This lamb curry is one of the tastiest you’ll ever make, yet it requires minimal effort—honestly, it’s almost too good to be true.
Ingredients
- For the Marinade:
- 1 kg bone-in lamb
- 1 tbsp salt
- 1 tbsp garam masala
- 1 tsp crushed black peppercorns
- 1 tsp turmeric
- 1 tbsp chili powder
- 2 tbsp Kashmiri red chili powder (for color and gentle heat)
- 2 tbsp each of ginger & garlic paste
- 1 cup desiccated coconut
- 1 cup crushed fried onions
- 3 tbsp yogurt (to tenderize the meat)
- ¼ cup oil
- For Cooking:
- ¼ cup oil
- 1 tbsp ghee
- 2 cups water
- Final Touches:
- 3 tbsp tomato purée
- 2 tbsp kasuri methi (crushed)
- 3-4 large green chilies (whole or slit)
- Generous handful of fresh coriander
Method
- Marinate the Lamb:
- In a large bowl, mix the lamb with salt, garam masala, black pepper, turmeric, chili powders, garlic-ginger paste, coconut, fried onions, yogurt, and oil.
- Massage everything in well, ensuring the meat is fully coated in this fragrant spice mix.
- If you can, let it rest in the fridge for at least an hour—it makes a world of difference!
- Sear the Meat:
- Heat ¼ cup oil and 1 tbsp ghee in a pan over medium heat.
- Add the marinated lamb, making sure to scrape in every last bit of spice and yogurt.
- Let it sear for 5 minutes, stirring occasionally to prevent sticking.
- The key here is patience—a beautiful crust means deep, rich flavors.
- Build the Curry Base:
- Once the lamb is nicely seared, pour in 2 cups of water from the side of the pan—gently, so you don’t wash away the spices.
- Give it a stir, bring it to a gentle boil, then cover and simmer on low heat for 90 minutes.
- No extra frying, no unnecessary steps—just let time do the work.
- Halfway Check-In:
- At the 45-minute mark, check on your curry.
- The oil will have started to rise, the aroma will be out of this world, but the meat will need more time—so we let it continue simmering.
- Final Transformation:
- After 90 minutes, the lamb is melt-in-your-mouth tender, the gravy is thick and glossy, and the color is deep and rich.
- Stir in 3 tbsp tomato purée, cooking for a couple of minutes to add a natural sweetness and deepen the color even more.
- Finishing Touches:
- Crush 2 tbsp kasuri methi into the curry for a beautiful earthy aroma.
- Add whole or slit green chilies for a fresh kick.
- Scatter over a generous handful of coriander—because no good curry is complete without it.
How to Enjoy
This curry is mild enough for the whole family to enjoy, meal preps like a dream, and freezes beautifully—a quick reheat, and you’ve got yourself a proper homemade feast in minutes.
Traditionally, it’s served with steamed rice, but let’s be real—I’m not here to tell you how to live your life. Have it with roti, naan, or even buttery mash if that’s your thing. You do you.
Effortless Lamb Curry
This lamb curry is one of the tastiest you’ll ever make, yet it requires minimal effort—honestly, it’s almost too good to be true.
Ingredients
For the Marinade:
For Cooking:
Final Touches:
Instructions
Video
Marinate the Lamb:
-
In a large bowl, mix the lamb with salt, garam masala, black pepper, turmeric, chili powders, garlic-ginger paste, coconut, fried onions, yogurt, and oil.
-
Massage everything in well, ensuring the meat is fully coated in this fragrant spice mix.
-
If you can, let it rest in the fridge for at least an hour—it makes a world of difference!
Sear the Meat:
-
Heat ¼ cup oil and 1 tbsp ghee in a pan over medium heat.
-
Add the marinated lamb, making sure to scrape in every last bit of spice and yogurt.
-
Let it sear for 5 minutes, stirring occasionally to prevent sticking.
-
The key here is patience—a beautiful crust means deep, rich flavours.
Build the Curry Base:
-
Once the lamb is nicely seared, pour in 2 cups of water from the side of the pan—gently, so you don’t wash away the spices.
-
Give it a stir, bring it to a gentle boil, then cover and simmer on low heat for 90 minutes.
-
No extra frying, no unnecessary steps—just let time do the work.
Halfway Check-In:
-
At the 45-minute mark, check on your curry.
-
The oil will have started to rise, the aroma will be out of this world, but the meat will need more time—so we let it continue simmering.
Final Transformation:
-
After 90 minutes, the lamb is melt-in-your-mouth tender, the gravy is thick and glossy, and the colour is deep and rich.
-
Stir in 3 tbsp tomato purée, cooking for a couple of minutes to add a natural sweetness and deepen the color even more.
Finishing Touches:
-
Crush 2 tbsp kasuri methi into the curry for a beautiful earthy aroma.
-
Add whole or slit green chilies for a fresh kick.
-
Scatter over a generous handful of coriander—because no good curry is complete without it.
Lamb Curry, Lamb Curry Recipe, Mutton Currym
