Lamb Curry livens up your weeknight meals! Fall-apart tender lamb simmered in a bold mix of fresh herbs, spicy curry, and rich beef stock is amazing. With its vibrant flavors and a harmonious blend of textures, this is a dish you’ll love making over and over again.
Anything curry is a guaranteed crowd-pleaser in my home. No one can resist the delectable aroma and rich, warm flavors with just enough heat. This lamb curry recipe is always a family favorite with its fork-tender meat and robust flavors!
In addition, lamb curry is a simple and wholesome meal. Serve it over a plate of steaming basmati rice, and you have a hearty dish perfect to feed a crowd. And it’s the ideal meal to jazz up your week!
What Is Curry?
That depends on who you ask. There’s Indian, Thai, and Jamaican curry, but they’re all delicious. Curry tree leaves ramp up Indian and Thai curries. However, most curry powders we’re familiar with are simply spice mixes.
Classic curry powder ingredients include turmeric, ginger, cumin, coriander, and black pepper. There’s no standard recipe, so the flavor and heat levels differ from region to region. Some people spice it up with cayenne, allspice, mustard seeds, cloves, cardamom, cinnamon, and nutmeg.
Recipe Ingredients
- Lamb – Tender lamb makes an incredibly flavorful curry! But beef, goat, and chicken also work for this recipe. I often replace goat with lamb and vice versa.
- Seasonings – Onion and garlic infuse flavor. And ginger, thyme, curry powder, coriander, cumin, and bouillon powder deliver incredible flavor and aroma.
- Tomato Paste – A touch of tomato paste lends rich reddish color and deep flavor. You could replace some beef stock with tomato sauce if you don’t have the paste.
- Beef Stock – The savory base for this curry comes from a good stock. Chicken, vegetable, and homemade bone stock is also incredibly delicious.
- Potatoes – Add the finishing touch to this hearty dish, making it almost a one-pot meal. You could add carrots, yams (true yams, not sweet potatoes), yuca, etc.
How to Make Lamb Curry
- Prep – Season lamb meat with salt and pepper and set aside. Heat the oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. (Photo 1)
- Sear – In batches, add the lamb to the pan and sauté, stirring frequently, until it is well-browned on all sides. Transfer the browned meat to a separate plate or bowl and repeat the process with the remaining lamb. (Photo 2)
- Sauté – When done browning all the meat, lower the heat to medium-low and put it all back in together. Add onion, garlic, ginger, and thyme. Then cook, stirring frequently, for 3-5 minutes until the vegetables soften. (Photo 3)
- Season – Stir in the tomato paste and cook for about 2 minutes. Sprinkle the curry powder, coriander, cumin, and bouillon powder into the pot, and stir well to combine the flavors. (Photo 4)
- Simmer – Pour in the beef broth and water, and bring it to a simmer. Then reduce the heat to low, cover the pot, and let it simmer for 60-90 minutes. Simmer at least until the lamb is tender and falls off the bones. (Photo 5)
- Add Veggies – About 15 minutes before you take it off the stove, add potatoes and bouillon powder. Continue cooking until potatoes are tender. If you want really thick curry lamb, let the potatoes cook longer. (Photo 6)
- Serve – You can adjust the soup’s thickness with water or stock. Season with salt and pepper to taste. Garnish lamb curry with fresh parsley leaves and serve with rice. Enjoy!
Recipe Variations
- Veggie Add-Ins: Turn this dish into a genuine one-pot meal with cauliflower, carrots, peas, spinach, etc.
- Meat Swap: What do you do if you don’t have lamb? Replace it with pork, goat, beef, or chicken. Yum!
- Spicy: Add a habanero pepper with the potatoes if you prefer a spicier curry.
- Curry Lamb Chili: Add chili powder or a mixture of smoked paprika, cumin, and coriander for a Mexican twist.
- Indian Lamb Curry: Add ground curry leaves, a dash of garam masala, and coconut milk or yogurt for a delicious twist.
Tips and Tricks
- Keep the lamb chunks on the small side, about 2-3 inches each. Small pieces cook to fork-tender quicker!
- If you have too much liquid in your curry, thicken it with a cornstarch slurry. Mix a tablespoon of cornstarch with 2-3 tablespoons of water, then slowly stir it into the curry. Stir and simmer until thickened.
- This dish freezes well! I like to make the curry in large quantities and freeze smaller, meal-sized portions. They’re great to have on hand for those busy evenings when you want a cozy, home-cooked meal.
Make-Ahead Instructions
Lamb curry is a dream to make ahead of time and reheat! It’s one of those magical dishes that tastes even better the next day. So go ahead and make it a day or two before and refrigerate it in an airtight container.
Serving and Storage Instructions
I love to serve this curry hot and fresh over a bed of white rice so the curry takes center stage!
The leftovers are delicious! They’ll last up to 5 days in the fridge in an airtight container or in the freezer for 3-4 months.
Thaw frozen lamb curry overnight in the fridge. Then reheat it on the stovetop over medium until hot. Or reheat individual portions in the microwave, adjusting the time according to the amount of curry.
FAQs
Bone-in lamb shanks or stew meat are ideal for this recipe because the marrow adds a rich, deep flavor. However, boneless lamb shoulder works well if you prefer. Tougher cuts of meat have more intense flavor, and they cook up nice and tender on low and slow.
Yes, you can! Cook the lamb and onions on the stovetop or use the saute feature on your pressure cooker. Then add all the ingredients, except the potatoes, to the Instant Pot and cook on high pressure for 50 minutes. Release the pressure, add your potatoes, and cook for 10 more minutes on high pressure.
This one is totally the cook’s choice! Some cuts of lamb are tougher than others. You can make your own or use plain yogurt as a simple marinade. Let the meat sit for at least one hour in the marinade or overnight in the fridge.
What to Serve With Lamb Curry
I love this flavor-packed curry over a bed of warm basmati rice, so the curry shines through! It’s also delicious with homemade flatbread and Caribbean coleslaw for freshness and crunch! And if you’re game to fire up the smoker, smoked pineapple is the perfect dessert.
More Appetizing Curry Recipes to Try
Conclusion
Make the whole family happy with this simple and wholesome lamb curry! Have you tried to make your own curry powder? Leave me a comment below and let me know!
Watch How To Make It
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Lamb Curry
Ingredients
- 2-2½ pounds (900-1.2g) lamb stew meat, bone-in and cut in chunks (2 pounds if boneless)
- ¼ cup (60ml) cooking oil
- 1 large onion, chopped
- 3-5 cloves garlic, crushed
- 1-2 teaspoons minced ginger
- 2 teaspoons minced thyme
- 1 tablespoon tomato paste
- 2-3 tablespoons curry powder
- 1-2 teaspoons ground coriander (or more to taste)
- 1-2 teaspoons cumin
- 1 tablespoon beef bouillon powder (optional)
- 2 cups (475ml) beef stock
- 2 cups (475ml) water
- 1½ pounds small potatoes, quartered
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Season lamb meat with salt and pepper and set aside.
- Heat oil over medium-high heat in a large, thick-bottomed pot or Dutch oven. In batches, add the lamb to the pan and sauté, stirring frequently, until it is well-browned on all sides. Transfer the browned meat to a separate plate or bowl, and repeat the process with the remaining lamb.
- When done browning the last of the meat, lower the heat to medium-low and add the rest of the meat back to the pot. Add onions, garlic, ginger, and thyme, and cook, stirring frequently, for 3-5 minutes until the vegetables are softened.
- Stir in the tomato paste and continue cooking for about 2 minutes. Sprinkle curry, coriander, cumin, and bouillon powder into the pot, and stir to fully combine the flavors.
- Pour in the beef broth and water, bring the mixture to a simmer, then reduce the heat to low and cover the pot. Allow it to cook for approximately 60-90 minutes or until the meat is tender and easily falls off the bones.
- Add the potatoes and bouillon powder 15-20 minutes before you remove it from the stove. Continue cooking until the potatoes are tender, and if you want a really thick curry, let the potatoes cook even more.
- You may adjust the thickness of the curry with water or stock—season with salt and pepper to taste.
- Garnish lamb curry with fresh parsley leaves and serve with rice. Enjoy!
Tips & Notes:
- Keep the lamb chunks on the small side, about 2-3 inches each. Small pieces cook to fork-tender quicker!
- If you have too much liquid in your curry, thicken it with a cornstarch slurry. Mix a tablespoon of cornstarch with 2-3 tablespoons of water, then slowly stir it into the curry. Stir and simmer until thickened.
- This dish freezes well! I like to make the curry in large quantities and freeze smaller, meal-sized portions. They’re great to have on hand for those busy evenings when you want a cozy, home-cooked meal.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Shani V says
I had to come back and praise you and this wonderful recipe you have graced us with. I have absolutely loved everyone of your recipes, that I’ve tried, and now this is another one I must add to the list! This dish was loved by everyone in my household, everyone had 2nds and 3rds! Thank you for helping to feed my family!
ImmaculateBites says
Hi Shani,
I’m so pleased to hear that the lamb curry recipe was a big hit with your family! It’s always wonderful when a dish is not only enjoyed but also when it inspires seconds and thirds. Your enthusiasm for trying different recipes and incorporating them into your family meals is fantastic. Knowing that the recipes are helping to bring joy and delicious meals to your table is incredibly rewarding. Thank you for your kind words and for sharing your experience. Keep exploring and enjoying new recipes!
Nat Hare says
I love all your recipes. This one is no exception, I’m a bit disappointed in myself that I ran out of fresh ginger and substituted dry powdered ginger, it still tastes fantastic so I imagine it will be even better next time with fresh.
I really can’t thank you enough for your lovely recipes. I have made a lot of your recipes, especially when we have friends over. LOL, I’ve cooked your recipes so much so that my friends and husband think my favorite cuisine is African and Caribbean, and arranged for my 40th birthday at a local African restaurant.
Thank you for all the work you do.
ImmaculateBites says
Hi Nat!
Your comment truly warms my heart! I’m so glad to hear that you’ve been enjoying my recipes, and it’s incredibly flattering to know that they’ve become a staple in your home—especially for special occasions with friends.
It’s fantastic that the lamb curry still turned out great even with the powdered ginger substitution. You’re absolutely right; fresh ginger will give it an extra zing, but it’s good to know the recipe is forgiving.
How wonderful that your love for African and Caribbean cuisine has become a talking point among your friends and husband! The fact that they arranged your 40th birthday at a local African restaurant is just the cherry on top. I’m honored to have played a small part in your culinary journey.
Thank you so much for your heartfelt words and for taking the time to share your experience. Your support means the world to me!
Much love ,
Imma
I Smith says
If you add vegetables other than potatoes, when should they be added? Please respond based on both the stovetop and instapot methods. Thanks!
ImmaculateBites says
Great question! Adding vegetables can certainly make the lamb curry even more hearty and nutritious. The timing for adding vegetables will depend on the type you’re using and how tender you like them. Here’s a general guideline for stovetop method.
Hard Vegetables (e.g., carrots, parsnips): Add these about 20-30 minutes before the end of the cooking time to ensure they become tender but not mushy.
Medium-Hard Vegetables (e.g., bell peppers, zucchini): Add these about 15 minutes before the end of the cooking time.
Soft Vegetables (e.g., spinach, peas): Add these just a few minutes before you’re done cooking, as they don’t need much time to cook.
Hope this helps.
Imma