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Indian Lamb Curry

ByCaro Jensen Updated on
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Bold, succulent lamb meets pungent aromatic curry spices in this comforting one-pot Indian lamb curry. Perfect for a family dinner, this mild curry is easy to make and even easier to clean up. Perfect for meal prep as it can be enjoyed immediately or in a couple of days as the flavors deepen over time.

Table of contents
A black bowl filled with lamb curry next to naan bread and a green napkin.

Easy-to-make Indian lamb curry

Curries can be intimating if you’re not used to cooking with plenty of spice. This easy curry recipe is made with a handful of widely available spices to set you up for success.

Similar to my lamb chili or lamb ragu, this one-pot lamb dish comes together quickly with only 20 minutes of hands-on prep time. My trusted Dutch oven does the rest as it slow-cooks the meat to perfection in a rich sauce of traditional Indian spices.

This curry is mild in terms of spice, perfect for families but feel free to adjust the spice level to suit your taste, making it a delicious and customizable meal for everyone.

Serve the curry over rice, quinoa, or with some naan bread. My quick, no-yeast dinner rolls are great for mopping up the creamy sauce as well.

Ingredients and substitutions

See the recipe card for full information on ingredients and quantities.

Ingredients laid out to make lamb curry.
  • Lamb – Diced lamb shoulder works best for slow cooking but you can also use diced lamb leg or lamb shanks.
  • Spices – I sue ground cumin, coriander, cinnamon, chili, and turmeric for convenience but you can also ground down whole spices (cumin and coriander) for extra freshness.
  • Tomatoes – Crushed tomatoes work well but you can also choose diced or puréed tomatoes (passata).
  • Stock – Homemade lamb stock, beef broth, or vegetable stock all work well.
  • Coconut – I like to use coconut cream for extra richness and flavor but tinned coconut milk or Greek yogurt work well too.

How to make Indian lamb curry

See the recipe card for full information on the method.

Diced lamb browned in a Dutch oven.

Sear the diced and seasoned lamb in a hot Dutch oven or large pot in oil over high heat to lock in all the juices and add extra flavor to the curry.

Diced lamb and onion in a Dutch oven.

Add onion, garlic, and ginger and cook until softened and fragrant.

Diced lamb with seasonings in a Dutch oven.

Stir in the spices and cook for 30 seconds until fragrant while stirring.

Diced lamb before being cooked in a Dutch oven.

Add the remaining ingredients except the coconut cream. Bring to a boil and reduce the heat to a simmer. Slow-cook for 1 1/2 hours.

Close-up of a Dutch oven filled with lamb curry.

Storage tips

Curry is one of those meal-prep friendly dishes that stores well and continue to develop flavor over time. A perfect addition to your weekly meal-prep routine.

You can store the lamb curry in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.

More braised lamb recipes

For more slow-cooked lamb dishes, check out the following recipes:

If you loved this Lamb Curry Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

A black bowl filled with lamb curry next to naan bread and a green napkin.

Indian Lamb Curry

Caro Jensen
This easy-to-make Indian lamb curry offers succulent lamb in a rich curry sauce packed with pungent, widely available aromatic spices.
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine American, Indian
Servings 4 servings
Calories 398 kcal

Ingredients
 
 

  • 2 tbsp olive oil
  • 2 lb diced lamb shoulder or leg (boneless)
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 tbsp ginger minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric powder
  • 3/4 tsp cinnamon
  • 1/4 tsp chili powder
  • 28 oz crushed tomatoes
  • 2 cup vegetable broth
  • 1/4 cup coconut cream canned
  • 2 tbsp fresh mint optional, as garnish

Instructions
 

  • Prepare all ingredients as the curry comes together quickly.
  • Remove any excess fat from the lamb pieces. Pat dry them with a paper towel and season with salt and pepper. Heat olive oil in a large pot over high heat and sear the lamb on all sides, 2-3 minutes.
    2 tbsp olive oil, 2 lb diced lamb shoulder, 2 tsp salt, 1/2 tsp ground black pepper
  • Add the onion, garlic, and ginger to the pot. Cook until softened, about 5 minutes.
    1 yellow onion, 4 garlic cloves, 1 tbsp ginger
  • Stir in the cumin, coriander, turmeric, cinnamon, and red chili powder. Cook for 30 seconds, stirring constantly.
    2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, 3/4 tsp cinnamon, 1/4 tsp chili powder
  • Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours on low. Stir in the coconut milk.
    28 oz crushed tomatoes, 2 cup vegetable broth, 1/4 cup coconut cream
  • Garnish with fresh mint and serve with rice or naan.
    2 tbsp fresh mint

Notes

For a spicier curry, add more red chili powder or a pinch of cayenne pepper.
To make the curry less rich, add 1/4 can of coconut milk or Greek yogurt instead of the coconut cream at the end.

Nutrition

Calories: 398kcalCarbohydrates: 23gProtein: 33gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 91mgSodium: 2001mgPotassium: 1165mgFiber: 6gSugar: 11gVitamin A: 836IUVitamin C: 23mgCalcium: 128mgIron: 7mg
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Caro Jensen

Hi, I'm Caro, a mum of three little ones on a mission to cook delicious food from scratch for my family. I post new quick and easy recipes here every week but you can also connect with me on any of the platforms below. I'd love to hear from you!

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