unparalleled flavor.
• Adjust Consistency: For serving with bread, keep the curry thick; for rice, add more water for a saucier dish.
• Use Authentic Spices: Freshly ground spices elevate the taste of the curry.

FAQs About Lamb Curry

1. Can I use a different meat?
   Yes, goat meat works well, known as mutton curry in Indian cuisine.
2. How can I make this dairy-free?
   Replace yogurt with coconut milk or cream.
3. What if I don’t have all the spices?
   A store-bought curry powder or garam masala can substitute for the ground spices in a pinch.
4. Can I prepare this in an Instant Pot?
   Yes! Use the sauté mode for steps 1–5, then pressure cook on high for 25 minutes. Release pressure manually.
5. What can I serve with this curry?
   Basmati rice, naan bread, or even quinoa pair beautifully with lamb curry.

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Lamb Curry Recipe

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6

Ingredients:

• 2 lb lamb shoulder or leg, cut into 2-inch pieces
• 1 tbsp oil
• 1 tbsp ghee
• 3 cups onions, finely chopped
• 2 tbsp garlic, minced
• 2 tbsp ginger, grated
• 1 cup tomatoes, chopped
• ¾ cup Greek yogurt
• 1 tbsp lemon juice
• ½ tsp black pepper
• 1 tsp kosher salt
• Whole Spices: 2 cinnamon sticks, 8 cloves, 8 green cardamoms, 2 black cardamoms, 3 bay leaves
• Ground Spices: 2 tbsp coriander powder, ¾ tbsp cumin powder, ¼ tsp turmeric, 1 tbsp cayenne, 1 tbsp paprika, ½ tsp garam masala

Instructions:

1. Heat oil and ghee in a Dutch oven. Add whole spices and sauté until aromatic.
2. Add onions and cook on low heat until caramelized.
3. Stir in garlic and ginger, then add lamb pieces and cook until no longer pink.
4. Mix in ground spices and tomatoes. Cook for 2–3 minutes.
5. Add yogurt, salt, pepper, and lemon juice. Stir well and add water as needed.
6. Cover and simmer on low heat for 1–1.5 hours until lamb is tender.
7. Garnish with cilantro and serve with rice or naan.

Nutrition Facts (Per Serving)

• Calories: 454
• Fat: 35g (54%)
• Saturated Fat: 15g (75%)
• Cholesterol: 100mg (33%)
• Sodium: 95mg (4%)
• Potassium: 554mg (16%)
• Carbohydrates: 13g (4%)
• Fiber: 3g (12%)
• Sugar: 5g (6%)
• Protein: 23g (46%)
• Vitamin A: 900IU (18%)
• Vitamin C: 11mg (13%)
• Calcium: 106mg (11%)
• Iron: 3mg (17%)