Lamb curry
This easy lamb curry recipe is a great way to cook lamb. The succulent, tender lamb cooked in an aromatic curry sauce is simply delicious served with Basmati rice, roti or naan for dinner.
This recipe is very much inspired by Durban lamb curry (a Classic South African curry). However, it’s not traditional, nor is it a traditional Indian lamb curry. It’s a combination of all my favorite flavors and as South Africa has such a vast food culture, Indian spices often find their way into all different kinds of cuisines. For more traditional curry recipes, check out my Butter Chicken and Lamb Korma.
Ingredients needed
- Lamb. I used boneless leg of lamb cubes but any stewing lamb will work.
- Onion.
- Fresh garlic cloves.
- Ginger
- Spices: I used a combination of Garam Masala, ground cumin, ground coriander, paprika, turmeric and ground cardamom. Use any curry spice blend of your choice. Green Cardamom pods can also be added.
- Chopped Tomatoes.
- Broth/Stock. I used beef broth but lamb stock will also be delicious.
- Sugar.
- Vinegar. White or spirit vinegar works well. Red wine vinegar can also be used.
- Salt and black pepper.
How to make lamb curry
- Brown the lamb: Pat the lamb dry with paper towels and season generously with salt. Preheat a large, deep braiser or Dutch oven over medium-high heat. Add a splash of vegetable oil or ghee then add the lamb and cook in batches until browned on all sides. Remove and set aside.
- Make the curry: In the same pot, sauté the onion, garlic and ginger until fragrant then add all the spices. Allow to cook for 30 seconds then stir in the tomatoes. Pour in the stock/broth and season generously with salt, pepper and a teaspoon of sugar. Pour in the vinegar then add the lamb back into the pot.
- Cook: Cover with a lid, reduce the heat and allow to simmer gently for 90 minutes – 2 hours or until the lamb is fork tender. Check on the liquid levels every 20 minutes or so to ensure the curry doesn’t cook dry. Taste and adjust seasoning if necessary.
- Serve: Once cooked, serve the lamb curry garnished with fresh cilantro/coriander leaves with your favorite side dishes.
What to serve with lamb curry
Curry is always best served with Basmati or Jasmine rice. Garlic butter rice or Easy Curry rice are good options. We also love it with roti or naan and I always serve lamb curry with a simple tomato salad. Yogurt raita and chutney are also great side dishes to a meaty curry.
Easy Curry Recipes
Lamb Curry
Ingredients
- 1½ lb (750g) Boneless lamb Bone-in stewing lamb can also be used, cooking time might just need to be adjusted.
- 2 tbsp oil
- 1 large onion finely chopped
- 5 garlic cloves crushed
- 2 tsp minced ginger
- 1 tbsp Garam Masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1 tsp ground cardamom
- 14 oz (400g) chopped tomatoes
- 3 cups stock/broth
- 1 tsp sugar
- 1 tbsp vinegar
- salt and black pepper to taste
Instructions
- Pat the lamb dry with paper towels and season generously with salt.
- Preheat a large, deep braiser or Dutch oven over medium-high heat.
- Add a splash of vegetable oil or ghee then add the lamb and cook in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté the onion, garlic and ginger until fragrant then add all the spices.
- Allow to cook for 30 seconds then stir in the tomatoes.
- Pour in the stock/broth and season generously with salt, pepper and a teaspoon of sugar.
- Pour in the vinegar then add the lamb back into the pot.
- Cover with a lid, reduce the heat and allow to simmer gently for 90 minutes – 2 hours or until the lamb is fork tender.
- Check on the liquid levels every 20 minutes or so to ensure the curry doesn't cook dry.
- Once cooked, serve the lamb curry with your favorite side dishes.
Oh yes, the mother-in-law mix… ooh yum!!! 😀
I live in Dbn (mmmm..) and the garum masala I have gotten here (pre-mix) doesn’t have any chilli in it, so I would just add normal masala or chilli powder in addition to these ingredients.. Garam masala by definition is not hot. So add extra chilli!! Mmm. Thanks for the easy recipe!
Lisa, I buy the Mother-in-Law mix from the spice shop in the Pavillion and that is very hot but I know regular Garam Masala doesn’t contain any chilli. 🙂
Can I substitute the sweet potatoe with normal potatoes?
Absolutely, I did mention in the post that the sweet potato can be substituted for potatoes or even pumpkin.
Hi. Great recipe. Unusual with the sweet potatoes. But the colour on the picture looks right. I wouild make it in a similar way, except, i would first braise the onions, dry spices (A little bit of breyani mix – available at most major supermarkets), curry leaves and crushed ginger and garlic. Then i add the masala. Then the meat. Let this cook and add water as and when necessary. The masala i use is also home made. I have a great recipe for peri-peri chicken livers. Will post when i have some time.
Thanx Nivan. I also do it that way sometimes, but when I’m in a rush I just throw everything in the pot together.
I am by no means an ‘authentic’ cook and I even add wine and soy sauce to my curries sometimes. 🙂
I should not look at pictures of food whilst at work. After looking at this yummy curry dish picture, I’m as hungry as a lion.
hehehe. All the more reason to make it tonight! 🙂
Gotta love money-saving recipes and you’re spot on with regards to the spices – it can transform even the plainest of meals and it’s dead cheap if you buy it at small Indian shops instead of the fancy versions in the supermarket. You just need to know the Indian names for the spices and you’re good to go!
This lamb curry looks delish, but of course, I’m a sucker for curries anyway. 🙂
Absolutely. When we go to Durban, I always go to the spice shops and buy R200 worth of spices, it lasts me up to 18 months if I keep it sealed in airtight containers. I just can’t live without spice!
I’m also a complete sucker for curry! hehe