Indian Lamb Curry

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

No ratings yet

Indian Lamb Curry

This easy-to-make Indian lamb curry offers succulent lamb in a rich curry sauce packed with pungent, widely available aromatic spices.

Prep Time10

Cook Time1 45

Total Time1 55

Course: Dinner

Cuisine: American, Indian

Servings: servings

Calories: 398kcal

Author: Caro Jensen

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

US Customary - Metric

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.

Storage: 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 leftover lamb curry in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.

Nutrition