Lamb Curry Recipe – Authentic Indian Lamb with Yogurt & Spices

Last Updated on 5 months ago by Neha Deshmukh

Lamb Curry Recipe – Authentic Indian Lamb With Yogurt & Spices

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. Today, I’m sharing my go-to Lamb Curry recipe – it’s a dish that’s been passed down through my family, tweaked and perfected over the years. It’s seriously tender, packed with aromatic spices, and just… well, it feels like home. I first made this for a big family gathering and it was a huge hit – I’ve been making it ever since!

Why You’ll Love This Recipe

This Lamb Curry isn’t just delicious, it’s also surprisingly achievable. The yogurt marinade tenderizes the lamb beautifully, and the spice blend is warm and inviting without being overly complicated. It’s a fantastic way to experience authentic Indian flavors in your own kitchen. Plus, the pressure cooker makes it quicker than you might think!

Ingredients

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

• 2 lbs lean boneless lamb, cut into 1-inch pieces (about 900g)
• ½ cup plain yogurt (120ml)
• 2 tbsp light cooking oil (30ml)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 5-6 fresh curry leaves
• 1 large onion, finely chopped
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 tbsp black pepper
• 1 tbsp coriander powder
• Salt to taste
• 1 cup water (240ml)
• Fresh coriander leaves and lemon wedges for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Fennel Seeds: Don’t skip these! They add a subtle sweetness and anise-like flavor that’s so characteristic of good Indian cooking. I always make sure to have them on hand.
• Yogurt: Full-fat yogurt is key for the marinade. It really helps tenderize the lamb and creates a lovely creamy texture. You can use Greek yogurt too, but you might need to add a splash of water to thin it out.
• Spice Blends: Spice blends can vary a lot regionally. Some families add a pinch of turmeric, others a dash of garam masala. Feel free to experiment! I’ve kept it fairly classic here, but don’t be afraid to make it your own.
• Lamb Cut: Shoulder or leg of lamb work best. You want a cut that benefits from slow cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the lamb. In a bowl, combine the lamb pieces with the yogurt. Make sure everything is well coated. Let it sit for at least 2 hours – or even overnight in the fridge for extra tenderness!
2. Next, heat the oil in a pressure cooker over medium heat. Add the cumin seeds, coriander seeds, and fennel seeds. Let them sizzle for a few seconds until they become fragrant – this is where the magic starts! Add the curry leaves and sauté until crisp.
3. Now, add the chopped onions, ginger, and garlic to the pressure cooker. Cook until the onions are golden brown and softened. Stir in the black pepper, coriander powder, and salt.
4. Add the marinated lamb and the remaining marinade to the pressure cooker. Pour in 1 cup of water, give everything a good stir, and close the lid.
5. Pressure cook for 30 minutes. Once the cooking time is up, let the pressure release naturally. This is important – don’t force it!
6. Finally, open the lid, stir the curry, and garnish with fresh coriander leaves and lemon wedges. Serve warm!

Expert Tips

• Browning the Onions: Don’t rush this step! Properly browned onions are the foundation of a flavorful curry.
• Natural Pressure Release: Seriously, be patient with the pressure release. It makes a huge difference in the tenderness of the lamb.
• Taste as You Go: Adjust the salt and spices to your liking. Everyone’s palate is different!

Variations

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

• Slow Cooker Adaptation: This recipe works beautifully in a slow cooker! Sauté the onions and spices as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Spice Level Adjustments:
  • Mild: Reduce the black pepper to ½ tsp.
  • Medium: Keep the recipe as is.
  • Hot: Add 1-2 green chilies, finely chopped, along with the ginger and garlic.
• Regional Variations:
  • South Indian: Add a pinch of turmeric and a tablespoon of coconut milk for a richer flavor.
  • North Indian: Add a teaspoon of garam masala after pressure cooking for a more complex aroma. My friend’s family always adds a touch of kasuri methi (dried fenugreek leaves) – it’s amazing!

Serving Suggestions

This Lamb Curry is fantastic with:

• Steamed basmati rice (my personal favorite!)
• Warm naan bread for soaking up all that delicious sauce
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

1. What cut of lamb is best for curry? Shoulder or leg of lamb are ideal, as they become incredibly tender with slow cooking.
2. Can I marinate the lamb overnight for a more tender result? Absolutely! Overnight marination is even better.
3. What is the best rice to serve with lamb curry? Basmati rice is the classic choice – its fluffy texture and delicate aroma complement the curry perfectly.
4. Can I make this curry without a pressure cooker? Yes, you can! Use a heavy-bottomed pot and simmer for 2-2.5 hours, or until the lamb is tender.
5. How can I adjust the spice level of this curry? Reduce or increase the amount of black pepper, or add green chilies for extra heat.
6. What is the role of yogurt in this lamb curry? Yogurt tenderizes the lamb, adds a creamy texture, and balances the spices.

Enjoy! I hope you love this Lamb Curry as much as my family does. Let me know in the comments if you try it, and how it turns out!