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Lamb curry is one of my favorites whenever I visit an Indian restaurant here in the U.S. If I am not ordering lamb tikka masala, it is definitely the curry. Why? Because it is just so delicious! The bold spices and thick sauce that is the signature for this dish have me hooked. But also, lamb curry is the closest I can get to eating ‘home food’ away from home. See, even though curries are largely associated with Indian, Pakistani, and Middle Eastern cuisine, they are also a staple in East Africa, where I grew up. If you wish to learn more about these similarities, please read my article on the influences of Indian and Middle Eastern cuisine on East African dishes. So, when I am not eating out, I make my lamb curry at home, and today, I am sharing one quick and easy lamb curry recipe with you.

What Makes Lamb Curry Special?

Well, for starters, lamb curry is typically slow-cooked until tender. There is no rushing this dish. The meat has to get fork-tender or soft enough to fall apart.
Lamb curry is infused with bold spices and enriched with a thick, flavorful gravy. Whole spices are often used, but I do not mind using ground spices, as I will demonstrate in this simplified recipe. As for the gravy, there are certain must-have ingredients that we will get to in the next section.
This dish is traditional to many cultures, and each culture may have its own twist on it – Indian, Pakistani, Middle Eastern, Caribbean, and East African. In this recipe, we’ll explore a simplified yet authentic and customizable lamb curry that’s easy to prepare and guaranteed to impress you and your guests.

The Typical Lamb Curry Recipe

Lamb curry recipes typically involve marinating the meat before cooking it. Marinating the lamb enhances its tenderness and infuses the meat with bold flavors before cooking. But, sometimes you are short on time and you still wanna eat the lamb curry. What do you do then? Yes, you skip the marination process. The resulting curry may not be as flavorful as the one made with marinated meat, but believe me, the difference isn’t as significant. That said, I am linking this more detailed recipe here for the marinated version of the lamb curry recipe by Swasthi’s Recipes in case you wish to check it out and compare. Otherwise, let’s move on to the ingredients you’ll need to make my simplified recipe.

Ingredients for Easy Lamb Curry

Lamb – 2 lb: Bone-in or boneless, cut into chunks. Bone-in lamb adds extra depth to the curry, as the bones release collagen and marrow flavor while cooking. Boneless lamb works too, of course, and it is what I used in this recipe.

Red onions – about 2 cups chopped: Caramelized onions form the foundation of the curry, providing sweetness, thickness, and depth.

Vegetable oil – 4 tbsp: I like to use vegetable oil, which has a neutral flavor. However, you could also use ghee, which adds richness to the dish. Choose based on your preference.

Ginger-garlic paste – 2 tbsp: Garlic enhances the savory elements of the curry with its pungent, aromatic qualities, while ginger adds a fresh, slightly spicy note, complementing the richness of the meat. Ginger also helps with digestion.

Chili powder – 1.5 tsp: This is optional. It adds heat and a slight smokiness. Adjust your measurement of chili powder according to your level of spice tolerance, or omit it altogether. Note that you could use smoked paprika in place of red chili powder to achieve that deep red color and the smokiness, minus the heat.

Garam masala – 2 tsp: This masala is a complex blend of spices that enhances the overall aroma and depth of the dish. It contains all the ingredients that are traditionally used in this curry, including cumin, cinnamon, cardamom, cloves, and more.

Curry powder – 2 tsp: Curry powder usually contains turmeric as a key ingredient. So, feel free to use turmeric powder in this recipe if you don’t have curry powder. This spice blend does not just add color but also a subtle earthiness to the dish. Besides, turmeric is known to have anti-inflammatory properties.

Beef masala – 2 tsp: This is another spice blend that is slightly different from both garam masala and curry powder. It brings additional richness to the dish with its variety of ingredients, including coriander, fennel seeds, fenugreek, black pepper, ginger, and garlic powder, among others.

Salt to taste: Include it along with the ground spices.

Plain yogurt – 1/2 cup – 3/4 cup: Yogurt usually acts as a natural tenderizer, breaking down tough meat fibers while adding a slight tang to it. Besides, it adds a thick, rich, and creamy sauce to the dish, giving it that signature, appealing look.

Water – 1 cup: To slow-cook the meat until it is tender. Do not add excess water, as you do not want the sauce to be runny.

Cilantro and hot green peppers for garnishing

Steps for Easy Lamb Curry

1: Prepare the Ingredients

Clean and cut the meat into chunks. Chop the onions, and crush the ginger-garlic paste. Measure out the dry ingredients into a small bowl.

2: Sauté the Aromatics

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown. This may take about 8 minutes and is key to developing a deep, rich curry base. Stir in the ginger-garlic paste and cook for another minute until fragrant.

3: Add the Lamb

Add the lamb to the pot, stirring well to coat it in the spiced mixture. Crank the heat up to high and cook until it loses its raw color on the exterior, about 5 minutes. Allowing the lamb to sear slightly locks in the flavors.

4: Add the Yogurt

Add in the plain yogurt and stir constantly until the yogurt breaks down and forms a thick and smooth sauce. It is very important that you do not stop stirring until the sauce is smooth; otherwise, the milk solids in the yogurt will separate and form white little droplets in your curry, as opposed to a smooth-looking sauce.

5: Simmer for Tenderness

Pour in water, ensuring the lamb is somewhat submerged. Cover and let it simmer on low heat for 1.5 to 2 hours, stirring occasionally. Add more water if needed. It all depends on how tough the lamb you’re using is.

6: Garnish & Serve

Before garnishing, taste and adjust the seasoning if needed. Sprinkle with fresh cilantro and some hot green peppers (if desired) and serve hot.

What to Serve with Lamb Curry

Rice: Basmati rice, Jasmine rice, or saffron rice complement the dish beautifully.
Flatbreads: East African Chapati, or Indian flatbreads like naan, roti, or paratha, are perfect for scooping up the rich curry.
Sides: Pickled onions or fresh kachumbari salad (tomato, cucumber, onion).

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