Indian Lamb Curry


Indian Lamb Curry

Recipe adapted from Photo credit


1 1⁄2 lb lamb (use boneless or shoulder bone-in cuts) 1⁄4 cup coconut oil
2 bay leaves
1 cardamom pod

1 2in cinnamon stick
10 peppercorns
4 whole cloves
1 1⁄2 large onions finely chopped 1 T fresh ginger (grated)

2 t garlic (minced)
1 green chili pepper (optional)
1⁄2 t turmeric
2 t coriander powder
1 t cayenne (optional)
1 1⁄2 t garam masala
1/8 t dry mustard
1⁄2 t cumin
1 cup diced tomatoes
1/3 cup yogurt (optional – skip if dairy free) 2 t chopped fresh cilantro


  1. Heat oil in large pan, add bay leaves, cardamom, cinnamon, peppercorns & cloves
  2. When leaves begin to sizzle and fragrance starts to release, add onions and sauté until light golden, about 12-15minutes, stirring frequently
  3. Stir in the ginger/garlic & jalapeno paste, cook for 1 min.
  4. Add lamb, season with salt, add splash of water
  5. Add turmeric, coriander, cayenne and garam masala another splash water
  6. Add tomatoes, cook for couple of minutes
  7. Add 4 cups of water, bring up to simmer (if I’m suing a slow cooker, I will transfer everything to it at this point, andset on high, cook for 3-4 hours)
  8. Lower the heat, cook until soft ,30min-1.5 hr (depending on the cut of meat you’re using)
  9. If using yogurt, whisk with a fork into the pot slowly


Make ginger, garlic, jalapeno paste ahead of time and freeze in single use packages, 2 T each in plastic sandwich bags, put in a small resalable freezer bag, now every time you make Indian dish you have that paste ready to go, I use it for most of my Indian inspired recipes, ie. Creamed spinach, mixed vegetable curry.

This tip was shared with me by Trisha – who is a wonderfully organized cook: when making a curry from scratch, it pays to measure out spices for more than just one dish, once I have all my spice jars out, I also set out empty small jars, measure out all dry spices for the days cooking, but also for at least 3 more meals. Seal and store in a pantry marked ‘Indian curry spices’ . Separate the dry powders like turmeric, cumin etc. from bay leaf cardamom, cinnamon etc. by putting the latter in a small bag, or a piece of aluminum foil, and then put inside the jar.


Fragrant rice
Yogurt sauce
Cauliflower with ‘Indian glaze’ or Creamed Indian Spinach
Lots of chopped cilantro on top of it all Naan


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