Lamb Curry Recipes

INDIAN LAMB CURRY

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.

LAMB CURRY

Steps:

• Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
• Add the curry powder, salt and vinegar and stir thoroughly.
• Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
• Add the tomatoes, chillies and mint.
• Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
• Add the garam masala and chopped coriander in the last 5 minutes of cooking.
• *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

HOME-STYLE LAMB CURRY

Steps:

• Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
• Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
• Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
• Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
• Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
• Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
• Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
• Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

LAMB CURRY

Steps:

• Heat oil in a 6-quart pressure cooker over medium-high heat. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon stick, cumin, coriander, turmeric, and cardamom. Cook, stirring, until spices are fragrant, about 30 seconds. Add tomato paste and cook, stirring, 15 seconds more.
• Add lamb, potatoes, and broth. Season with salt. Secure pressure-cooker lid and bring to high pressure over high heat. Reduce heat to medium to maintain high pressure. Cook 24 minutes; remove from heat. Vent pressure, then remove lid. Stir in spinach. Season with salt and serve with accompaniments.

EASY INDIAN CURRIED LAMB

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.

DELICIOUS INDIAN LAMB CURRY

Steps:

• Gather the ingredients.
• Heat the cooking oil in a heavy-bottomed pan over medium heat.
• When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.
• In a food processor , pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve.
• Blend the tomatoes, garlic paste, and ginger paste together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.
• Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.
• Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well.
• Sauté until the oil begins to separate. This can take up to 10 minutes.
• Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes.
• Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes.
• When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.

ROGAN JOSH (INDIAN LAMB CURRY)

Steps:

• Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
• Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
• Add the garlic and ginger, cook for another minute.
• Stir in the Spices, cook for 30 seconds.
• Mix in the tomato puree and salt, then add stock and mix.
• Add lamb, stir, bring to simmer.
• Place lid on and adjust heat to low or medium low so it's simmering gently.
• Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
• Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
• Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
• Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread

BEST LAMB CURRY

Steps:

• Combine yogurt, 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in a bowl. Add lamb meat and stir to coat. Cover and marinate in the refrigerator for 2 to 3 hours.
• Heat oil in a large pan. Add cinnamon stick, cardamom pods, cloves, peppercorns, and bay leaves. Cook and stir until leaves begin to sizzle and fragrance is released, about 1 minute. Add onions and cook, stirring frequently, until golden brown, 12 to 15 minutes. Add tomatoes and cook until you see oil in the corner of the pan, 5 to 10 minutes. Add remaining garlic paste and ginger paste and stir for about 1 minute. Add remaining turmeric, cumin powder, coriander powder, and red chile powder and stir for 1 to 2 minutes.
• Remove lamb from marinade and add to the pan with the onion mixture. Add water and remaining 1/2 teaspoon salt and cook over medium heat until lamb is cooked through, about 1 1/2 hours. Stir occasionally so that curry does not stick to the bottom of the pan. Add more water to thin if necessary.
• Season with garam masala and cook 1 minute more. Garnish with cilantro.

SLOW-COOKER LAMB CURRY

Steps:

• Cut the lamb into 2 to 3-inch cubes. Add all ingredients into the slow cooker and combine well.Pro tip - I start with the oil, shallots, ginger, and garlic - combine well. Then, add the curry powder, cayenne, salt, and pepper. Followed by adding the coconut milk, lemon juice, and water- combine well.
• Set the slow cooker on low for 6 to 8 hours OR on high for 4 hours. until the meat is fork-tender. Taste and adjust seasoning. Garnish with cilantro. Pro tip - if possible cook on low for 8 hours, I think the results are amazing.
• In a Dutch oven or heavy bottom skillet, add the oil, and saute the onions until translucent.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.
• Add the garlic and ginger and saute a minute more. Then add the meat and saute on medium-high for 2 to 3 minutes until no longer pink Pro tip - sauteing on medium-high heat will sear the meat keeping the juices inside.
• Next, add the curry powder, garam masala, and lemon juice. Season with salt and pepper. Add the coconut milk and water or stock.
• Cover the pot and simmer on low for 1 1/2 to 2 hours until the meat is fork-tender. Stir occasionally to prevent it from sticking at the bottom. Also, if necessary add 1/4 to 1/2 cup of water at a time to ensure it has enough liquid to cook.Pro tip - if you use a Dutch oven it helps keep moisture inside the pot and you won't need to add more water. Other pots may have more evaporation
• When done taste and adjust the seasoning and consistency. If necessary add more water or turn the heat up to evaporate excess moisture. 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

AROMATIC LAMB CURRY

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Put a large shallow casserole pan on a high heat.
• Dice the lamb into 3cm chunks and place in the pan, fat-side down.
• Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
• Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
• Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.

INDIAN LAMB CURRY

Steps:

• To a large skillet or dutch oven add the oil on medium heat with the bay leaves, cloves, peppercorns and onions and cook, stirring, for 8-10 minutes.
• Add in the lamb, ginger, garlic, cardamom, cinnamon, salt, turmeric, coriander and garam masala cooking and stirring for an additional 8-10 minutes.
• Add in the water and tomato puree and let simmer on medium-low heat for 45 minutes, adding in the yogurt just before serving.

AUTHENTIC INDIAN LAMB CURRY RECIPE

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.