Authentic Indian lamb curry made with tender chunks of boneless lamb cooked in a spiced onion-tomato sauce. This north Indian style lamb curry recipe needs no marination, and is made by slow cooking together boneless lamb shoulder, spices and aromatics on stove top. Step by step photo guidance included.
I have also included instructions for making this authentic north indian curry recipe using an instant pot & pressure cooker for days when we all feel the time crunch! Serve the slow-cooked lamb curry with homemade indian flatbreads , jeera rice or steamed basmati rice for a delicious meal.
Sunday lunches in our home are reserved for indian meat dishes, with this meaty indian-style lamb shoulder recipe or indian goat curry often taking center stage on our menu. This lamb curry with no coconut milk is true blue north indian style and you will love its intense flavors.
Lamb is relatively less popular in India compared to mutton meat. I grew up eating mutton or goat meat dishes back there. However my husband & kids are enthusiastic about anything lamb-related. So, drawing from my experience in cooking mutton & goat, I have crafted a collection of indian lamb recipes over the years.
It is much easier to find lamb meat here in US than mutton or goat. This slow cooked lamb curry does take a bit longer to make but the rich & deep flavors of the sauce are really worth the effort.
Our first tasting of lamb happened in one of the buffets here in Las Vegas. We instantly loved it- especially him and thats how I started cooking it at home. In the initial years, we used to buy lamb for curries from middle eastern grocers. However in the past 4-5 years or so it is much easier to find variety of lamb cuts in American stores.
Why I love this Recipe
- Easy To make- There are no complicated techniques in this recipe. You don't need to grind spice powders or make marinades. We are going to use simple ingredients & make an aromatic onion tomato base by caramelizing onions, ginger & garlic, yogurt and spices.
- Slow Cooking - Most indian meat dishes made with mutton or goat meat have the best taste due to slow cooking. The flavors develop gently and by the end, the sauce has a fuller rich taste. The slow cooking allows ample time so that the spices get time to infuse into the lamb meat.
- Simple Ingredients :- You need everyday indian spices & ingredients for this recipe.You probably have everything at home right now.Skip any spices (like mace) if you dont have at home.
- Authentic Taste - It is a traditional north indian (punjabi style) lamb preparation and tastes comforting and homestyle.
- Has balanced flavors - This lamb curry is nicely spiced (without being too hot) & tangy(from yogurt) with hint of fragrant spices in every bite.
- Easily Customizable - If you are in a rush, use Instant Pot or Pressure Cooker to make it. I have included instructions at the end. If you dont want to use yogurt, use coconut milk instead. Dont have all the spices in your cabinet - use what you got and it will work beautifully, I promise!
- Works for different kinds of meats - You can use goat meat, mutton, pork or beef instead of lamb. You will only need to adjust the cooking times depending on cut and kind of meat.
Ingredients (Notes & Substitutions)
- Whole Spices - Most of the whole spices are common in indian kitchens or if you frequently cook indian food, you probably already have these spices in your cabinet.
- Onions - You can use any kind of onions at home- red, white or yellow. Browning the onions is an important step in this recipe because it lends the mild sweetness as well as contributes to the color of the curry.
- Ginger & Garlic - Simply mince together equal parts of fresh peeled ginger and garlic in a small blender or mortar pestle. You can use store bought ginger garlic paste as well.
- Oil- Since this is a north indian punjabi style lamb curry, I use mustard oil for authentic flavor. However, I fully understand that mustard oil is sharp and an acquired taste for many so you may use avocado or grape seeds oil or any cooking oil you use at home.
- Ghee - For finishing. Can be skipped
Which Cut of Lamb is best for Indian Curry?
- Use any trimmed & skinless lean cut of meat for making lamb curry. Good quality meat is the key to best tasting lamb curry- please try and purchase meat from your trusted store or butcher. Typically I go for meat from lamb shoulder or lamb leg. Here in US, boneless lamb shoulder is available in meat aisle of stores like Trader Joes or Sprouts. I simply take it to the butcher block(if the store has any) and ask them to cut in chunks.
- If you are cutting at home, cut in 2 to 2.5 inch chunks. Boneless lamb is really easy to butcher.
- If you find lamb stew meat, that can be used as well.
- If you get trimmed bone in lamb where you live, that is the best. Lamb curry cooked with meat on bone has a wonderful taste.
Instructions
How to Make Lamb Curry on Stove Top (Step by Step)
For cooking lamb on stove top, a wide mouthed dutch oven or any heavy pot (with lid) is the best utensil to cook.
Set the pot on stove and add oil. Once the oil is warm, add all the whole spices (except cumin) and saute for 10-20 seconds.
Note:- If you are using mustard oil, make sure that you let heat till it's lightly smoky.
Add the onions next and brown the onions. This process takes anywhere between 8 to 12 minutes.
Tip:- While browning the onions, avoid stirring them too much. The less you stir them, the better they will brown.
Add 2-4 tablespoon water to the browned onion. Add the cumin seeds and ginger & garlic. Stir for 10-15 seconds.
Add the lamb to the pot. Sprinkle some salt. Mix with the onions and then let cook for 4-6 minutes until the lamb is not pink.
Add the powdered spices next and stir around so that the spices coat the lamb.
Slice the tomato in half and add on top of the lamb. Cover the pot for 15 minutes. After about 12 minutes, open the lid and using tongs peel off the skin of the tomatoes. Tomatoes will be soft, smush them and mix. (You can chop the tomatoes if you wish)
Now, add 1 to 1.5 cup of water and cover the pot again for about 1 to 1.25 hours or so and let simmer. You will need to keep an eye and stir frequently.
Once the lamb is quite tender (95 percent cooked), add the whisked yogurt and garam masala.Mix well.
Cover and let cook for 8-10 minutes more until lamb is fork tender. Finish with ghee and chopped cilantro
Lamb Curry In Instant Pot or Pressure Cooker
Using Instant pot :- Set the IP on saute mode. Add the oil. Let warm. Add the whole spices and onions. Let the onions brown. Then add the cumin, ginger garlic paste, powdered spices and chopped tomatoes. Cook this masala sauce for 5-6 minutes until the tomatoes soften a little.
Add the lamb next and sprinkle salt. Stir to coat the lamb with masala. Saute for 5-6 minutes until its not pink. Then add 1 to 1.5 cup water making sure that the lamb is covered in liquid. Close the lid and pressure cook on high for 12 minutes. Let pressure release naturally.
Add the whisked yogurt along with garam masala. Mix well and let cook on saute mode for 7 to 8 minutes till the sauce is nice and bubbly. You will notice that the sauce will have a nice color. Finish with ghee & chopped cilantro.
Using Stove Pressure Cooker - All the steps noted above remain the same. Pressure cook for 7-8 whistles for about 20-25 minutes.
Note: - Please adjust the timings I noted as per the size of the lamb chunks and how tender you like it. We dont like meat falling apart so these times noted are accordingly.
My tips to Make a Great Lamb Curry
- Use trimmed lamb meat. You dont want to fatty curry. It is unappetizing and quite heavy.
- If you can find bone in lamb, that is ideal for making curry since the bones boost the flavor the sauce. In fact I suggest, adding 3-4 trimmed lamb chops while making this curry. I do it many times. The chop bones give a wonderful deep flavor of the sauce.
- Black cardamom - I like using woody black cardamom in meat dishes however you can use green cardamom pods if you have those in the pantry. Both these cardamom have a very different flavor profile and though they aren't exactly a substitute for each other, they do lend a wonderful flavor to lamb curry in their own way.
- You can add curry powder + garam masala instead of different powdered spices.
- Onions - Brown them to a deep shade but dont let them get black else there will be a bitter hint in your sauce. Secondly dont be tempted to add a lot of onions - your sauce will become sweet.
- Tomatoes - Ideally, in indian curries, tomatoes are added to introduce a little acidic tang. Too much tomato overpowers the taste of meat and makes it very tangy.
- Variations - You can add vegetables like potato chunks, cauliflower florets or taro root towards the last 10-15 minutes to make this lamb curry more hearty. You can also add some peas at the very end.
Troubleshooting
- If by chance you feel that the sauce is too thin by the time the curry has finished cooking, simply take out the cooked lamb pieces in a plate and reduce the sauce by simmering it. Add back the lamb once the sauce is of desired consistency.
- The sauce got a bit too salty? Just add a few potatoes towards the end of cooking. The potatoes will absorb the extra salt.
FAQs
Don't skimp on spices, ginger and garlic. Not only they make the lamb meat taste delicious, they take care of any unwanted smell in the meat. For meat dishes, I always like to add extra ginger(chopped or julinned) towards the end for extra warmth and flavor.
Absolutely! If you can find bone in lamb, it is ideal for making curry since the bones boost the flavor the sauce.
The color of the curry will tell you. Once the curry is ready you will see that the color of the sauce will be deep reddish and a thin layer of fat will be visible.
This lamb curry is best served with any kind of flatbread like roti or paratha or naan. You can pair it with steamed basmati rice as well. My kids like it with dinner rolls as well. It taste better next day so do plan leftovers. You can freeze it for a month.
Authentic Indian Lamb Curry (Stovetop & Instant Pot)
Ingredients
- 1 lb (~450g) lamb (leg or shoulder, cut into 2.5 inch pieces)
- 3 tablespoon oil mustard or cooking oil
- ¾ cup onions chopped
- 1 large tomato (½ cup chopped)
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- ½ cup yogurt plain
- 1 teaspoon salt adjust to taste
- 1.5 teaspoon ghee optional
Powdered Spices
- 1 tablespoon coriander powder
- ½ teaspoon turmeric powder
- ½ tablespoon kashmiri chilli powder or paprika (mainly for color)
- ½ tablespoon red chilli powder (hot) or cayenne (adjust to taste). I use extra hot red chilli powder
- 1.5 teaspoon garam masala powder
Whole Spices
- 1 large bay leaf
- 1 inch cinnamon
- 3 dried kashmiri chillis or add 1 teaspoon chili flakes
- 1 black cardamom , use green cardamom if you have those
- 1 twig mace , skip if not available
- 6 cloves
- 1.5 teaspoon cumin seeds
Instructions
- If you are cooking lamb on stove top, a wide mouthed dutch oven or the heaviest pot or kadai (with lid) is the best utensil to cook it. Heavy utensil makes sure that the heat conducts better and the meat cooks evenly.
- Set the Dutch oven on a medium stove and add oil. Let oil warm up. Once the oil is warm, add all the whole spices (except cumin) and saute for 10-20 seconds taking care not to let them burn. Note:- If you are using mustard oil, make sure that you let heat till its a little smoky.
- Add the onions next and brown the onions on low medium heat. The browning process takes anywhere between 8 to 12 minutes. We want to brown them to a dark shade but don't let onions get black. Tip:- While browning the onions, avoid stirring them too much. Do keep a close eye. The less you stir them, the evenly they will brown.
- Next, add 2-4 tablespoon water to the browned onion and then sprinkle the cumin seeds and add the ginger & garlic. Stir together for 10-15 seconds.
- Add the lamb to the pot. Sprinkle some salt. Stir lamb for 3-4 minutes such that onions stick to it. You dont have to continuously stir it but make sure that the lamb is not sticking to the pot, add a little water(1-2 tablespoons) if needed. Cook until lamb is not pink and the edges are lightly browned. Tip:- Whenever you add meat to browned onions, make sure to add a little water first, this prevents the meat from sticking to the pot. Note:- You can brown the meat a little extra if you wish.
- Sprinkle all the powdered spices(except garam masala) next. Stir around so that the spices coat the lamb. By this time you will notice that the lamb would start releasing its juices.
- Next, slice the tomato in half or in quarters and add on top of the lamb. Now, cover for 15 minutes. Keep the stove on low-medium. After 10-12 minutes, open the lid and using tongs peel off the skin of the tomatoes. By this time tomatoes will be soft, smush them and mix with lamb. Tip:- Never add the tomatoes (at the beginning of cooking) with the meat, the acid toughens the meat and it takes longer to cook.
- Add 1 to 1.5 cup water and cover the pot again for about 1 to 1.25 hours or so and let simmer on low heat. You will need to stir frequently, if at any point you feel that the bottom is dry, add a little splash of water(¼ to ½ cup).
- Once the lamb is quite tender(about 95 percent cooked), reduce the stove to low and add the whisked yogurt and garam masala and mix well. After 3-4 minutes you will see that the yogurt will release its water & fat and the curry will look rich.
- Adjust water to desired consistency at this point. I like to keep it on thickish side if I am serving with rotis. With rice- a runny sauce is better.
- Cover and let cook for another 8-10 minutes more until lamb is fork tender. You will see that color of the curry is red and there is thin fat layer on top.
- Finish with ghee and chopped cilantro. Rest the curry for at least 20 minutes before serving .
Using Instant Pot
- Set the IP on saute mode. Add the oil. Let warm. Add the whole spices and onions. Let the onions brown. Then add the cumin, ginger garlic paste, powdered spices and chopped tomatoes. Cook this masala sauce for 5-6 minutes until the tomatoes soften a little. Add the lamb next and sprinkle salt. Stir to coat the lamb with masala. Saute for 5-6 minutes until its not pink. Then add 1 to 1.5 cup water making sure that the lamb is covered in liquid. Close the lid and pressure cook on high for 12 minutes. Let pressure release naturally. Add the whisked yogurt along with garam masala. Mix well and let cook on saute mode for 7 to 8 minutes till the sauce is nice and bubbly. You will notice that the sauce will have a nice color. Finish with ghee & chopped cilantro. Using Stove Pressure Cooker - All the steps noted above remain the same. Pressure cook for 7-8 whistles for about 20-25 minutes.
Video
Notes
- Use trimmed lamb meat. You dont want to fatty curry. It is unappetizing and quite heavy.
- If you can find bone in lamb, that is ideal for making curry since the bones boost the flavor the sauce. In fact I suggest, adding 3-4 trimmed lamb chops while making this curry. The chop bones will give a wonderful deep flavor of the sauce.
- Black cardamom - I like using woody black cardamom in meat dishes however you can use green cardamom pods if you have those in the pantry. Both these cardamom have a very different flavor profile and though they aren't exactly a substitute for each other, they do lend a wonderful flavor to lamb curry in their own way.
- You can add curry powder + garam masala instead of different powdered spices.
- Onions - Brown them to a deep shade but dont let them get black else there will be a bitter hint in your sauce. Secondly dont be tempted to add a lot of onions - your sauce will become sweet.
- Tomatoes - Ideally, in indian curries, tomatoes are added to introduce a little acidic tang. Too much tomato overpowers the taste of meat and makes it very tangy.
- Variations - You can add vegetables like potato chunks, cauliflower florets or taro root towards the last 10-15 minutes to make this lamb curry more hearty. You can also add some peas at the very end.
- If by chance you feel that the sauce is too thin by the time the curry has finished cooking, simply take out the cooked lamb pieces in a plate and reduce the sauce by simmering it. Add back the lamb once the sauce is of desired consistency.
- The sauce got a bit too salty? Just add a few potatoes and let cook. The potatoes will absorb the extra salt.
angela irons says
Great recipe! Seriously the best! I made this for my family, wish I had made a double recipe! Substituted Kashmiri chilies for fresh green chilis. Very flavorful!
Tanvi says
Yay! That makes me so happy! Thank you for your feedback.
Mary says
And the 450g of lamb was enough? I want to make this, but gee 450g of lamb seems to be a very small amount compared to the ratio of the other ingredients. I was thinking of using 900g of lamb
Tanvi Srivastava says
Feel free to double the recipe for 900g meat.
Tish says
Hi there,
Can I freeze this curry?
I want to make it ahead of time for a party and defrost it the day before. Will it be as good as making it on the day?
Tanvi Srivastava says
Hi,
You could definitely freeze the curry. It freezes better if you make it thickish. You could dilute after thawing and add some extra garam masala and fresh chopped cilantro on top.
Thanks
Ed says
This has long been my favorite dish to eat at Indian restaurants. This was my maiden voyage at home. In spite of adding my tomato too early, and likewise, the yogurt and garam masala, it cooked into something quite marvelous. A dish fit for company. I made homemade garlic naan in a smoking hot iron skillet on the stove. it's like we all had a passage to India. Thx for such a foolproof recipe.
Tanvi Srivastava says
Thank you so much for your feedback. I am so happy that the recipe worked out great.
Trish says
One of the best lamb recipe out there. Super easy to follow. I doubled the recipe and the leftovers tasted even better the following day! Just wow, thanks for sharing!
Corey says
Can I use a cubed chuck roast.Made this version and it was amazing.but want to use chicken thighs or beef next time.
Tanvi Srivastava says
Yes definitely, skinless chicken thighs or cubed beef will work in this recipe with cooking time adjustments.
Corey says
Making this recipe again w beef chuck it’s fantastic.what region or specifically the name of this certain curry.is it a restaurant style,hotel..?trying to figure out my favorite Indian curry and this is one of them
Tanvi Srivastava says
Thank you! My recipe is an indian homestyle dish - simple and slow cooked. Many resturants do have lamb curry on their menus, however the recipe might differ(becasue there are of tons of curry recipes in India) & hence the taste.
WIll Caudill says
Finally, another recipe I can use my mustard oil with. I also sprinkled in a small teaspoon of black salt. I used nutmeg instead of mace(because its a pain to find it here.) I also used a tablespoon of Kashmiri instead of half kashmiri and half red chili
Turned out really good.
Tanvi Srivastava says
Thank you so much for your feedback, Will! I extensively cook with mustard oil especially meat curries. Glad you liked the recipe.
Kaldanis says
Very, very good. Delicious, just what my taste buds needed! The large amount of garlic and ginger was perfect to mask the gameyness of the lamb, I learned something new.
Good that you explain things well too. Thank you.
Tanvi Srivastava says
Yay! Thank you for leaving a feedback. So glad you enjoyed it!
kaldanis says
Making this a third time! This time I will get the measurements perfect. Nice previous times. Next time I will try a different recipe but will reference this in future.
Tanvi Srivastava says
Thank you! I am glad you enjoyed it previous times.
Mike says
Tanvi, haven't made this yet (but I will!) but more generally, how do you stop your yoghurt separating or splitting when adding to a hot curry? I tend to use normal Greek yoghurt but I often find it splits when I add it in - any tips for avoiding this? I've tried bringing it to room temp and whisking it but sometimes it makes no difference and although the resulting dish is usually still edible it's really annoying.
Tanvi Srivastava says
Hi Mike,Greek yougurt is perfect to use in indian curries.Besides using room temperature and whisked yogurt, here are more tips. 1) Reduce the heat to very low when you are about to add yogurt and wait for a minute or so.If you feel the need, take the cooking pot off the stove.Add yogurt and continously (yet gently) stir for 1-2 minutes or until yogurt forms part of the sauce and is warmed through. Temperature difference between pot contents and yogurt could be a reason for it splitting. 2) If you are still struggling, add yogurt in parts, incorporate it before adding more. This method is better than dumping a large quantity of yogurt at once.3) Lastly, try adding salt to the curry at later stages. You can season with little quantity of salt in the beginning and adjust after yogurt is incorporated. Hope this helps.
Mary Francis says
All I can say is... WOW! What a fantastic recipe. The flavours are just divine.
Tanvi, your recipe is amazing. Thank you so much!
???
Tanvi Srivastava says
So glad you enjoyed the recipe. Thank you so much for your feedback.
Desiree says
Super easy and turned out well. Appreciate the instructions for multi cooker option. Made it quick and tender. Thank you!
Tanvi Srivastava says
Thank you! Glad you enjoyed the recipe.
Terry says
Made this today and turned out very nice! I usually grind all my spices and use more onion, but apart from adding a little more yoghurt I followed the recipe and this turned out quite well! Delicious! Thank you Tanvi.
Tanvi Srivastava says
Hi Terry, Glad to know you enjoyed the recipe. It’s one of our favorites too!
Oscar says
Made this recipe for the second time today and was even more delicious than the first time (a couple of weeks ago) - and no doubt will taste even better tomorrow!
For me, following your recipes is a nice learning curve as the process is different than the way I usually cook curries - but the flavors are exceptional. Am slowly making my way through the different recipes and we're enjoying every one.
Thank you Tanvi for sharing such authentic and delicious food & recipe ideas!
Fortunately there is a very good Indian spice shop not far from our house so we can get exactly what we need.
The next will be a biryani ?
My wife & I live in Brisbane, Australia.
Tanvi Srivastava says
Thanks for your feedback Oscar. I am so happy that you and your family are enjoying the recipes on blog and that I am able to help you cook indian food in authentic way. Please ask away whenever you have any questions about an ingredient or method or if you have feedback about any recipe. I look forward to reading it.