22 Delectable Lamb Curry Dishes to Savor

Venture into the aromatic world of lamb curry, where tender meat meets rich, fragrant spices for the ultimate comfort food experience. Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these globally-inspired dishes bring warmth and flavor to your table. Get ready to discover 22 mouthwatering recipes that will transform your cooking and delight your taste buds—let’s dive in!

Classic Indian Lamb Curry

Venturing into the realm of aromatic spices and tender meats, this Classic Indian Lamb Curry offers a symphony of flavors that will transport your senses straight to the bustling markets of Mumbai. With its rich, complex sauce and fall-apart tender lamb, this dish represents the heart of Indian comfort cooking at its finest. Each spoonful reveals layers of carefully balanced spices that have been toasted and bloomed to perfection.

Ingredients

– 2 pounds bone-in lamb shoulder, cut into 2-inch chunks
– 3 tablespoons golden-hued ghee
– 2 large yellow onions, thinly sliced into half-moons
– 4 plump garlic cloves, finely minced
– 1 tablespoon freshly grated ginger root
– 2 teaspoons fragrant ground cumin
– 2 teaspoons earthy ground coriander
– 1 teaspoon vibrant turmeric powder
– 1/2 teaspoon fiery cayenne pepper
– 1 (14.5-ounce) can of rich, crushed tomatoes
– 1 cup full-fat plain yogurt
– 1/2 cup fresh cilantro leaves, roughly chopped
– 1 teaspoon flaky sea salt

Instructions

1. Pat the lamb chunks completely dry with paper towels to ensure proper browning.
2. Heat the golden-hued ghee in a heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Working in batches to avoid crowding, sear the lamb chunks until deeply browned on all sides, approximately 4-5 minutes per side.
4. Transfer the browned lamb to a clean plate, leaving the rendered fat in the pot.
5. Add the thinly sliced onions to the same pot and cook, stirring frequently, until they turn golden brown and caramelized, about 12-15 minutes.
6. Stir in the finely minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
7. Add the fragrant ground cumin, earthy ground coriander, vibrant turmeric powder, and fiery cayenne pepper, toasting the spices for 30 seconds until aromatic.
8. Pour in the rich crushed tomatoes, scraping up any browned bits from the bottom of the pot.
9. Return the seared lamb and any accumulated juices to the pot, stirring to coat with the spiced tomato mixture.
10. Reduce heat to low, cover the pot, and simmer gently for 1 hour and 45 minutes until the lamb becomes fork-tender.
11. Whisk the full-fat plain yogurt in a separate bowl until smooth to prevent curdling.
12. Stir the whisked yogurt into the curry gradually, then simmer uncovered for an additional 15 minutes.
13. Stir in the roughly chopped cilantro leaves and flaky sea salt just before serving. Remarkably tender lamb melts away at the slightest pressure, while the velvety sauce carries the warm embrace of toasted spices with just enough heat to tantalize the palate. For an unforgettable presentation, serve this curry nestled beside fluffy basmati rice or with warm, pillowy naan bread to soak up every last drop of the aromatic sauce.

Spicy Rogan Josh Lamb Curry

Rich with the warmth of Kashmiri tradition, this Spicy Rogan Josh Lamb Curry brings together tender meat and aromatic spices in a symphony of flavors that will transport your senses to the Himalayan foothills. The deep crimson sauce, fragrant with ginger and garlic, clings lovingly to each succulent piece of lamb, creating a dish that is both comforting and exhilarating.

Ingredients

• 2 pounds bone-in lamb shoulder, cut into 2-inch chunks
• 1 cup full-fat Greek yogurt
• 3 tablespoons ghee
• 2 large yellow onions, thinly sliced
• 8 garlic cloves, minced
• 2-inch piece fresh ginger, grated
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground cardamom
• 1/2 teaspoon asafoetida
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• 1 cup warm water
• 1/4 cup chopped fresh cilantro
• 1 teaspoon garam masala

Instructions

1. Pat the lamb shoulder chunks completely dry with paper towels to ensure proper browning.
2. Whisk the full-fat Greek yogurt until smooth in a medium bowl.
3. Heat 2 tablespoons of ghee in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Working in batches, sear the lamb chunks until deeply browned on all sides, about 4-5 minutes per batch.
5. Transfer the seared lamb to a plate, being careful not to overcrowd the pan during searing.
6. Add the remaining tablespoon of ghee to the same pot and reduce heat to medium.
7. Sauté the thinly sliced yellow onions until golden brown and caramelized, about 12-15 minutes.
8. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
9. Sprinkle in the Kashmiri red chili powder, ground fennel seeds, ground cardamom, and asafoetida, toasting the spices for 30 seconds until aromatic.
10. Return the seared lamb and any accumulated juices to the pot.
11. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf to the pot.
12. Pour in the whisked Greek yogurt, stirring constantly to prevent curdling.
13. Add 1 cup of warm water, scraping any browned bits from the bottom of the pot.
14. Bring the curry to a gentle simmer, then reduce heat to low.
15. Cover and simmer for 1 hour and 45 minutes, until the lamb is fork-tender.
16. Remove the lid and simmer uncovered for 15 minutes to thicken the sauce to a rich, coating consistency.
17. Sprinkle with garam masala and chopped fresh cilantro just before serving.

Marvel at the tender lamb that falls effortlessly from the bone, swimming in a vibrant crimson sauce that carries the complex warmth of toasted spices. The creamy yogurt base creates a luxurious texture that clings to each grain of basmati rice, while the subtle heat from Kashmiri chilies builds gradually with each satisfying bite. For an elegant presentation, garnish with additional cilantro and serve alongside warm naan bread to scoop up every last bit of the fragrant sauce.

Thai Red Curry with Lamb

Rich with aromatic complexity and vibrant spices, this Thai red curry with lamb transforms tender meat into an exquisite culinary experience that balances fiery heat with creamy coconut undertones. The slow-simmered lamb becomes exceptionally fork-tender while absorbing the curry’s intricate layers of flavor. Each spoonful delivers a harmonious blend of Southeast Asian spices that will transport your senses straight to Bangkok’s bustling street markets.

Ingredients

• 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
• 3 tablespoons fragrant red curry paste
• 1 can (13.5 ounces) rich coconut cream
• 1 cup homemade chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 4 fresh kaffir lime leaves, torn
• 1 red bell pepper, sliced into thin strips
• 1/2 cup fresh Thai basil leaves
• 2 tablespoons vibrant coconut oil
• 1 tablespoon freshly squeezed lime juice
• 2 Thai chilies, thinly sliced

Instructions

1. Heat 2 tablespoons vibrant coconut oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1.5 pounds cubed lamb shoulder and sear for 4-5 minutes per side until deeply browned on all surfaces.
3. Transfer the seared lamb to a clean plate, leaving the rendered fat in the pot.
4. Reduce heat to medium and add 3 tablespoons fragrant red curry paste to the same pot.
5. Toast the curry paste for 2 minutes, stirring constantly, until deeply aromatic and darkened slightly in color.
6. Pour in the thick coconut cream from the top of the can, reserving the thinner liquid for later.
7. Simmer the coconut cream and curry paste mixture for 3 minutes, stirring frequently, until small droplets of red oil appear on the surface.
8. Return the seared lamb and any accumulated juices to the pot.
9. Add 1 cup homemade chicken stock, 2 tablespoons fish sauce, 1 tablespoon palm sugar, and 4 torn kaffir lime leaves.
10. Bring the curry to a gentle boil, then immediately reduce heat to low.
11. Cover the pot and simmer for 1 hour and 15 minutes, stirring occasionally, until the lamb is fork-tender.
12. Add 1 sliced red bell pepper and continue simmering uncovered for 15 minutes until the pepper is tender-crisp.
13. Stir in 1/2 cup fresh Thai basil leaves and 2 sliced Thai chilies during the final 2 minutes of cooking.
14. Remove from heat and stir in 1 tablespoon freshly squeezed lime juice.

Buttery-soft lamb melts effortlessly against the tongue while the curry’s creamy coconut base carries waves of aromatic spice. The vibrant red bell pepper provides a satisfying crunch that contrasts beautifully with the tender meat. For an unforgettable presentation, serve in shallow bowls over jasmine rice and garnish with extra basil leaves and a lime wedge for squeezing.

Slow-Cooked Lamb Vindaloo

Warm, aromatic spices fill the kitchen as this classic Goan dish transforms humble ingredients into an extraordinary culinary experience, where tender lamb melds beautifully with a complex, fiery sauce that develops remarkable depth through patient slow cooking. This method allows flavors to marry perfectly while ensuring the meat becomes fork-tender, creating a vindaloo that balances heat with nuanced spice notes in a way that quick preparations simply cannot achieve.

Ingredients

• 2 pounds bone-in lamb shoulder, cut into 2-inch chunks
• 3 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 6 plump garlic cloves, minced
• 2-inch piece of fresh ginger root, grated
• 2 tablespoons vibrant Kashmiri red chili powder
• 1 tablespoon fragrant ground cumin
• 1 tablespoon warm ground coriander
• 1 teaspoon earthy turmeric powder
• ½ teaspoon freshly cracked black pepper
• ¼ cup sharp red wine vinegar
• 1 cup rich chicken broth
• 1 teaspoon coarse sea salt
• 2 bay leaves, aromatic and whole
• Fresh cilantro leaves, for garnish

Instructions

1. Pat the lamb shoulder chunks completely dry with paper towels to ensure proper browning.
2. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Working in batches to avoid crowding, sear the lamb chunks until deeply browned on all sides, approximately 4 minutes per side.
4. Transfer the browned lamb to a clean plate, leaving the rendered fat in the pot.
5. Add the finely diced yellow onion to the hot oil and cook until translucent and lightly golden, about 6 minutes.
6. Stir in the minced garlic and grated ginger, cooking until fragrant, 1 minute exactly.
7. Sprinkle in the vibrant Kashmiri red chili powder, fragrant ground cumin, warm ground coriander, earthy turmeric powder, and freshly cracked black pepper, toasting for 30 seconds to release their oils.
8. Pour in the sharp red wine vinegar to deglaze the pot, scraping up all the browned bits from the bottom.
9. Return the seared lamb and any accumulated juices to the pot along with the rich chicken broth, coarse sea salt, and aromatic bay leaves.
10. Bring the mixture to a gentle simmer, then reduce heat to low, cover tightly, and cook for 3 hours until the lamb is fork-tender.
11. Remove the bay leaves and skim off any excess fat from the surface before serving.
12. Garnish generously with fresh cilantro leaves just before presenting.

Velvety lamb falls effortlessly from the bone into a sauce that glistens with deep crimson hues, carrying layers of complex spice that dance between fiery chili warmth and subtle vinegar brightness. Serve this luxurious vindaloo over fluffy basmati rice to absorb every drop of the rich sauce, or with warm naan for dipping into the deeply developed flavors that only slow cooking can achieve.

Bengali Lamb Curry with Potatoes

Glistening with aromatic spices and tender morsels, this Bengali lamb curry with potatoes captures the soulful essence of Eastern Indian cuisine, where slow-simmered meat melds with earthy tubers in a symphony of flavor. Generations of home cooks have perfected this comforting dish, balancing warmth from ginger and garlic with the gentle heat of dried chilies. Each bite tells a story of tradition, where patience yields fall-off-the-bone lamb and potatoes that drink deeply of the spiced gravy.

Ingredients

– 2 lbs bone-in lamb shoulder, cut into 1.5-inch cubes
– 1 lb Yukon Gold potatoes, peeled and quartered
– 1 large yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1-inch piece of fresh ginger, grated
– 2 ripe tomatoes, finely chopped
– 2 cups rich lamb or beef stock
– 1 cup full-fat plain yogurt, whisked until smooth
– 3 tbsp ghee or unsalted butter
– 2 tsp ground coriander
– 1 tsp ground cumin
– 1/2 tsp turmeric powder
– 1/2 tsp cayenne pepper
– 2 dried red chilies, whole
– 1 cinnamon stick, about 2 inches long
– 3 green cardamom pods, lightly crushed
– 2 bay leaves
– 1/4 cup fresh cilantro leaves, chopped
– 1 tsp granulated sugar
– 1 tbsp fresh lemon juice
– Kosher salt, to taste

Instructions

1. Heat 3 tbsp ghee in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add 2 dried red chilies, 1 cinnamon stick, 3 green cardamom pods, and 2 bay leaves; toast for 45 seconds until fragrant.
3. Stir in 1 large finely diced yellow onion; cook for 8–10 minutes, stirring occasionally, until golden brown.
4. Add 3 minced garlic cloves and 1-inch grated ginger; cook for 1 minute until raw aroma disappears.
5. Sprinkle in 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/2 tsp cayenne; stir for 30 seconds to bloom spices.
6. Add 2 lbs lamb cubes; sear for 4–5 minutes, turning to brown all sides.
7. Mix in 2 finely chopped tomatoes and 1 tsp sugar; cook for 3–4 minutes until tomatoes break down.
8. Pour in 1 cup whisked yogurt gradually, stirring constantly to prevent curdling.
9. Add 2 cups rich stock and 1 tsp salt; bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 15 minutes.
10. Gently place 1 lb quartered potatoes into the curry; submerge them in liquid.
11. Cover and simmer for 25–30 minutes until potatoes are fork-tender.
12. Stir in 1 tbsp lemon juice and adjust salt if needed.
13. Garnish with 1/4 cup fresh cilantro just before serving.
Final fork-tender lamb shreds effortlessly beside velvety potatoes, all swathed in a gravy that whispers of cinnamon and cardamom. For a vibrant twist, serve alongside steamed basmati rice scattered with toasted cumin seeds, or with flaky parathas to scoop up every last drop of the spiced sauce.

Creamy Lamb Korma Curry

Lusciously aromatic and deeply comforting, this Creamy Lamb Korma Curry transforms humble ingredients into an extraordinary dining experience. Layers of warm spices meld with tender lamb in a velvety sauce that whispers of ancient culinary traditions. Each spoonful promises a journey through rich flavors and luxurious textures that will captivate both weeknight cooks and weekend entertainers alike.

Ingredients

– 2 pounds boneless lamb shoulder, cut into 1-inch cubes
– 1 cup full-fat Greek yogurt
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 2-inch piece fresh ginger, grated
– 1 cup heavy cream
– ½ cup raw cashews
– 2 tablespoons ghee
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– ½ teaspoon turmeric powder
– ½ teaspoon cayenne pepper
– 4 green cardamom pods
– 2 cinnamon sticks
– 1 bay leaf
– 1 teaspoon fine sea salt
– ¼ cup chopped fresh cilantro

Instructions

1. Place raw cashews in a small bowl and cover with boiling water, allowing them to soak for 20 minutes until softened.
2. Heat ghee in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add thinly sliced yellow onion and cook, stirring frequently, for 8-10 minutes until golden brown and caramelized.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
5. Add lamb cubes in a single layer, searing for 3-4 minutes per side until evenly browned.
6. Sprinkle ground coriander, cumin, turmeric, and cayenne pepper over the lamb, toasting the spices for 30 seconds to release their essential oils.
7. Pour in full-fat Greek yogurt, stirring continuously to prevent curdling as it combines with the spices.
8. Drain soaked cashews and blend with heavy cream in a food processor until completely smooth, about 2 minutes.
9. Pour the cashew-cream mixture into the Dutch oven along with green cardamom pods, cinnamon sticks, bay leaf, and fine sea salt.
10. Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally to prevent sticking.
11. Remove the lid and continue simmering for another 15 minutes until the sauce thickens to a creamy consistency that coats the back of a spoon.
12. Discard cardamom pods, cinnamon sticks, and bay leaf before stirring in chopped fresh cilantro.
What makes this curry truly exceptional is the way the velvety sauce clings to each tender piece of lamb, creating a harmonious balance between rich creaminess and warm spice notes. Serve it over fragrant basmati rice or with warm naan bread to soak up every last drop of the luxurious sauce, and consider garnishing with additional toasted cashews for contrasting texture.

Moroccan Lamb Curry with Raisins

On cool autumn evenings, few dishes offer the same comforting embrace as this Moroccan-inspired lamb curry, where tender meat simmers in a fragrant tapestry of spices and sweet raisins create pockets of caramelized delight. This elegant yet approachable recipe transforms humble ingredients into an exotic feast that will transport your senses straight to the bustling markets of Marrakech.

Ingredients

– 2 pounds boneless lamb shoulder, cut into 1-inch cubes
– 3 tablespoons golden extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger root
– 2 teaspoons fragrant ground cumin
– 1½ teaspoons sweet smoked paprika
– 1 teaspoon earthy ground coriander
– ½ teaspoon warming cinnamon
– ¼ teaspoon fiery cayenne pepper
– 1 (14.5-ounce) can diced fire-roasted tomatoes
– 4 cups rich chicken broth
– ⅔ cup plump golden raisins
– ¼ cup freshly chopped cilantro
– 2 tablespoons floral honey
– 1 teaspoon flaky sea salt

Instructions

1. Pat the lamb cubes completely dry with paper towels to ensure proper browning.
2. Heat the golden extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Working in two batches to avoid crowding, brown the lamb cubes on all sides until deeply caramelized, approximately 4-5 minutes per batch.
4. Transfer the browned lamb to a clean plate, leaving the rendered fat in the pot.
5. Add the finely diced yellow onion to the hot fat and cook until translucent and lightly golden, about 6-8 minutes.
6. Stir in the minced fresh garlic and freshly grated ginger root, cooking until fragrant, about 1 minute.
7. Add the fragrant ground cumin, sweet smoked paprika, earthy ground coriander, warming cinnamon, and fiery cayenne pepper, toasting the spices for 30 seconds until aromatic.
8. Pour in the diced fire-roasted tomatoes, scraping any browned bits from the bottom of the pot.
9. Return the browned lamb and any accumulated juices to the pot.
10. Pour in the rich chicken broth until the lamb is just covered.
11. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes until the lamb is fork-tender.
12. Stir in the plump golden raisins and floral honey, simmering uncovered for another 15 minutes to allow the sauce to thicken slightly.
13. Season with flaky sea salt, then stir in the freshly chopped cilantro just before serving.

For an unforgettable dining experience, the tender lamb practically melts against your tongue while the raisins provide bursts of honeyed sweetness that balance the warm spice blend. Flaky sea salt scattered over the top just before serving enhances every layer of flavor, making this curry particularly stunning when served over saffron-infused couscous or with warm, pillowy flatbread for soaking up the aromatic sauce.

Fragrant Lamb Curry with Coconut Milk

Heralding the perfect harmony of spice and comfort, this fragrant lamb curry with coconut milk transforms humble ingredients into an extraordinary culinary experience. Here, tender lamb simmers gently in a rich, aromatic sauce that captures the essence of sophisticated home cooking. Each spoonful promises layers of flavor that deepen with every moment on the stove.

Ingredients

– 2 lbs bone-in lamb shoulder, cut into 2-inch chunks
– 2 tbsp fragrant coconut oil
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, finely minced
– 1 tbsp freshly grated ginger root
– 2 tsp ground coriander
– 1 tsp ground cumin
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper
– 1 (14 oz) can rich coconut milk
– 1 cup homemade chicken stock
– 1 tsp fine sea salt
– 1/2 cup fresh cilantro leaves, roughly chopped
– 1 tbsp fresh lime juice

Instructions

1. Pat the lamb shoulder chunks completely dry with paper towels to ensure proper browning.
2. Heat the fragrant coconut oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear the lamb chunks in a single layer for 4-5 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Transfer the seared lamb to a clean plate, leaving the rendered fat in the pot.
5. Add the thinly sliced yellow onion to the pot and cook for 8-10 minutes until softened and golden brown.
6. Stir in the finely minced garlic and freshly grated ginger root, cooking for 1 minute until fragrant.
7. Sprinkle in the ground coriander, ground cumin, turmeric powder, and cayenne pepper, toasting the spices for 30 seconds to release their essential oils.
8. Return the seared lamb and any accumulated juices to the pot.
9. Pour in the rich coconut milk and homemade chicken stock, scraping the bottom to incorporate all the flavorful browned bits.
10. Bring the mixture to a gentle simmer, then reduce heat to low and cover partially.
11. Simmer for 1 hour and 45 minutes, stirring occasionally, until the lamb becomes fork-tender.
12. Stir in the fine sea salt during the last 15 minutes of cooking.
13. Remove from heat and stir in the roughly chopped fresh cilantro leaves and fresh lime juice.

Yielded from this slow simmering process, the curry develops an incredibly silky texture where the tender lamb falls effortlessly from the bone. The coconut milk creates a luxurious base that carries the warm spices without overwhelming heat, while the fresh lime juice brightens each rich mouthful. For an elegant presentation, serve over fragrant basmati rice with a sprinkle of toasted coconut flakes for contrasting texture.

South African Lamb Curry Potjie

Languidly simmered over gentle heat, this South African Lamb Curry Potjie captures the soul of traditional outdoor cooking with its aromatic spices and tender meat. Imagine succulent lamb shoulder slowly braising with vibrant vegetables in a rich, fragrant curry that fills your kitchen with the warm scents of distant lands. This one-pot wonder transforms simple ingredients into an extraordinary culinary experience worthy of any special gathering.

Ingredients

• 2 pounds boneless lamb shoulder, cut into 2-inch cubes
• 3 tablespoons golden extra virgin olive oil
• 2 large yellow onions, thinly sliced
• 4 cloves fresh garlic, minced
• 1 tablespoon freshly grated ginger root
• 2 tablespoons fragrant curry powder
• 1 teaspoon warm ground cumin
• 1/2 teaspoon aromatic ground coriander
• 1/4 teaspoon fiery cayenne pepper
• 4 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 large Yukon Gold potatoes, peeled and cubed
• 4 cups rich chicken broth
• 1 (14.5-ounce) can diced tomatoes with their juices
• 1/2 cup creamy full-fat coconut milk
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Heat 3 tablespoons golden extra virgin olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2. Season 2 pounds boneless lamb shoulder cubes with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
3. Brown the lamb in batches, turning each piece until all sides develop a deep golden crust, about 6-8 minutes per batch.
4. Transfer the seared lamb to a clean plate, leaving the rendered fat in the pot.
5. Add 2 large thinly sliced yellow onions to the pot and cook until softened and lightly caramelized, about 8 minutes.
6. Stir in 4 cloves minced fresh garlic and 1 tablespoon freshly grated ginger root, cooking until fragrant, about 1 minute.
7. Sprinkle 2 tablespoons fragrant curry powder, 1 teaspoon warm ground cumin, 1/2 teaspoon aromatic ground coriander, and 1/4 teaspoon fiery cayenne pepper over the onion mixture.
8. Toast the spices while stirring constantly until they release their aromatic oils, about 1 minute.
9. Return the browned lamb and any accumulated juices to the pot.
10. Add 4 medium sliced carrots and 2 large cubed Yukon Gold potatoes, stirring to coat with the spice mixture.
11. Pour in 4 cups rich chicken broth and 1 can diced tomatoes with their juices, scraping any browned bits from the bottom of the pot.
12. Bring the mixture to a gentle boil, then immediately reduce heat to low and cover the pot.
13. Simmer for 1 hour and 45 minutes, stirring occasionally to prevent sticking.
14. Stir in 1/2 cup creamy full-fat coconut milk and simmer uncovered for an additional 15 minutes until the sauce thickens slightly.
15. Remove from heat and stir in 2 tablespoons chopped fresh cilantro leaves.

Slowly braised lamb becomes meltingly tender while absorbing the complex spice profile. Serve this aromatic curry over fluffy basmati rice or with warm naan bread to soak up every drop of the richly spiced sauce. The carrots and potatoes maintain their structural integrity while becoming infused with the curry’s warm, earthy flavors.

Lamb Murgh Curry with Yogurt

Aromatic and sophisticated, this Lamb Murgh Curry with Yogurt brings together tender lamb and rich spices in a creamy, harmonious blend that elevates weeknight dining to something truly special. An elegant fusion of Indian-inspired flavors with accessible ingredients, it transforms humble components into a deeply satisfying meal that feels both comforting and refined.

Ingredients

• 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
• 1 cup plain whole-milk yogurt, creamy and tangy
• 2 tablespoons ghee, rich and aromatic
• 1 large yellow onion, finely diced
• 4 garlic cloves, freshly minced
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon ground cumin, freshly toasted
• 1 teaspoon ground coriander, fragrant and earthy
• 1/2 teaspoon turmeric powder, vibrant golden
• 1/4 teaspoon cayenne pepper, for subtle heat
• 1 cup chicken broth, rich and savory
• 1/2 cup heavy cream, luxurious and velvety
• 1/4 cup fresh cilantro leaves, bright and herbaceous
• 1 teaspoon kosher salt, for balanced seasoning

Instructions

1. Pat the lamb cubes completely dry with paper towels to ensure proper browning.
2. Heat the aromatic ghee in a large Dutch oven over medium-high heat until shimmering.
3. Add the lamb cubes in a single layer, working in batches if necessary to avoid crowding.
4. Sear the lamb for 3-4 minutes per side until deeply browned, developing rich flavor.
5. Transfer the seared lamb to a clean plate, reserving any rendered fat in the pot.
6. Reduce heat to medium and add the finely diced onion to the same pot.
7. Sauté the onion for 6-8 minutes until softened and lightly golden around the edges.
8. Add the freshly minced garlic and finely grated ginger, cooking for 1 minute until fragrant.
9. Sprinkle in the freshly toasted cumin, fragrant coriander, vibrant turmeric, and cayenne pepper.
10. Toast the spices for 30 seconds, stirring constantly to prevent burning and release their oils.
11. Return the seared lamb and any accumulated juices to the pot, stirring to coat with spices.
12. Pour in the rich chicken broth, scraping up any browned bits from the bottom of the pot.
13. Bring the mixture to a gentle simmer, then reduce heat to low and cover tightly.
14. Simmer the curry for 1 hour and 15 minutes until the lamb is fork-tender.
15. Whisk the creamy yogurt in a separate bowl to smooth any lumps before adding.
16. Stir in the smoothed yogurt gradually to prevent curdling, then add the luxurious heavy cream.
17. Simmer uncovered for 10 minutes until the sauce thickens slightly and coats the back of a spoon.
18. Stir in the bright cilantro leaves and season with kosher salt to balance the flavors.

What makes this curry truly memorable is the velvety texture that clings to each tender piece of lamb, while the subtle heat from cayenne plays against the cooling creaminess of yogurt. Serve it over fragrant basmati rice or with warm naan to soak up every last drop of the aromatic sauce, creating a meal that feels both celebratory and comforting.

Fiery Lamb Madras Curry

Zesty and complex, this Fiery Lamb Madras Curry transports your senses to Southern India with its layered spices and tender meat. Rich with tradition yet accessible for the modern home cook, it balances intense heat with aromatic depth. Perfect for those seeking culinary adventure, this dish promises to become a centerpiece at your table.

Ingredients

– 2 pounds boneless lamb shoulder, cut into 1-inch cubes
– 3 tablespoons golden-hued ghee
– 1 large yellow onion, finely diced
– 4 plump garlic cloves, minced
– 1 tablespoon freshly grated ginger root
– 2 tablespoons vibrant Madras curry powder
– 1 teaspoon earthy ground cumin
– 1/2 teaspoon fragrant ground coriander
– 1/4 teaspoon fiery cayenne pepper
– 1 (14.5-ounce) can diced tomatoes with their juices
– 1 cup rich chicken broth
– 1/2 cup creamy full-fat coconut milk
– 1 teaspoon coarse kosher salt
– 1/2 cup freshly chopped cilantro leaves

Instructions

1. Pat the lamb cubes completely dry with paper towels to ensure proper browning.
2. Heat ghee in a heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear lamb in a single layer without crowding, turning to brown all sides for 6-8 minutes total.
4. Transfer seared lamb to a clean plate using tongs, preserving all pan drippings.
5. Add diced onion to the hot pot and sauté until translucent and golden-edged, about 5 minutes.
6. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
7. Sprinkle in Madras curry powder, cumin, coriander, and cayenne, toasting for 30 seconds to awaken their oils.
8. Pour in diced tomatoes with juices, scraping the bottom to incorporate all browned bits.
9. Return lamb and any accumulated juices to the pot along with chicken broth.
10. Bring to a gentle boil, then immediately reduce heat to maintain a low simmer.
11. Cover and cook for 1 hour 30 minutes, stirring occasionally, until lamb is fork-tender.
12. Stir in coconut milk and kosher salt, simmering uncovered for 10 minutes to meld flavors.
13. Fold in fresh cilantro just before serving to preserve its bright color and aroma.
Just before serving, the curry achieves perfect harmony—tender lamb shreds effortlessly while the sauce clings luxuriously to each grain of basmati rice. For an elegant presentation, garnish with extra cilantro and serve with cooling cucumber raita to balance the building heat. This deeply spiced curry actually improves when made a day ahead, allowing the complex flavors to fully marry.

Lamb Curry with Spinach

Dazzling in its aromatic complexity, this lamb curry with spinach marries tender meat with vibrant greens in a symphony of Indian spices. The slow-simmered dish develops profound depth as the lamb becomes fork-tender and the spinach melts into the rich sauce. Each spoonful delivers a perfect balance of earthy, spicy, and savory notes that will transport your senses.

Ingredients

• 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons golden-hued ghee
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced to fragrant perfection
• 1 tablespoon freshly grated ginger root
• 2 teaspoons ground coriander with citrus notes
• 1 teaspoon warm ground cumin
• 1/2 teaspoon earthy turmeric powder
• 1/4 teaspoon fiery cayenne pepper
• 1 (14.5-ounce) can of crushed tomatoes with bright acidity
• 1 cup rich chicken broth
• 6 ounces fresh spinach leaves, thoroughly washed
• 1/2 cup heavy cream with velvety texture
• 1 teaspoon diamond crystal kosher salt

Instructions

1. Heat the golden-hued ghee in a heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the lamb cubes in a single layer, working in batches if necessary to avoid crowding the pan.
3. Sear the lamb for 3-4 minutes per side until deeply browned, developing fond on the bottom of the pot.
4. Transfer the seared lamb to a clean plate using tongs, preserving all the flavorful browned bits in the pot.
5. Reduce heat to medium and add the finely diced onion, cooking for 6-8 minutes until translucent and lightly golden.
6. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant but not browned.
7. Sprinkle in the ground coriander, cumin, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their essential oils.
8. Pour in the crushed tomatoes, using a wooden spoon to scrape up all the browned fond from the bottom of the pot.
9. Return the seared lamb and any accumulated juices to the pot, stirring to coat with the tomato-spice mixture.
10. Pour in the rich chicken broth, bringing the mixture to a gentle simmer over medium heat.
11. Reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes until the lamb is fork-tender.
12. Stir in the fresh spinach leaves in batches, allowing each addition to wilt before adding more.
13. Pour in the velvety heavy cream and add the diamond crystal kosher salt, stirring gently to incorporate.
14. Simmer uncovered for 10 minutes to allow the sauce to thicken slightly and the flavors to meld.

Hearty and deeply satisfying, the tender lamb practically dissolves on the tongue while the spinach provides subtle earthy notes. Serve this luxurious curry over fragrant basmati rice or with warm naan bread to soak up every drop of the creamy, spice-infused sauce. The final dish presents beautifully with flecks of green spinach contrasting against the golden-hued curry, making it equally suitable for weeknight dinners or elegant entertaining.

Aromatic Lamb Dhansak Curry

Elegant and deeply comforting, this aromatic lamb dhansak curry masterfully balances tender meat with a complex spice profile that unfolds with each spoonful. Traditionally a Parsi dish that marries Persian and Indian influences, it offers layers of flavor from sweet caramelized onions to earthy lentils and warming spices. The result is a sophisticated yet approachable curry that transforms an ordinary evening into something truly memorable.

Ingredients

– 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced into elegant half-moons
– 4 cloves fresh garlic, finely minced
– 1 tablespoon freshly grated ginger root
– 1 teaspoon fragrant ground turmeric
– 2 teaspoons warm ground cumin
– 1 teaspoon earthy ground coriander
– 1/2 teaspoon aromatic cayenne pepper
– 1/2 cup vibrant red lentils, rinsed thoroughly
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 4 cups rich homemade chicken stock
– 1/2 cup fresh cilantro leaves, roughly chopped
– 1 tablespoon freshly squeezed lime juice
– Fine sea salt to season

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large thinly sliced yellow onion and cook, stirring occasionally, until deeply golden brown and caramelized, approximately 12-15 minutes.
3. Stir in 4 cloves finely minced fresh garlic and 1 tablespoon freshly grated ginger root, cooking until fragrant, about 1 minute.
4. Add 1.5 pounds cubed lamb shoulder and sear until browned on all sides, approximately 6-8 minutes total cooking time.
5. Sprinkle in 1 teaspoon fragrant ground turmeric, 2 teaspoons warm ground cumin, 1 teaspoon earthy ground coriander, and 1/2 teaspoon aromatic cayenne pepper, toasting the spices for 30 seconds until deeply aromatic.
6. Pour in 1/2 cup vibrant red lentils, 1 can fire-roasted diced tomatoes, and 4 cups rich homemade chicken stock, stirring to combine all ingredients thoroughly.
7. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes until the lamb is fork-tender and the lentils have broken down completely.
8. Stir in 1/2 cup roughly chopped fresh cilantro leaves and 1 tablespoon freshly squeezed lime juice, seasoning with fine sea salt until perfectly balanced.
9. Simmer uncovered for an additional 5 minutes to allow the flavors to meld together beautifully.
Outstanding in both texture and complexity, this curry offers tender lamb that falls apart at the slightest pressure, suspended in a velvety lentil-thickened sauce. The gentle heat from cayenne pepper builds gradually while the brightness of lime and cilantro cuts through the richness beautifully. For an elegant presentation, serve over fragrant basmati rice with a side of cooling cucumber raita to complement the warm spices.

Conclusion

Glorious! This collection proves lamb curry’s incredible versatility, offering something delicious for every taste. We hope these 22 recipes inspire your next kitchen adventure. Try one (or several!), then share your favorite in the comments below. Loved this roundup? Help fellow food lovers discover it by sharing on Pinterest. Happy cooking!