For an extra layer of flavor, consider marinating the lamb in a mixture of yogurt, ginger-garlic paste, and a pinch of turmeric for at least 2 hours, or preferably overnight. Feel free to adjust the amount of cayenne pepper to suit your spice preference. If you prefer a milder curry, reduce or omit the cayenne pepper altogether. Garnish with fresh cilantro or mint for a vibrant touch and added freshness. A dollop of raita (yogurt sauce) also makes a wonderful accompaniment.
Curried Lamb
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PREP TIME20 mins
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COOK TIME1 hrs 45 mins
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TOTAL TIME2 hrs 5 mins
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SERVING6 People
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VIEWS75
Embark on a culinary journey with this aromatic and comforting Curried Lamb. Tender lamb pieces, infused with a symphony of fragrant spices, simmered to perfection. An effortless dish that promises a delightful slow-cooked experience, perfect for a cozy night in. Pairs exquisitely with fluffy basmati rice and warm, pillowy pitas.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol99 mg
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Fiber2 g
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Protein34 g
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Saturated Fat5 g
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Sodium138 mg
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Sugar3 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the lamb meat in batches until seared on all sides, about 3 minutes per batch. Add more oil if needed to prevent sticking. Remove lamb and set aside.
02
StepReduce heat to medium and add the remaining 2 tablespoons of vegetable oil to the pot. Add the chopped onion and cook until softened and golden brown, approximately 10 minutes. Stir in the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper. Cook, stirring constantly, until the spices release their fragrant aroma, about 1 minute.
03
StepReturn the browned lamb to the pot. Pour in the beef stock and season with salt to taste. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer gently until the lamb is exceptionally tender, around 1 hour.
04
StepRemove the lid and continue to cook until the sauce has thickened to your desired consistency, about 20 minutes. Stir in the yogurt and lemon juice just before serving. This adds a creamy tang that complements the rich spices.
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RECIPE REVIEWS
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Lenora Macejkovic
Apr 17, 2025This recipe is amazing! The lamb was so tender and the spices were perfectly balanced.
Lafayette Schiller
Apr 2, 2025The lemon juice at the end really brightens up the dish. Don't skip it!
Dorris Brakus
Feb 14, 2025I didn't have all the spices, but it still turned out great! Very forgiving recipe.
Nadia Stark
Dec 27, 2024I added a pinch of cinnamon and it was a delicious addition!
Irwin Reinger
Dec 12, 2024The aroma while this is cooking is incredible! My family couldn't wait to eat.
Kyle Lockman
Nov 11, 2024Next time, I'll try it with coconut milk for a creamier version.
Wilfred Zieme
Aug 28, 2024I love how easy this recipe is to follow. It's become a regular in our household.
Dorian Greenfelder
Aug 22, 2024I made this for a dinner party and everyone raved about it. Will definitely be making it again.