7 Lamb Curry Recipes to Make & Enjoy

There are a variety of lamb curry dishes which are an enjoyable aspect within Indian cuisine.

Whether it be mild or spicy, in a rich sauce or dry, there is something for everyone. They may have originated in India, but their popularity has seen them in all corners of the world.

Curries are the centrepiece in every Indian restaurant where the cooks put their own twist on the original recipe.

Not only are they delicious but they are also versatile. Ingredients can be changed to suit one’s preference. That can range from spices to the meat.

When specifically looking at lamb curries, they differ from one another. Each curry offers a range of tastes, textures and even cooking methods, which makes each one unique.

From well-known classics to more modern dishes, there is a lamb curry dish for everyone to enjoy.

Here are seven lamb curry recipes to make and enjoy at home.

Lamb Rogan Josh

The delicious Rogan Josh is one of the best lamb curry dishes to make. If made correctly this rich dish bursts with flavour thanks to the sauce and melt in the mouth meat.

The key to making an authentic lamb Rogan Josh is the use of tomatoes in the dish and mixing them with a blend of whole spices which give its unique taste.

This recipe is as authentic as it gets, with its thick and lavish sauce that is full of depth and flavour.

Ingredients

• 1kg lamb shoulder, boneless and diced
• 2 Red onions, chopped
• 2 Garlic cloves, crushed
• 1 small piece of fresh ginger, finely chopped (keep a little aside to garnish later)
• 1 or 2 small fresh chillies (more if you want more spice)
• 4 Tomatoes, chopped
• 2½ tbsp vegetable oil
• 1 tsp turmeric
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp paprika
• 1 tsp medium curry powder
• 1 tbsp tomato puree
• 1 Lemon, juiced
• 300ml water
• Salt to taste

Whole Spices 

• 2 Cloves
• 2 Bay leaves
• ½ tsp fennel seeds
• 3 Cardamom seeds

Method

1. Heat oil in a large, deep pan. Add the onions, garlic, ginger and chillies and fry for 10 minutes until golden.
2. Add the whole spices to the mixture and stir for a few minutes.
3. Gently add the lamb and cook for two minutes or until the lamb starts to brown.
4. Add the garam masala, coriander powder, paprika and curry powder and stir.
5. Stir in the tomatoes and puree. Let the mixture cook for a few minutes.
6. Mix in the turmeric and lemon juice and continue stirring for a few minutes until the mixture covers the meat nicely.
7. Pour in the water and bring to the boil. When boiling, cover with a lid and reduce the heat to low. Let it simmer for at least 40 minutes to let the meat tenderise, stirring occasionally.
8. After 40 minutes, remove the lid and continue to simmer for 10 minutes, stirring occasionally.
9. Once cooked, discard any large whole spices.
10. Garnish with fresh coriander leaves and ginger strips. Serve with rice or naan bread.

Lamb Gosht

This lamb curry recipe boasts lots of flavours thanks to the meat being cooked on the bone.

Lamb gosht or tari walli (with a sauce) on the bone is a very well-known curry dish.

It is a very popular lamb dish in the Punjab region of India and Pakistan.

It is best to take your time in order to get the best results. The meat should be tender enough that it simply falls off the bone.

Ingredients

• 1kg lamb, cut into medium-sized pieces on the bone
• 2 Garlic cloves, crushed
• 1 small piece of fresh ginger, finely chopped (keep a little aside to garnish later)
• 1 Chilli, slit lengthwise
• 3 tbsp vegetable oil
• 1 tbsp ghee
• 3 Onions, finely chopped
• 5 Tomatoes, finely chopped
• 1 tsp turmeric
• 1 tsp coriander powder
• 2 tbsp curry powder or masala paste of your choice
• 1 tsp garam masala
• 1 tbsp dried fenugreek
• 1 cup of cold water
• Salt to taste

Whole spices

• 1 tsp fennel Seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 3-4 Cardamom pods
• 3-4 Cloves

Method

1. In a large dish, rub the turmeric over the lamb and set aside.
2. Heat the oil in a large lidded pan and add the fennel seeds, bay leaf, cinnamon, cardamom and cloves. Fry for a minute.
3. Add the onions, green chilli, garlic and ginger and stir for a few minutes until the onions lightly brown.
4. Add in the tomatoes, coriander powder, curry powder (or masala paste) and salt. Cook for five minutes until the tomatoes soften.
5. Add the lamb and stir for a few minutes. Pour in the cup of water. Mix well then cover with the lid. Reduce the heat and cook for at least one hour. Stir occasionally. Add a little more water if the sauce becomes too thick for your liking.
6. Stir in garam masala, dried fenugreek and ghee. Simmer for another five minutes.
7. Check and adjust seasoning. Once cooked, discard any large whole spices (optional).
8. Allow the dish to rest for 15 minutes before serving with roti, naan and rice.

This recipe was adapted from My Food Story.

Lamb Madras

The actual madras curry was invented by Indian restaurants in the UK as a hotter version of the standard curry to please more diners.

As it is not a traditional dish, the flavours and consistency can vary from place to place.

It is served in lots of sauce and has a distinctive red colour. Chilli powder, garam masala, cumin and turmeric give it a fragrant and fiery taste.

Ingredients

• 800g pre-cooked lamb
• 2 tbsp ghee/vegetable oil
• 2-4 dried Kashmiri chillies
• A few green cardamom pods
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp tomato paste
• 2 Chillies, finely chopped
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1-2 tbsp Madras curry powder
• 1 tsp turmeric
• 1-2 tbsp red chilli powder
• 750ml heated base curry sauce
• 1-2 tbsp mango chutney
• Salt to taste
• Fresh coriander to garnish
• A pinch of garam masala (Optional)

Method

1. Heat ghee or oil in a large pan and add the dried chillies and cardamom. When sizzling, add the ginger paste, garlic paste, tomato paste and chopped chillies.
2. Fry for 15 seconds then add cumin, coriander powder, chilli powder, curry powder and turmeric. Mix well then heat the base curry sauce and add along with the mango chutney.
3. Add the lamb and allow it to simmer for 10 minutes.
4. Season and sprinkle with coriander. Add some garam masala on top before serving.

Lamb Korma

Lamb korma is a popular Mughlai dish that is known for its delicate flavours.

The lamb has been marinated in a mixture of mild spices and yoghurt.

Typically, flavoursome spices such as ginger, cardamom, cinnamon and cumin are used for the marinade.

Korma differs from most curries because it involves little to no spice. Instead of a rich and spicy flavour that is common within Indian curries, korma holds more of a sweet and creamy taste.

Ingredients

• 1kg lamb shoulder, boneless and diced
• 4 Garlic cloves, crushed
• 1-inch ginger, chopped
• 6 tbsp yoghurt
• 1 Onion, finely chopped
• 2 tbsp ground coconut
• 3 tbsp ground almonds
• 1 tbsp flaked almonds, toasted (optional)
• Rapeseed oil
• 1 tsp turmeric
• 1 tsp ground cumin
• 2 Bay leaves
• 1 tsp coriander powder
• 4 cardamom pods
• 2 Cloves
• ½-inch cinnamon stick
• ½ tbsp tomato puree
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp garam masala

Method

1. Put garlic, ginger, ground almonds and six tablespoons of water into a blender and blend to a smooth paste.
2. Add oil in a pan and when very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick. Stir for 10 seconds.
3. Stir in the onions and cook until browned.
4. Reduce the heat and add the spice paste, along with the cumin, coriander and red chilli powder. Stir for three minutes, then add the puree and stir for one minute.
5. Add the lamb, salt, yoghurt, garam masala, ground coconut and 150ml water.
6. Bring to a simmer then cover the pan. Turn the heat to low and gently simmer for at least 45 minutes until the lamb is cooked through and tender.
7. Remove the cinnamon sticks and bay leaves.
8. Garnish with flaked almonds if desired and serve on a bed of basmati rice or with naan.

Laal Maas

Laal mass is a fiery curry from Rajasthan which is a favourite among spicy food lovers.

The large quantity of chillies is what gives this lamb curry its spicy flavour as well as signature red colour.

Traditionally, laal maas is smoked with coal to give the dish a unique smoky flavour.

Ingredients

• 10 Kashmiri dry red chillies, soaked in water for at least 20 minutes
• 500g lamb, diced
• ½ cup yoghurt
• 1 tsp cumin seeds
• 2 tsp cumin powder
• 2 tsp coriander Powder
• ½ tsp turmeric
• 2 tbsp ginger-garlic paste
• Ghee, as required
• 2 Black cardamom
• 3 Cardamom seeds
• 1-inch cinnamon
• 3 Cloves
• 1 Bay leaf
• 3 Onions, finely chopped
• ½ tsp garam masala
• Salt to taste
• A few sprigs of coriander

For Coal Smoking

• 3 Charcoal pieces

Method

1. In a large pot of water, add the soaked red chillies and all the whole spices. Bring it to a boil. When the chillies soften, turn off the heat.
2. Allow it to cool and sieve the spices out. Retain the water and place the spices into a grinder. Grind into a fine paste.
3. In a mixing bowl, add the lamb, yoghurt, cumin powder, coriander powder, turmeric, one tablespoon of ginger-garlic paste and the chilli paste. Mix well then cover and place into a fridge for one hour.
4. Heat the ghee in a large pan and add the onions. Fry until they soften and turn light brown.
5. Add the remaining ginger-garlic paste and fry for a minute.
6. Add the marinated lamb to the pan and sear on high heat for three minutes.
7. Season with salt and add the retained water. Cover with a lid and cook for at least 20 minutes.
8. Once the lamb has cooked, light the charcoal pieces, place into a small metal bowl and place in the centre of the pan.
9. Add two cloves to the charcoal, pour some ghee and cover the pan. Set the pan off the heat for two minutes. After, remove the metal bowl, put the lamb curry back on the heat and add garam masala. Stir then remove from the heat.
10. Transfer to a serving bowl and garnish with coriander. Serve with rice.

This recipe was adapted from Archana’s Kitchen.

Lamb Bhuna

Lamb bhuna is an intensely flavoured dish that is gently cooked until the meat is tender and infuses with the array of spices.

This lamb curry does not have much of a sauce because it is fried on a high heat so that the sauce reduces and clings to the meat.

It also enhances the overall flavour of the dish.

Ingredients

• 900g leg of lamb, trimmed and chopped

Spice Blend

• 2 tsp cumin seeds
• 3 tsp coriander seeds
• 2 tsp mustard seeds
• 2-3 dried chillies
• 2 tsp fennel seeds
• 1 tsp fenugreek seeds

For the Masala

• 2 Onions, finely chopped
• 6 Garlic cloves, finely chopped
• 20 Curry leaves
• 2-inch ginger, grated
• 400g tomatoes
• ½ tsp turmeric
• 1 tsp salt
• 1 tsp garam masala
• A handful of coriander, chopped

Method

1. In a frying pan, add the cumin seeds, coriander, mustard, fennel, fenugreek seeds, and the dried chillies.
2. Continuously stir until the spices start to darken. Empty the spices into a bowl and let them cool before grinding into a fine powder. Set aside.
3. Heat oil and add onions in a large pan. After a few minutes add the garlic.
4. Once they have browned, add the curry leaves, ginger, tomatoes and salt. Cook until the tomatoes turn mushy.
5. Add the roasted spice mix and turmeric. Cook for a minute. Add a splash of water if the sauce begins to stick to the pan.
6. Add the lamb and stir to coat. Cook for five minutes then reduce the heat, cover and cook for 40 minutes or until tender.
7. Once done, remove the lid and increase the heat. Cook until the sauce has almost disappeared.
8. Sprinkle with garam masala and garnish with coriander before serving.

This recipe was inspired by Hari Ghotra.

Nihari Gosht

Nihari gosht is a dish fit for royalty. Developed in Old Delhi, this traditional meat dish was typically eaten by Mughal noblemen.

It is a slow-cooked stew where the meat is cooked on a low heat for several hours.

The result is tender meat which just falls apart. It is a dish where lamb on the bone and boneless meat can be used.

Ingredients

• 500g lamb on the bone, diced
• 2 Onions, sliced
• 2 tbsp ginger, chopped
• 6 Garlic cloves, chopped
• 1 tsp turmeric
• 2 tbsp tomato puree
• 2 Bay leaves
• 2 cups water
• 1 cup yoghurt, beaten
• 2 tsp oil
• 1 tsp ghee

For the Spices

• A pinch of nutmeg
• 1 tsp ginger, thinly sliced
• 1 Cinnamon stick
• ¼ tsp black pepper
• ½ tsp mace
• 2 Bay leaves
• 1 Black cardamom
• 1 tsp red chilli powder
• Salt to taste

Method

1. Wash the meat and pat dry. Set aside until completely dry then rub salt, turmeric and red chilli powder on the meat. Leave the meat to rest for 15 minutes.
2. Meanwhile, place the dry spice ingredients into a bowl and mix well.
3. Place a large pot on medium heat then add the ghee and oil. Once hot, add the onions and fry until softened.
4. Add the garlic and ginger and cook until the raw smell goes away.
5. Add the meat and fry for 10 minutes or until the pieces have changed colour.
6. Sprinkle in the spice ingredients from the bowl and also add the bay leaves and tomato puree. Cook for five minutes or until well combined.
7. Pour in the yoghurt and water and stir. Reduce the heat and cook for approximately 45 minutes or until the meat is tender. Cook for longer if you prefer the meat to even softer.
8. Once done, transfer the Nihari gosht to a bowl and garnish with the thinly sliced ginger.

This recipe was inspired by Archana’s Kitchen.

A variety of tastes and textures are what make lamb curries so popular among food lovers.

There is something for everyone and as more people are willing to experiment with flavours, new and exciting taste combinations will come to fruition.