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Lamb Curry Recipe – Bold, Flavorful, Comforting

Lamb Curry Recipe served in rustic bowl
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This Lamb Curry Recipe delivers a rich, flavorful dish featuring tender lamb simmered in a creamy, spiced sauce. Perfect for a comforting dinner with rice or bread.

Ingredients

Scale
  • 2 lbs lamb shoulder or leg, cut into bite-sized pieces
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2-3 tablespoons curry powder (or a mix of garam masala, cumin, coriander, and turmeric)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder (optional, for heat)
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can coconut milk (or 1 cup plain yogurt for a creamier curry)
  • 1 cup beef or chicken broth
  • 1 tablespoon tomato paste
  • Salt and pepper, to taste
  • 1/2 teaspoon sugar (optional, to balance the flavors)
  • Fresh cilantro, chopped (for garnish)
  • Optional Whole Spices:
  • 4-5 green cardamom pods
  • 2 bay leaves
  • 1 cinnamon stick
  • 1/4 teaspoon ground cloves

Instructions

1. Heat vegetable oil or ghee in a large pot over medium-high heat. Season lamb with salt and pepper, then brown in batches for 5–7 minutes per batch. Set aside.

2. Reduce heat to medium in the same pot and sauté the onion until golden brown, about 5–7 minutes. Add garlic and ginger and cook for 1–2 minutes until fragrant.

3. Stir in curry powder, ground cumin, coriander, cinnamon, and chili powder. Add optional whole spices if using. Cook for 1–2 minutes to toast the spices.

4. Add diced tomatoes, coconut milk (or yogurt), broth, and tomato paste. Stir well and bring to a simmer.

5. Return the browned lamb to the pot, making sure it’s submerged in the sauce. Cover and simmer on low heat for 1 1/2 to 2 hours, until the lamb is tender and the sauce has thickened.

6. Taste the curry and adjust seasoning with salt, pepper, and sugar if needed.

7. Garnish with freshly chopped cilantro and serve hot with basmati rice, naan, or roti.

Notes

For a richer flavor, use yogurt instead of coconut milk for a creamier texture.

Optional whole spices like cardamom pods and bay leaves enhance aroma—remove before serving.

This dish tastes even better the next day, making it perfect for leftovers or meal prep.

Find it online: https://cookingwithramsay.com/lamb-curry/