Easy Indian Lamb Curry Recipe
Okay, buckle up buttercups, because I’m about to let you in on a little secret: my Easy Indian Lamb Curry Recipe — and trust me, it’s a game changer. This isn’t some fancy, complicated, need-a-PhD-in-Indian-cuisine kind of curry. Nope. It’s the kind of curry you can throw together on a Tuesday night when you’re already wearing your pajamas. It’s warm, comforting, and makes your house smell like you actually have your life together. This recipe is a keeper, and you are gonna want to dive headfirst into it. Seriously.
My husband, bless his heart, isn’t the most adventurous eater. But THIS curry? He practically inhales it. Last week, I made a double batch, and he ate it cold straight from the fridge for breakfast! (Don’t judge, we’ve all been there.) Even my super picky kids eat it up, though I usually have to promise them extra dessert if they finish their veggies. This curry has become a tradition, and it’s requested at least twice a month! Make it for a cozy night in, or impress your friends at a potluck. Either way, you’ll be addicted.
Why You’ll Love This Easy Indian Lamb Curry Recipe
- It’s seriously easy. Like, easier than ordering takeout (and healthier, obvs).
- It tastes like you slaved away for hours, even though you didn’t. Win-win!
- Lamb is just awesome. It adds richness and flavor that makes it totally addictive.
- Leftovers are amazing. Seriously, I might like it even more the next day.
- It’s customizable. Want it spicier? Add more chili! Less spicy? Hold back a bit. Your kitchen, your rules!
How to Make It
Okay, so here’s the deal. First, you’re gonna want to get your lamb all chopped up into bite-sized pieces. Don’t worry about making them perfect; we’re not going for Instagram perfection here, just tasty perfection.
Next, you wanna heat up some oil (vegetable or coconut works great!) in a big pot. Throw in your onions and garlic and cook them until they’re all soft and golden and smell AMAZING. Don’t burn the garlic – nobody likes burnt garlic!
Now, add in all those yummy spices! Ginger, turmeric, cumin, coriander, and chili powder. Let them cook for a minute or two, stirring so they don’t stick to the bottom. The aroma at this point is like, pure magic.
Toss in your lamb and brown it all over. This is important because browning the meat adds so much flavor. Don’t rush this step!
Pour in your chopped tomatoes (canned are totally fine), coconut milk, and broth. Bring it all to a simmer, then cover the pot and let it cook for at least an hour. The longer it simmers, the more tender the lamb gets.
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Taste and season with salt and pepper. If you want a little sweetness, add a pinch of sugar or honey.
Serve it up with rice or naan bread and enjoy the deliciousness!
Ingredient Notes
- Lamb: I usually go for lamb shoulder or leg, but honestly, whatever looks good at the store works. Just trim off any big chunks of fat.
- Onions & Garlic: Don’t skimp on these! They’re the base of the flavor. I prefer yellow onions, but white or red will do in a pinch.
- Ginger: Fresh ginger is SO much better than the powdered stuff. Trust me on this one. Plus, grating fresh ginger is oddly satisfying.
- Turmeric: Besides adding that gorgeous color, turmeric is also super good for you. It’s a win-win!
- Coconut Milk: Full-fat coconut milk is the way to go for richness. If you’re watching your calories, you can use light, but it won’t be as creamy. I won’t judge, promise!
- Broth: I usually use chicken broth, but vegetable broth works just as well. Or, you know, water in a pinch. I’ve been there.
- Cumin and Coriander: These spices are a must for a flavorful curry!
Recipe Steps:
- Cut lamb into bite-sized pieces.
- Heat oil in a large pot.
- Add onions and garlic and cook until softened.
- Stir in ginger, turmeric, cumin, coriander, and chili powder; cook for one minute.
- Brown lamb in the pot with the spices.
- Pour in chopped tomatoes, coconut milk, and broth.
- Simmer covered for at least one hour, or until lamb is tender.
- Season with salt and pepper to taste.
- Serve with rice or naan bread.
What to Serve It With
Okay, so I’m a big fan of serving this curry with fluffy basmati rice. But naan bread is also amazing for scooping up all that delicious sauce. If you’re feeling fancy, you can add some chopped cilantro or a dollop of plain yogurt on top. A side of roasted veggies would also be great, like broccoli or cauliflower.
Tips & Mistakes
- Don’t overcrowd the pot when browning the lamb. Do it in batches if you need to.
- If the curry starts to dry out while it’s simmering, add a little more broth.
- Taste as you go and adjust the seasoning to your liking.
- Don’t be afraid to experiment with different spices!
- I once tried to use lamb chops instead of stew meat. Don’t do it. They overcooked and were super tough. Learn from my mistakes!
Storage Tips
Leftover curry will keep in the fridge for up to 3 days. Just store it in an airtight container. Reheat it on the stovetop or in the microwave. And yes, you can totally eat it cold! I’ve been known to grab a spoonful straight from the fridge when I’m feeling snacky. Don’t even try to freeze it – it never tastes the same. Make sure to finish it off!
Variations and Substitutions
- If you don’t have lamb, you can use beef or chicken. Just adjust the cooking time accordingly.
- No coconut milk? Heavy cream will work in a pinch, but it won’t have that same tropical vibe.
- If you want it spicier, add a chopped chili or a pinch of cayenne pepper.
- I’ve also thrown in some chopped veggies like potatoes, carrots, or peas before simmering. It’s a great way to sneak in some extra nutrients.
- One time I was out of cumin and just hoped for the best. It was still good, but definitely missed that earthy flavor. Don’t skip it if you can!
Frequently Asked Questions
Easy Indian Lamb Curry Recipe
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Easy Indian Lamb Curry Recipe
Ingredients
Main Ingredients
- 2 pounds lamb shoulder cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder adjust to taste
- 1 can tomato puree 14 oz
- 1 cup water
- 1 teaspoon garam masala
- 0.5 cup plain yogurt whisked
- to taste salt
- handful cilantro leaves chopped, for garnish
Instructions
Preparation Steps
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
- Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add the ground cumin, coriander, turmeric, and chili powder. Stir to combine.
- Add the lamb cubes to the pot, stirring to coat them in the spice mixture. Cook until the lamb is browned on all sides.
- Pour in the tomato puree and water, stirring well. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.
- Stir in the garam masala and whisked yogurt. Continue to cook uncovered for another 10-15 minutes, or until the lamb is tender and the sauce is thickened.
- Season with salt to taste and garnish with chopped cilantro leaves before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
