Lamb Curry Recipe
Traditional curry sauce blended with onion, garlic, ginger, herbs, and spices in a medium-thick sauce.
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Ingredients
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Lamb & Marinade
Curry Base & Aromatics
Spices
Liquids & Simmering
Finishing & Garnish
Method
Lamb & Marinade
- 1
Marinate lamb
In a large bowl combine yogurt, 4 minced garlic cloves, 1 tablespoon grated ginger, 1 tsp turmeric and 1 tsp kosher salt. Add the lamb cubes and stir to coat. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or overnight. This tenderizes and flavors the meat.
Curry Base & Aromatics
- 2
Prepare aromatics
Remove marinated lamb from refrigerator 20 minutes before cooking to come toward room temperature. Finely chop onions, mince remaining garlic and chili, and grate remaining ginger so they are ready.
- 3
Brown aromatics
Heat 3 tablespoons oil and 1 tablespoon butter in a heavy-bottomed Dutch oven or deep skillet over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and golden-brown, 12–15 minutes. Add 4 minced garlic cloves, 2 tablespoons grated ginger and the minced green chili; cook 1–2 minutes until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly.
Spices
- 4
Bloom spices
Lower heat to medium-low. Add 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp garam masala, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp black pepper and 1/2 tsp turmeric to the aromatic mixture. Stir continuously for 1 minute to bloom the spices, releasing their oils without burning.
Lamb & Simmering
- 5
- 6
Deglaze and combine
If you reserved marinade, stir a couple tablespoons into the pot to deglaze, scraping up brown bits. Add 400 ml crushed tomatoes and 400 ml stock, stirring to combine. Bring to a gentle simmer.
- 7
Simmer
Lower heat to maintain a gentle simmer, cover partially with a lid, and cook for 45–55 minutes until lamb is tender and sauce has thickened to a medium consistency (should coat the back of a spoon). Stir every 10–15 minutes to prevent sticking; add a splash of stock if sauce reduces too quickly.
Liquids & Finishing
- 8
Finish sauce
Once lamb is tender, stir in 120 ml coconut milk (optional for a slightly creamier medium-thick sauce) and 1 tablespoon fresh lemon juice. Simmer uncovered for 5–8 minutes to meld flavors and reach desired thickness. Taste and adjust seasoning with salt and freshly ground black pepper.
- 9
Rest and garnish
Turn off heat and let the curry rest 5 minutes. Stir in chopped cilantro and optional chopped mint. Serve hot.