Easy Indian Curried Lamb Recipe - Allrecipes.com
Easy Indian Curried Lamb Recipe

Easy Indian Curried Lamb

Recipe by  

"Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2013

Very easy to make and not too time consuming, which is nice. The flavour was pretty nice. I added some potato chunks and it worked well - just a couple of potatoes cut up into small cubes. Ate it with basmati rice and naan bread. Yum!

Most Helpful Critical Review
Jun 03, 2014

Sadly I didn't enjoy it, the spices were overpowering

Sep 12, 2014

You can also add half a package of frozen spinach or 4 cups of fresh chopped spinach for an added twist! Reply to comment above - sorry you found the recipe too hot but the recipe only calls for 1 tsp of chilli powder/cayenne.

Dec 27, 2012

Easy, Excellent flavor, this was cooked stovetop, meat was tender and taste was very authentic.

Feb 24, 2014

I give this recipe only 4 stars because it is EXTREMELY spicy. I cut the Cayenne pepper back to 1.5 tsp. and added some plain yogurt at the end and it was still VERY spicy. I realize heat is a personal preference, but this just seemed a bit much. It was also quite thick - I ended up adding water to thin out the sauce so I could simmer without scorching it. Aside from that this was super! My husband declared it "really, REALLY yummy." When we make it again, we will probably cut the cayenne back to 1 tsp. We found that roasted vegetables (carrots, broccoli, onions and potatoes seasoned with olive oil, salt, pepper, cumin and just a touch of cayenne) went with this very well.

Nov 09, 2014

I cut the lamb into small chunks to increase flavor and cook faster. I mixed the lamb with spices and ginger, garlic, basil, dill pastes and refrigerated it for an hour. I made this with two onions and spinach to have the lamb be subtle, and the dish not overly meaty. Came out delicious! Lamb curry is one of my favorite dishes to order in Indian restaurants and now I can make it myself! It was one of the best dishes I've ever made.

Feb 15, 2015

Wonderful recipe and so fast and easy to make! Made according to directions, would only change the amount of salt: 2 teaspoons is way too much. Would cut to 1 tsp or less. As to the spiciness - it is a spicy recipe! The chili powder can be cut down for less spice

Jul 07, 2014

Great recipe! The lamb was VERY tender and the spices were a perfect blend. I used Aleppo chili pepper (actually I had my wife add the chili pepper--according to her I make everything too HOT--she used two large pinches and the heat was spot on.) I added chopped cabbage leaves from the garden (but would use kale, spinach, or some such green). I did add about 1/4-1/2 cup of water after adding the leaves and then let it all simmer for about an hour. The last 5-10 minutes the lid was off to allow it to thicken slightly. This would be great served over rice, but because we're both doing the Whole30, no rice for us!


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 1305 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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