Description
This Fragrant Indian Lamb Curry is slow-cooked to tender perfection with bone-in lamb, warm whole spices, and a rich, silky tomato and yogurt-based gravy. It’s a comforting, deeply flavorful dish that’s easy enough for weekend cooking and special enough for celebrations. Serve it with basmati rice, garlic naan, and a touch of mango chutney for a true feast!
Ingredients
For the Curry:
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800g lamb shoulder (bone-in), cut into chunks
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2 onions, finely sliced
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6 garlic cloves, minced
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2 tbsp ginger, grated
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3 tomatoes, puréed (or 200g tinned)
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100g plain yogurt
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300ml lamb or chicken stock
Whole Spices:
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1 stick cinnamon
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2 bay leaves
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6 green cardamom pods
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4 cloves
Ground Spices:
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1 tbsp Kashmiri chili powder
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1 tsp turmeric
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1 tbsp cumin
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1 tbsp coriander
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1 tsp garam masala
To Finish:
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1 tbsp lemon juice
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Handful of fresh coriander
Instructions
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Brown the Lamb: Sear lamb chunks in batches until golden. Set aside.
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Build the Base: Fry whole spices in oil until fragrant. Add onions and caramelize. Stir in garlic and ginger.
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Add Spices: Stir in ground spices, cook 1 minute, add a splash of water if needed. Add tomatoes, cook until oil separates (~5 mins).
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Slow Cook: Return lamb to pot. Stir in yogurt and stock. Simmer covered for 1½ hours until lamb is tender.
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Finish: Stir in garam masala, lemon juice, and coriander. Serve hot.
Notes
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For a milder curry, substitute paprika for Kashmiri chili powder.
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For richer gravy, add 2 tbsp ground almonds with yogurt.
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Best made a day ahead for even deeper flavor.
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Freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours