The Best Indian Lamb Curry

December 22, 2014
0 Ratings
Author Notes

My grandma's classic Indian lamb curry; This curry is spicy + flavorful + tangy. It's my perfect Indian comfort food + my favorite thing to eat. It does require a bit of prep and ingredients, but it's totally worth it. Every time I eat this dish, it reminds me of my family. I get a rush of nostalgia thinking about the time spent with my grandma, who lives far away in India while I am in the US. She is truly a phenomenal cook that puts love into every one of her recipes, and it is seen very clearly through this dish.

My family is from a group in India called "CKP"s - essentially, we love lamb, fish. This is my grandma's authentic Maharashtrian lamb curry recipe! —Karishma

  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 4-6
  • For the lamb marinade:
  • 1/2 onion, roughly chopped
  • 6 cloves garlic
  • 1" ginger
  • 1/3 cup cilantro leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon chili powder*
  • 1/2 teaspoon asafoetida (optional)
  • 3/4 teaspoon garam masala
  • 1/2 tablespoon salt
  • Juice of 1/2 a lime
  • 1.5 pounds lamb leg, center slice cut into 1.5" inch chunks
  • For the lamb curry:
  • 1 tablespoon neutral oil
  • 1.5 pounds lamb leg center slice, cut into 1.5 inch pieces
  • 1 stick of cinnamon
  • 1 medium onion, grated for pulp + 1/2 medium onion thinly sliced for frying
  • 3 medium tomatoes grated for pulp
  • 2 cloves garlic, minced
  • 1/2 cup boiling water
  • Salt, for seasoning
  • 1/2 russet potato, chopped into 1 inch cubes
  • 1/4 cup roughly chopped cilantro
  • Lime wedges, yogurt, naan/roti, and rice for serving
In This Recipe
  1. For the lamb marinade:
  2. The marinade is made up of spices, oil and lime, and a ginger garlic paste. To prepare the ginger garlic paste, in a food processor or small blender, blend/pulse the onion, garlic, ginger, and cilantro leaves until completely pureed and a thick paste forms (This can be kept in the fridge about 3 weeks).
  3. Marinate the lamb in ginger garlic paste and the other marinade ingredients for a minimum of 1 hour, preferably overnight.
  4. *Note: Chili powder in India is MUCH spicier than chili powder in the U.S. so judge this on taste (before adding the lamb in, obviously). 1 tsp hot chili powder is likely 2-3tsps for most chili powders in the U.S.
  1. For the lamb curry:
  2. In a large pot, add the oil and a stick of cinnamon over medium heat about 1 minute.
  3. Add the thinly sliced onion and fry for 10 minutes until cooked through and slightly browned.
  4. Add the pulp (remaining onion and tomatoes) to the pan and simmer for 20 minutes, covered. Season with salt.
  5. Add the marinated lamb and cook uncovered for 30 minutes at a simmer for 30 minutes.
  6. Add the boiling water to the pan, cover, and cook at a simmer until the lamb is just about tender — about 20 minutes.
  7. Add the potatoes and cook for another 10-15 minutes max until the potatoes are cooked through -- you want to watch this carefully so they don't get mushy!
  8. Season again with salt and garnish with cilantro. Serve with lime wedges, yogurt, naan/bread, and rice. Enjoy!

See what other Food52ers are saying.

  • Melissa
  • Karishma
  • paula

6 Reviews

Melissa January 3, 2015
Where is the lamb? What kind and how much is needed?
Author Comment
Karishma January 3, 2015
Hi Melissa, so sorry I totally forgot to put it in! It is 1.5 lb lamb leg center slice
Melissa January 3, 2015
Thanks! I can't wait to make it. The dish looks absolutely wonderful.
Author Comment
Karishma January 3, 2015
Thank you! Let me know how it goes :) + if you have any more questions!!
paula February 7, 2019
Should the lamb be cut into bite sized pieces or one big boneless piece?
paula February 7, 2019
What size chunks should the lamb be cut into?