Description

This Lamb Curry is a rich, cozy, and flavor-packed dinner idea made with tender lamb simmered in a warm spiced tomato-yogurt sauce. It is an easy recipe for family dinners, weekend cooking, comforting food ideas, and make-ahead dinner ideas when you want something hearty, aromatic, and satisfying with rice or naan.

Ingredients

2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes

2 tablespoons oil or ghee

1 large onion, finely chopped

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 1/2 cups crushed tomatoes

1/2 cup plain yogurt

1 1/2 cups beef broth or lamb stock

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon paprika

1/4 teaspoon cayenne pepper, or more to taste

1 teaspoon garam masala

1 1/4 teaspoons salt, plus more to taste

1/2 teaspoon black pepper

1 tablespoon lemon juice

1/4 cup fresh cilantro, chopped

Instructions

1. Pat the lamb dry, then season it with salt and black pepper.

2. Heat oil or ghee in a large heavy pot over medium-high heat.

3. Brown the lamb in batches until golden on the edges, then transfer it to a plate.

4. Add the onion to the same pot and cook for 7 to 9 minutes, until softened and golden.

5. Stir in the garlic and ginger and cook for 1 minute.

6. Add curry powder, cumin, coriander, turmeric, paprika, and cayenne, then stir for 30 seconds.

7. Add the crushed tomatoes and cook for 4 to 5 minutes, stirring often.

8. Lower the heat and stir in the yogurt a little at a time until smooth.

9. Return the lamb to the pot and stir until coated in the sauce.

10. Pour in the broth or stock and bring the curry to a gentle simmer.

11. Cover and cook on low heat for 1 hour and 15 minutes to 1 hour and 30 minutes, stirring occasionally, until the lamb is tender.

12. Stir in garam masala and lemon juice, then taste and adjust seasoning.

13. Rest the curry for 5 to 10 minutes, then garnish with cilantro and serve hot.

Notes

Use lamb shoulder for the most tender texture because it softens beautifully during slow simmering.

Keep the curry at a gentle simmer, not a hard boil, so the lamb stays juicy and the sauce thickens evenly.

For the best flavor, let the curry rest for 10 minutes before serving or make it one day ahead and reheat gently.

Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 468
Sugar: 5 g
Sodium: 684 mg
Fat: 31 g
Saturated Fat: 11 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 118 mg

Keywords: lamb curry, easy lamb curry, curry dinner, dinner ideas, easy recipe, comfort food, lamb recipe, food ideas