Homemade Lamb Curry Recipe: Easy, Authentic & Flavorful

French

Warm up your table with this authentic homemade lamb curry, rich in spices, easy to prepare, and wonderfully comforting.

Perfect for family dinners or gatherings, it promises tender meat and a fragrant, flavorful sauce every time.

Homemade Lamb Curry: An Easy, Flavorful, and Aromatic Recipe

This easy lamb curry is one of my favorite recipes for both casual family dinners and relaxed gatherings with friends.

Each bite is full of warmth, depth, and just the right amount of spice, which you can easily adjust by adding more or less chili.

While this dish is traditionally served with fragrant basmati rice, it’s just as delicious with naan, pita bread, or even tortillas, whatever you have on hand.

Although I often prepare a classic Indian curry, this version with lamb always wins my husband’s vote.

Lamb is naturally tender, cooks relatively quickly, and becomes incredibly flavorful when simmered with a blend of spices.

You can also add your favorite vegetables to the pot for extra nutrition and heartiness.

I love that this curry is made with everyday ingredients, making it both approachable and satisfying.

Plus, it’s ideal for meal prep it keeps well and tastes even better reheated the next day.

Ingredients for an Authentic Lamb Curry

• 500 g lamb or mutton : Cut into bite-sized pieces. Lamb shoulder or neck is ideal for tender, juicy results.
• 2 medium onions : Finely sliced to create a rich flavor base.
• 2 cm fresh ginger : Grated or minced for a zesty, warming undertone.
• 2 fresh tomatoes : Peeled and diced, they add body and sweetness to the sauce.
• A few curry leaves : Optional but highly recommended for authentic aroma.
• 3 cardamom pods : Slightly crushed to release their unique fragrance.
• 1 small cinnamon stick : Adds warmth and depth to the curry.
• 2 tablespoons oil : Sunflower or peanut oil is best for frying spices.
• 4 cloves : Used whole, they gently infuse the sauce.
• 1 teaspoon cumin seeds : Toasted in oil to unlock their earthy flavor.
• 1 teaspoon ground cumin : Enhances the depth of flavor in the sauce.
• ½ teaspoon black pepper : Freshly ground for a subtle kick.
• ¼ teaspoon turmeric : For golden color and antioxidant benefits.
• 1 tablespoon desiccated coconut : Adds mild sweetness and a creamy texture.
• 2 teaspoons ground coriander : Brings a citrusy, fresh note.
• ¼ bunch fresh coriander (cilantro) : Chopped and added at the end for brightness.
• Salt, to taste
• 1 chili pepper (optional) : Add more or less to adjust the heat to your liking.
• Hot paprika (optional) : For extra color and spiciness if desired.

Step-by-Step Instructions for Perfect Lamb Curry

1. Heat the oil : Place the oil in a large pan or Dutch oven and heat over medium.
2. Bloom the whole spices : Add cardamom pods, cinnamon stick, cloves, cumin seeds, and curry leaves. Fry for 1-2 minutes until fragrant.
3. Add the onions : Stir in the sliced onions and cook until translucent and lightly browned.
4. Season and add ginger : Sprinkle in salt and add the grated ginger. Mix to coat the onions.
5. Brown the lamb : Add the lamb cubes and sauté until lightly browned and they start releasing their juices.
6. Add ground spices : Stir in black pepper, ground coriander, and ground cumin so the meat is coated in spices.
7. Simmer the curry : Add water to just cover the meat. Cover and simmer for 20-30 minutes, until the lamb is tender (add more water if needed).
8. Add tomatoes, cilantro, and chili : Stir in diced tomatoes, chopped fresh coriander, and sliced chili (if using). Mix well.
9. Add coconut and reduce the sauce : Sprinkle in the desiccated coconut and simmer uncovered for another 10-15 minutes.
10. Reduce to desired consistency : Let the sauce reduce until thick and rich.
11. Adjust seasoning and serve : Taste and add more salt or spices as needed. Serve hot, garnished with extra fresh coriander.

Pro Tips for the Best Lamb Curry

• Choose quality meat: Use fresh lamb shoulder or neck for melt-in-the-mouth tenderness.
• Toast your spices: Allow the whole spices to fry in oil for maximum flavor.
• Don’t rush the onions: Let them caramelize for a sweet, rich base.
• Simmer gently: Slow cooking helps the flavors meld and the lamb turn perfectly tender.
• Adjust heat gradually: Add chili to taste, little by little.
• Finish with fresh herbs: Add chopped cilantro just before serving for freshness.
• Rest before serving: Let the curry sit for a few minutes, flavors deepen as it rests.

Storage and Reheating Tips

– Refrigerate leftovers: Store in an airtight container for up to 3 days.

– Keep rice and curry separate: Prevent the rice from becoming mushy by storing it apart from the curry.

– Cool before storing: Let the curry cool to room temperature before refrigerating.

– Freezing: Portion the curry with sauce into freezer-safe containers for up to 2 months.

– Defrost gently: Thaw overnight in the fridge for best texture.

– Reheat slowly on the stove: Add a splash of water if the sauce thickens too much.

– Microwave only if necessary: Stovetop reheating better preserves taste and texture.

– Check seasoning: Adjust salt and herbs after reheating as flavors may shift.

Serving Suggestions

• Basmati rice: Classic choice that soaks up the curry sauce perfectly.
• Spiced pilaf: Rice cooked with cardamom, cinnamon, or cloves for extra aroma.
• Naan bread : Fluffy Indian bread for scooping up every bit of sauce.
• Chapati or roti: Lighter flatbreads that make a great pairing.
• Pita or wholemeal bread: Quick alternatives for mopping up sauce.
• Grilled or sautéed vegetables: Eggplant, zucchini, carrots, or peppers add color and balance.
• Cucumber raita : Yogurt, cucumber, and mint cool the palate.
• Indian pickles: Add a zesty, tangy note to your meal.
• Seasonal salad: Crisp greens for a fresh contrast.
• Mango or coriander chutney: Sweet or herby chutneys complement the spices beautifully.

Other indian dishes to try

• Authentic Indian Tandoori Chicken Recipe
• Chai latte recipe
• Creamy Indian Red Lentil Dhal with spinach