Introduction
Pansy’s Indian-Style Lamb Curry is a rich and comforting dish featuring tender pieces of lamb slowly simmered with tomatoes, onions, garlic, ginger, and aromatic spices. The slow cooking creates a flavorful curry sauce that coats every bite of lamb. Served with warm basmati rice or naan, this hearty meal brings bold Indian-inspired flavors to the Pansy’s Kitchen International collection.
Ingredients
For the Lamb Curry
- 2 pounds boneless lamb shoulder, cut into 1½-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14½ ounces) diced tomatoes
- 1 cup low-sodium beef or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼–½ teaspoon cayenne pepper, optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup plain Greek yogurt or unsweetened coconut milk
- 1 tablespoon fresh lemon juice
- ¼ cup chopped fresh cilantro
For Serving
- Cooked basmati rice
- Warm naan, optional
- Fresh cilantro
- Lemon wedges
Directions
1. Season the lamb.
Pat the lamb dry and season with salt and black pepper.
2. Brown the lamb.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb in batches and brown for approximately 3–4 minutes per side. Transfer the browned lamb to a plate.
3. Cook the onion.
Reduce the heat to medium. Add the chopped onion and cook for approximately 5–7 minutes, stirring occasionally, until softened and lightly golden.
4. Add the aromatics and spices.
Stir in the garlic and ginger and cook for about 1 minute. Add the cumin, coriander, garam masala, turmeric, paprika, cinnamon, and cayenne pepper. Stir for about 30 seconds until fragrant.
5. Build the curry.
Add the diced tomatoes and broth. Return the browned lamb and any juices to the pot. Stir well and bring the mixture to a gentle boil.
6. Slow simmer.
Reduce the heat to low, cover, and simmer for approximately 1½–2 hours, stirring occasionally, until the lamb is tender.
7. Finish the sauce.
If using Greek yogurt, reduce the heat to very low and stir a little warm curry sauce into the yogurt first before gradually adding it to the pot. If using coconut milk, stir it directly into the curry. Simmer gently for another 5–10 minutes. Do not rapidly boil after adding yogurt.
8. Add the finishing touches.
Stir in the lemon juice and chopped cilantro. Taste and adjust the seasoning as needed.
9. Serve.
Spoon the lamb curry over warm basmati rice. Garnish with additional cilantro and serve with naan and lemon wedges if desired.
Cooking Tips
Lamb shoulder is ideal for this recipe because slow cooking makes it tender and flavorful. Brown the lamb in small batches to develop deeper flavor. For a milder curry, leave out the cayenne pepper. For a creamier sauce, use coconut milk or full-fat plain Greek yogurt.
Serving Suggestions
Serve this lamb curry with basmati rice, naan, or both. A cucumber-and-yogurt salad or simple roasted vegetables can balance the richness of the curry. For additional heat, serve sliced fresh chilies on the side.
Storage & Reheating
Store leftover lamb curry in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat until thoroughly hot, adding a small splash of broth if the sauce becomes too thick. The curry can also be frozen for up to 3 months.
Nutrition Information
Estimated per serving — 6 servings
Calories: approximately 420–470
Protein: approximately 30–35 g
Carbohydrates: approximately 10–14 g
Fat: approximately 28–32 g
Fiber: approximately 2–3 g
Nutrition information is an estimate and does not include rice or naan. Values will vary depending on the cut of lamb and whether Greek yogurt or coconut milk is used.