Lamb Curry Recipe

Lamb Curry Recipe:


  • 1 kg (2.2 lbs) lamb, cut into cubes
  • 2 onions, finely chopped
  • 3 tomatoes, chopped
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 green chilies, finely chopped (adjust to your spice preference)
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder (adjust to your spice preference)
  • 1 cinnamon stick
  • 2-3 cloves
  • 2-3 cardamom pods
  • 1 cup coconut milk
  • 2 tablespoons vegetable oil
  • Fresh cilantro (coriander) leaves for garnish
  • Salt to taste


  • Heat vegetable oil in a large pot or skillet over medium heat. Add cumin seeds, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until aromatic.
  • Add chopped onions and sauté until they turn golden brown.
  • Add minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.
  • Stir in chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
  • Add coriander powder, turmeric powder, garam masala, chili powder, and salt. Mix well and cook for a few minutes until the spices are fragrant.
  • Add the cubed lamb pieces to the spice mixture. Cook for about 5-7 minutes, stirring occasionally until the lamb is lightly browned.
  • Pour in the coconut milk and bring the curry to a gentle simmer. Cover the pot and cook on low heat for about 1.5 to 2 hours or until the lamb is tender and the flavors have melded together. Stir occasionally and add water if needed to maintain the desired consistency.
  • Once the lamb is cooked and the curry has thickened to your liking, remove from heat.
  • Garnish with fresh cilantro (coriander) leaves. Serve this aromatic and flavorful lamb curry with steamed rice, couscous, or your choice of grain.

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