Lamb Curry Recipe – Authentic Indian Lamb with Potatoes & Spices

Last Updated on 1 month by Neha Deshmukh

Lamb Curry Recipe – Authentic Indian Lamb with Potatoes & Spices

Hey everyone! If you’re anything like me, a comforting, flavourful curry is the ultimate soul food. And this Lamb Curry? It’s the one. I first made this for a family gathering, and it disappeared in minutes! It’s a little bit of effort, but trust me, the rich, aromatic sauce and tender lamb are absolutely worth it. This recipe is a hug in a bowl, perfect for a cozy night in or a special occasion.

Why You’ll Love This Recipe

This Lamb Curry isn’t just another curry recipe. It’s a journey of flavours! We’re building layers of spice, creating a depth that you just won’t find in a jar. The potatoes add a lovely heartiness, and the lamb becomes incredibly tender as it simmers. It’s a classic Indian dish, made with love and a whole lot of flavour. Plus, it’s surprisingly adaptable – I’ll share some fun variations later!

Ingredients

Here’s what you’ll need to create this delicious Lamb Curry:

• 500 grams lamb, cut into 1-inch pieces
• 80 ml vegetable oil
• 1 large onion, sliced
• 2 cinnamon sticks (3cm pieces)
• 1 star anise
• 1 black cardamom
• 2 bay leaves
• 1 sprig curry leaves
• 2 tsp ginger/garlic paste
• 2 tbsp masala (I like a good Madras masala!)
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 0.5 tsp ground fennel seeds
• 2 roma tomatoes, grated
• 2 medium potatoes, cubed
• 1 cup water

Ingredient Notes

Let’s talk spices! They’re the heart and soul of any Indian curry.

• Black Cardamom: Don’t skip this! It adds a smoky depth that’s amazing. It’s a little different than green cardamom, so make sure you’re using the right one.
• Star Anise: This adds a subtle licorice flavour that’s so warming and inviting.
• Ground Fennel Seeds: This is a little secret ingredient my grandmother always used. It adds a lovely sweetness and balances the spices beautifully. Some regions use more fennel, others less – feel free to adjust to your taste!
• Lamb: Shoulder or leg of lamb work best. They have enough fat to keep the curry rich and flavourful.
• Tomatoes: Roma tomatoes are great because they aren’t too watery.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon, cardamom, star anise, and bay leaf. Fry for a minute or two, until they become fragrant – you’ll know it when you smell it!
2. Add the sliced onions and curry leaves. Cook, stirring occasionally, until the onions are translucent and golden brown. This takes about 8-10 minutes, so be patient!
3. Stir in the ginger-garlic paste and sauté for another minute, until fragrant. Don’t let it burn!
4. Now for the spice magic! Mix in the masala, turmeric, garam masala, and ground fennel. Cook for about a minute, stirring constantly, until the spices form a thick paste. This is where the aroma really starts to build.
5. Add the lamb pieces and cook uncovered for about 5 minutes, stirring occasionally, to let the flavours infuse. You want to brown the lamb slightly.
6. Add the grated tomatoes and salt. Give it a good stir, then cover the pot and simmer until the sauce thickens. This usually takes about 10-15 minutes.
7. Mix in the cubed potatoes and cook for another 5 minutes, stirring occasionally.
8. Pour in the water, bring to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender and the gravy reaches your desired consistency. This could take anywhere from 20-30 minutes, depending on the size of your potato cubes.
9. Finally, garnish with fresh coriander before serving. Doesn’t it look beautiful?

Expert Tips

• Low and Slow: Simmering is key! Don’t rush the process. The longer it simmers, the more tender the lamb will become and the more the flavours will meld.
• Don’t Be Afraid to Adjust: Taste as you go and adjust the spices to your liking.
• Browning the Lamb: Getting a good sear on the lamb adds so much flavour. Don’t overcrowd the pot – work in batches if necessary.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the lamb for jackfruit or mushrooms for a delicious vegan curry.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your masala blend to be sure.
• Spice Level Adjustments: Add a chopped green chilli or a pinch of cayenne pepper for extra heat. My friend loves to add a spoonful of chilli powder!
• Festival Adaptations: This curry is perfect for special occasions like Eid or Diwali. You can add a touch of cream or yogurt for extra richness.

Serving Suggestions

This Lamb Curry is amazing served with:

• Steaming hot basmati rice (my personal favourite!)
• Warm naan bread for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a fresh contrast.

Storage Instructions

Leftovers? Yes, please! Store the Lamb Curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop further. You can also freeze it for up to 2 months.

FAQs

1. What cut of lamb is best for curry?

Lamb shoulder or leg are ideal. They have enough fat to stay tender during the long simmering process.

2. Can I make this curry ahead of time?

Absolutely! In fact, it’s even better the next day. Make it a day ahead and store it in the fridge.

3. How can I adjust the spice level of this lamb curry?

Add a chopped green chilli or a pinch of cayenne pepper for more heat. Reduce the amount of masala for a milder flavour.

4. What is the best way to serve this lamb curry for a special occasion?

Serve it with a side of saffron rice and a garnish of fresh coriander and chopped nuts. A beautiful presentation makes it even more special!

5. Can I use a different type of potato in this recipe?

Yes, red potatoes or Yukon gold potatoes work well too. Just make sure they hold their shape during simmering.

6. What rice varieties pair best with this lamb curry?

Basmati rice is the classic choice, but jasmine rice or even brown rice would also be delicious.