Lamb curry recipes
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- 1 lb Boneless lamb. cut in 1-inch cubes
- 1 teaspoon Turmeric powder
- 1 ½ Corriander Seeds ground
- 2 teaspoons Garam masala powder
- ¼ teaspoon Salt
- ¼ teaspoon Cardamom seeds. whole
- ¼ cup Tomatoe Paste with 3 tbls Water
- ¼ teaspoon Ginger powder
- 1 teaspoon Cumin Seeds ground
- 1 ½ tablespoon Cayenne powder
- 3 large Garlic Cloves chopped
- ¼ cup Oil
- In a large, heavy skillet with a cover, heat the oil until it is fragrant. Add the onion and sauté over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, garam masala and cayenne, lower the heat to medium-high, and sauté for another 2 minutes. Stir in the ground spices and sauté another 2 minutes, stirring. Add the meat, stir well, and brown it in the spices for about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well. Lower heat, cover pan tightly, and simmer about 30 minutes, stirring occasionally and adding more water by tsp if sauce starts to stick to the pan. Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10 minutes longer, stirring frequently, until the meat is tender and the sauce is very thick. Makes 3-4 Servings.
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This recipe is equally delicious using chicken, beef or mutton. I use 8 chillies with seeds, which makes for quite a hot curry, obviously you can experiment and vary to your taste.
- 500g Lamb
- 1 Large Onion
- 4 Cloves Garlic
- 1 Thumb Sized Piece Ginger
- 8 Birds Eye Chillies
- 1 Tsp Coriander
- 1 Tsp Cumin
- 1 Tsp Paprika
- 1 Tsp Fenugreek (Ground)
- 1 Tin Chopped Plum Tomatoes
- ½ Pint Stock (Lamb or Vegetable)
- 1 Tbsp Garam Masala
- 1 Bunch Fresh Coriander
- 1 Tsp Salt
- To Taste Pepper
- Brown the meat in batches to seal and set aside.
- In a glug of oil, soften the roughly chopped onions, grated or finely chopped ginger, chopped chillies and crushed garlic.
- When the onions are soft a beginning to go tranlucent, add the cumin, coriander, fenugreek and paprika. Stir for another minute or so to allow the spices to cook. Add the salt and pepper.
- Add the meat, continue to stir combining the meat and vegetables. Add the tomatoes and stock, cover and simmer on a low heat for about 2 hours, until the meat is nice and tender.
- Add the garam masala and chopped coriander leaves and stir just before serving.
- Serve with naan bread and basmati rice
If you prefer your curry hot, then leave out the coconut milk.
- 1 onion peeled and finely chopped
- 1 x 2.5cm cinnamon stick
- 4 Green Cardamom Pods
- 2 Black Cardamoms (large)
- 1 bay leaf
- 450g lean minced lamb
- ¼ tsp Turmeric powder
- 1 tsp chilli powder
- 1 tsp Ground Coriander
- 1½ tsp ground cumin
- 1 tsp curry powder
- 150ml coconut milk
- 1 can (230g) tomatoes
- 100g frozen peas
- 2 tbsp olive oil
- 1 Green chilli, seeded and chopped
- coriander leaves for garnish
- Heat the oil in a large pan and fry the onion until light brown. Add the cinnamon stick, green and black cardamoms and the bay leaf. Continue frying for another minute.
- Add the minced lamb and sprinkle over the turmeric, chilli powder, coriander and cumin. Mix well and fry for 2-3 minutes to brown the meat. Add the coconut milk and tomatoes, curry powder and salt. Cover and gently simmer for about 10 minutes until the mince is nearly dry. Uncover, add the peas and continue cooking over a gentle heat for 10 more minutes.
- Serve garnished with coriander leaves and the chopped green chilli.