Cooking Recipes Lamb

Lamb Curry


Lamb Curry

Course Main
Cuisine Indian


  • 4 pounds boned lamb
  • 2 pounds onions
  • 8 large garlic cloves - minced
  • 1/2 cup coriander leaves -- chopped
  • 1 tablespoon fresh ginger root -- chopped
  • 1/2 cup plain yogurt
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 3 tablespoons ground coriander
  • 1 tablespoon kalonji -- nigella seeds
  • 3 tablespoons ghee
  • 3 tablespoons oil
  • 10 cardamom pods -- bruised
  • 2 teaspoons garam masala
  • 3 teaspoons salt and pepper -- to taste


  • Trim off all excess fat and cut in to large cubes.
  • Slice onions in to thin slices, only cut up about 1 1/2 pounds.
  • In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
  • In large fry pan, heat ghee and oil and fry sliced onions until browned.
  • Remove onions from pan.
  • Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
  • Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
  • Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
  • Cover and cook over low heat until meat is almost tender, stirring occasionally
  • You can add a small amount of water if the dish becomes dry to help cooking.
  • When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
  • Cover pan and simmer gently for a few minutes more