Indian Style Lamb Curry Recipe

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Servings: 12


Cost per serving $2.84 view details
  • 4-5 lbs lamb cut into 1" square cubes
  • 6 tbsp oil
  • 1 med onion minced coarsely
  • 1 whole bulb garlic (approx 15 cloves) chopped
  • 3 tsp salt (more if you like, but start with this)
  • 3 tsp tumeric pwdr (yellow curry pwdr)
  • 6 tsp Masala pwdr (allspice)
  • 1 bunch cilantro
  • fresh chilies (start with little bit, add in to desired heat)
  • 3 med potatoes, peeled and quartered
  • the leaves from 1 stem of curry leaves (optional)
  • 4 c. water


  1. You may have to find an East Indian store and show them this recipe for them to know what you need.
  2. In a large cooking pot on medium/high heat, add in the oil, and heat till oil is warm, add in onions, and fry till light brown.
  3. Stir in tumeric pwdr, and 30 secs later add in the garlic and chilies. Mix for about 1 minutes, add in the curry leaves (make sure no stems), and stir in the lamb.
  4. Add in the Masala pwdr and salt and mix. Cook covered for about 5 mins.
  5. Add in the water, then cover and cook for 20 min. Add in the potatoes, and cook another 20 min covered.
  6. Check to see if meat is cooked, potatoes are softened, and taste for salt, and chilies, and sauce has thickened.
  7. If needed, cook longer till the desired result.
  8. Garnish with cilantro, serve over rice (basmati is best) and which's it.
  9. This is the basic recipe, and measurements are also approximate, if the sauce thickens too fast during cooking then add in water until the desired result.
  10. The sauce, when it's finished should be the same thickness as pancake batter, or possibly clam chowder.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 268g
Recipe makes 12 servings
Calories 411  
Calories from Fat 279 68%
Total Fat 31.03g 39%
Saturated Fat 10.97g 44%
Trans Fat 0.18g  
Cholesterol 90mg 30%
Sodium 664mg 28%
Potassium 513mg 15%
Total Carbs 8.37g 2%
Dietary Fiber 1.2g 4%
Sugars 0.82g 1%
Protein 23.67g 38%
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