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Lamb curry recipe

Lamb curry recipe

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Lamb curry

This scrumptious curried lamb dish is prepared with everyday ingredients – most you probably have to hand right now – yet you'll be surprised by its authentic flavour. We've used the leanest cut of lamb.

15 people made this

IngredientsServes: 4

  • 1 tsp olive oil
  • 350g (12oz) well-trimmed lean boneless lamb, cut into 2cm (¾ in) chunks
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp grated fresh root ginger
  • 1 tbsp curry powder
  • 400g (14oz) cauliflower florets
  • 300g (10½ oz) no-salt-added canned chopped tomatoes
  • 125ml (4fl oz) water
  • 200g (7oz) frozen peas
  • 5 tbsp chopped fresh coriander
  • 115g (4oz) plain low-fat yoghurt
  • 2 tbsp plain flour

MethodPrep:25min ›Cook:55min ›Ready in:1hr20min

  1. Heat the oil in a nonstick flameproof casserole over medium heat. Add the lamb cubes and cook for about 5 minutes or until browned all over. With a slotted spoon, transfer the lamb to a bowl or plate.
  2. Add the onion, garlic and ginger to the casserole and cook, stirring frequently, for about 5 minutes or until the onion is tender. Add the curry powder and cauliflower, and stir to mix together.
  3. Add the tomatoes and water and bring to the boil. Return the lamb to the casserole and reduce to a simmer. Cover and cook for about 40 minutes or until the lamb and cauliflower are tender.
  4. Add peas and coriander, and cook for 3 minutes or until the peas are hot. Stir the yoghurt and flour together in a small bowl. Stir the yoghurt mixture into the sauce and cook over low heat, stirring, for about 2 minutes or until slightly thickened. Serve hot.

Some more ideas

*Use 350g (12oz) lean tender beef, cut into 2cm (¾in) chunks, in place of the lamb.

Health points

*Turmeric, a principal component of curry powder, may help lower LDL (‘bad’) cholesterol and prevent blood clots.
*The combination of onion, garlic and ginger that is so common in Indian cookery is an extraordinary one-two-three punch of nutrition. All are rich in antioxidants and phytochemicals that may help to fight cancer, heart disease, hypertension and other chronic illnesses.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

Delicious curry, not too spicy. I replaced the cauliflower with a mixture of veggies and it tasted even better the next day!-25 Nov 2008

very bland, my 2year old ate it though, my husband asked me never to make it again!-24 Jul 2011

Recipe Summary

  • Cooking spray
  • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  • 1 teaspoon vegetable oil
  • 1 ½ cups chopped onion
  • 5 whole cloves
  • 3 cardamom pods
  • 2 bay leaves
  • 1 (3-inch) cinnamon stick
  • 1 tablespoon ground coriander seeds
  • 1 tablespoon paprika
  • 2 tablespoons minced peeled fresh ginger
  • 2 teaspoons Garam Masala
  • ½ teaspoon ground red pepper
  • ½ teaspoon ground turmeric
  • 2 garlic cloves, minced
  • 2 cups finely chopped plum tomato (about 1/2 pound)
  • 1 ½ cups water
  • ½ teaspoon salt
  • ½ cup chopped fresh cilantro, divided
  • 4 cups hot cooked long-grain rice

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.

Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon) cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic) cook 1 minute. Add lamb, tomato, water, and salt bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice sprinkle with remaining 1/4 cup cilantro.

You are about to be introduced to a great curry recipe like no other!

I am really happy to bring you this one! I was first served this lamb curry at a Rajasthani restaurant in Mumbai. It was so good I asked for the recipe and actually got to go back to the kitchen to watch the chefs prepare it for other customers.

You would be amazed by the size of the huge cast iron wok they were using! Cooking in huge batches at the restaurant is always a necessity: usually two to three batches per night.

I’m sure you will agree, a great curry recipe that is served on that scale in what was a small restaurant, simply has to be tried. For this reason, I have to insist that you ignore the amount of ghee used to make it so delicious.

But isn’t all that ghee bad for you?

Yes, but please allow me to explain…

There is one heck of a lot of ghee used which actually becomes the sauce as it takes on the mouthwatering flavour of the meat. Usually ghee and oil are used simply to fry onions or other ingredients. They aren’t ‘the sauce’!

The sauce is more of a drizzling sauce than a saucy sauce. Think about the last time you dipped a nice chunk of lobster into a garlic butter sauce. It was delicious right?

But you don’t go crazy with all that garlicky butter. That is unless you do.

Although there is a good amount of sauce, this is meant to be served as a dry – or should I should say juicy curry? Serve yourself some of that meat and then drizzle the leftover sauce in the pot over it and some rice. It is so good you won’t want to stop eating.

It only takes a little sauce to be amazing, just like that garlicky butter sauce you dip your lobster in.

I think you are going to love every bite.

A great curry recipe is only great if it is perfect for you.

If you enjoy tasty chunks of tender meat in an unbelievably rich and gorgeous sauce, this one is for you. There are only 7 ingredients in this curry so make sure they work their magic for you. Taste and adjust as you go.

Add more chilli if you like a spicier curry or less if you don’t. I recommend adding paprika instead so that you still get that eye-catching red hue you get from the Kashmiri chilli powder.

Coriander seeds offer a nice citrusy flavour. Again, you can add this to your own taste.

Melt the ghee in a hot pan over medium heat.

In the photo above, I thought I would use less ghee but ended up adding more. I had to so that the melted ghee completely covered the meat while cooking.

We are talking one heck of a lot of ghee here! Scared to try it? Then try this equally good Kashmiri lamb rista instead.

Please don’t be scared off though. Instead, give it a try and prepare to be amazed at how good seven simple ingredients can taste together.

The meat juices melt into the ghee which a delicious meaty, buttery sauce. As the meat cooks, it becomes really tender.

A little sauce is all that’s needed.

Once hot and shimmering, stir in the meat.

Add the chilli powder and dry chillies. Paprika could be substituted if you don’t want a really spicy curry.

When adding the chilli powder and dried chillies, be careful! Personally I love a really spicy curry but if you don’t, think about using a mix of chilli powder and mild paprika or just paprika.

Add the garlic and coriander seeds.

Simmer for about an hour, stirring every so often until the meat is tender.

A little white Basmati rice is all you need with this very flavourful curry. Lime juice is delicious squirted over the top.

I also like to serve this over warm chapatties with a twist of lime juice, freshly diced tomatoes and coriander and mint chutney.

Best Lamb Curry Recipes

We love lamb curry, it's often fragrant, melt-in-the-mouth, and seriously tasty. What's more, it's perfect for an easy dinner with friends, or to batch cook and freeze at a later date.

Here are some lamb curry recipes we can't live without!

Love curry? We also have some delicious chicken curry recipes and super tasty vegan curry recipes, too!

Lamb Karahi is one of our favourite lamb curry dishes, and we're telling you now, it is well worth the time and effort to make.

This is the type of meal you could batch cook and freeze ready for those busy weeknight dinners! Not to mention, it's super easy to make and absolutely delicious. Pair it with some fluffy rice and you're good to go.

We love curry, and nothing gets us as excited as a lamb rogan josh. The trick to this is patience, and a seriously good paste. Don't scrimp on the paste ingredients, and remember it's all about low and slow. So just keep stirring occasionally and keeping an eye on that curry and you won't be disappointed.

Deliciously tender and practically falling apart, the slow-cooked lamb is smothered in a creamy yet deeply flavoursome aromatic sauce, and it's to-die-for.

Lamb biryani is such a gorgeous, and fragrant Indian dish filled with tender bits of lamb, fluffy rice and spices. This great one-pot version is from The Hungerpots Cookbook, and although it's not strictly traditional, it's absolutely the easiest one we've ever made.

There are so many verities in Indian Lamb Dish. Most famous is Lamb Korma, Mutton Korma, Kosha Mangsho, Yakhni, Goshtaba, etc.

If you want your lamb curry meat soft juicy tender. I am adding yogurt and all dry spices with ginger garlic paste mix and marinate 6 hours or overnight for the best result.

700 KG LAMB Mix pieces

2 Large Onion cut into sliced

1 tbsp Ginger Garlic Paste

First, In a cooking pot add oil once oil is hot add onion, until light golden color. Now add lamb pieces and saute 4 min high flame.

Once lamb proper saute, add all dry spices with ginger-garlic mix well 3 min saute again high flame.

Add thick yogurt mix well 2 to 3 min. Once the masala is properly cooked. Add 1 cup of hot water. Cooking time medium to low heat 30 min. Until lamb soft tender.

Lamb curry recipe

A fragrant lamb curry, made delicious with ginger, garlic, cloves, cinnamon, cardamom, turmeric, cumin, lime and onion.


  • 3 tbsp sunflower oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 0.5 tsp ground cloves
  • 0.5 tsp ground cinnamon
  • 1 tsp green cardamom powder
  • 0.5 tsp ground turmeric
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 kg lean lamb, diced
  • 2 onions, peeled and sliced into thin wedges
  • 2 bay leaves
  • 400 ml boiling water
  • 2 tomatoes, halved and thinly sliced
  • 0.5 lime, juice only
  • 1 tsp garam masala
  • 3 tbsp sunflower oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 0.5 tsp ground cloves
  • 0.5 tsp ground cinnamon
  • 1 tsp green cardamom powder
  • 0.5 tsp ground turmeric
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 2.2 lbs lean lamb, diced
  • 2 onions, peeled and sliced into thin wedges
  • 2 bay leaves
  • 14.1 fl oz boiling water
  • 2 tomatoes, halved and thinly sliced
  • 0.5 lime, juice only
  • 1 tsp garam masala
  • 3 tbsp sunflower oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 0.5 tsp ground cloves
  • 0.5 tsp ground cinnamon
  • 1 tsp green cardamom powder
  • 0.5 tsp ground turmeric
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 2.2 lbs lean lamb, diced
  • 2 onions, peeled and sliced into thin wedges
  • 2 bay leaves
  • 1.7 cups boiling water
  • 2 tomatoes, halved and thinly sliced
  • 0.5 lime, juice only
  • 1 tsp garam masala


  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 50 mins
  • Serves: 4


  1. Heat the oil in a large non stick pan and add the ginger paste, garlic paste, cloves, cinnamon, cardamom, turmeric, salt, chilli powder and cumin.
  2. Cook for one minute then add the cubed lamb and onions, tossing well to coat evenly in the spices. Cook over a high heat for 5 minutes to seal the meat then add the boiling water. Bring to the boil, then reduce the heat, cover the pan loosely and simmer for 40 minutes.
  3. Add the sliced tomatoes, lime juice and garam masala, then stir well and cook for a further 5 minutes before serving.

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  • 1/2 kg Mutton
  • 1 Onion
  • 2 Tomatoes
  • 4 Cloves (Laung)
  • 1 tablespoon Ginger Garlic Paste
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 1 Cinnamon Stick (Dalchini)
  • 3 Bay leaves (tej patta)
  • 1 tablespoon Meat masala
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • Oil , as required
  • Salt , to taste


Put the vegetable oil in a large heavy-based saucepan and set over a medium-high heat. When hot, add the onions, ginger and garlic and fry for 8 minutes until the onions have softened and turned golden brown.

Stir in the garam masala, cumin powder, anise powder, ground turmeric and chilli powder and fry for 30 seconds, then add the diced lamb and fry until it starts to brown, stirring well so it is fully coated with the spices.

Add the chopped tomatoes, water, plums, salt and sugar and bring up to the boil, then partially cover, reduce the heat to low and simmer gently for 1 3/4 - 2 hours or until the lamb is tender. Add more water if necessary to loosen to your taste before serving.

Keto Sindhi style lamb curry with cauliflower rice


  • 1½ lbs 650 g boneless lamb shoulder, chopped into bite-sized pieces
  • 1¼ cups 300 ml water
  • 1 tsp 1 tsp salt
  • 2 tbsp 2 tbsp unsalted butter or ghee or coconut oil
  • ½ (2 oz.) ½ (55 g) red onion, finely chopped red onions, finely chopped
  • 1 tsp 1 tsp ground black pepper
  • ½ tsp ½ tsp ground cardamom (green)
  • 1 tsp 1 tsp ground cumin
  • 2 tsp 2 tsp ginger garlic paste
  • 2 oz. (5 tbsp) 55 g (70 ml) tomato, chopped tomatoes, chopped
  • ½ tsp ½ tsp xanthan gum (optional)
  • 1 tbsp 1 tbsp fresh cilantro , for garnish
  • 1¼ lbs 550 g cauliflower
  • 4 tbsp 4 tbsp unsalted butter
  • salt and ground black pepper, to taste

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Lamb curry

Cauliflower rice

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Lamb curry recipe

50ml groundnut oil
450g lamb, diced
1 large onion, finely sliced
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
½tsp red chilli flakes
1tbsp fish sauce
1tbsp soft light brown sugar
juice of 2 limes
250ml lamb stock
a few chive stalks, roughly chopped
200ml rice, rinsed in several changes of cold water, then drained

Combine the ground spices, ginger, garlic, fish sauce, sugar, lime juice and seasoning in a mixing bowl. Whisk until the sugar has dissolved. Add the diced lamb to the mixture and leave to marinade for at least 30 minutes. Remove the lamb from the marinade when you are ready to cook reserve the marinade for later.

Heat the groundnut oil in a large casserole dish or wok and heat over a high heat until hot. Sear the lamb for 2-3 minutes, stirring occasionally. Lower the heat and add the onion, stirring well. Add the reserved marinade and the lamb stock, stir well and bring to a simmer. Simmer the lamb for 20 minutes until soft and the sauce has reduced.

Meanwhile, place the drained rice, hot water and a little salt in a large saucepan. Bring to the boil over a high heat, then cover with a tight-fitting lid and reduce to a gentle simmer. Simmer for 15-20 minutes until the rice is tender. Remove the rice from the heat and keep covered with the lid for 5 minutes. Fluff with a fork when ready to serve then spoon into bowls. Top with the lamb curry.

Garnish with chopped chives and chive stalks before serving.

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