By Ash Patel
Delicious Indian Lamb Curry
15 steps
Prep:1hCook:3h
Simple yet delicious, Indian lamb curry is an easy and wholesome meal to put together.
This Indian lamb curry is made with tomatoes and onions, cooked with spices for a rich, hearty dish that's perfect to make for family and friends.
Whilst it takes a little while to cook this from-scratch, this curry is mostly hands-off. By the time it's done cooking, the sauce is flavorful and fragrant, and the lamb is fork-tender.
Updated at: Thu, 17 Aug 2023 04:49:50 GMT
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Ingredients
10 servings
Marinating the lamb Shoulder Pieces
2.5kgLamb Shoulder
Diced, washed with water/lemon juice and drain
Garlic
Crushed
Ginger
Crushed
Green Chillies
Crushed
Bio Yogurt
ground coriander
ground cumin
ground turmeric
red chili powder
olive oil
or veg oil
coarse black pepper
salt
Ingredients for the Lamb Curry
veg oil
Onions
Chopped, cooked for 15mins, medium-low heat
2Cinnamon stick
2Black cardamoms
Cloves
14black peppercorns
Dried Red chillies
2Curry leaves
potatoes
medium sized, cut in quarters
4Green chillies
tomato puree
Coriander
for garnishing, optional
8Fresh Tomatoes
Chopped
1 teaspoonsalt
1 tablespoongaram masala
Instructions
Step 1
Large pot with lid required for making the lamb curry.
PotStep 2
Add: 4 teaspoons of veg oil (heat the oil for 4 minutes)
veg oilStep 3
Add and following and saute for 8-10 minutes
Cinnamon stick2 
Black cardamoms2 
Cloves
black peppercorns14 
Dried Red chillies
Curry leaves2 Step 4
Add: Chopped Onions and cook for 15 minutes on a medium-low heat to caramelize the
OnionsStep 5
Pro tip: Do not cook on high as it will burn the onions not caramelize them.
Step 6
Add the Marinated Lamb into the pot, stir well and place the lid on.
Lamb Shoulder2.5kgStep 7
Cook the lamb for 1 ½ hour, add ½ cup of water and stir the lamb curry every 10mins.
Step 8
Pro tip: Always ensure you have enough water so the meat has enough moisture to cook.
Step 9
Add: Fresh chopped tomatoes. Saute for 2 mins and put the lid on and cook for another
Fresh Tomatoes8 Step 10
Put the lid back on and cook for a further 25 minutes on a medium-low heat until the tomatoes turn fully mushy.
Step 11
add 1 Tablespoon tomato puree to thicken the curry
tomato pureeStep 12
Add the potatoes into the pot (cut in quarters) stir for 1 minutes, put the lid back on and cook for a further 25 minutes. on medium-low heat.
potatoesStep 13
add 4 Green Chillies (cut long edge)
Step 14
add Garam Masala and stir for 1 minute
Step 15
add Fresh Chopped Coriander for garnishing (optional)
and serve with Roti or Naan Bread and Rice, with red onions, cucumber, and tomato salad.
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