Lamb Curry
Slow-cooked lamb in a deeply spiced onion gravy.
Ingredients
- 800 g Lamb shoulder
- 3 Onion
- 2 Tomato
- 1 Ginger
- 6 cloves Garlic
- 100 g Yogurt
- 1 tbsp Garam masala
- 1 tsp Red chili powder
- ½ tsp Ground turmeric
- 4 tbsp Ghee
- 1 tsp Salt
- 240 g Basmati rice
Method
- Rinse the basmati rice until the water runs clear, then cook it in twice its volume of water, covered, until tender and the water is absorbed, about 15 minutes.
- Slice the onions thin. Grate the ginger, garlic, and tomato (a box grater over a bowl works well).
- Fry the sliced onions in the ghee over medium heat until deep brown, then stir in the ginger-garlic, tomato, chili powder, and turmeric and cook to a thick masala.
- While the onions fry, cube the lamb shoulder into roughly 1-inch pieces.
- Add the lamb to the masala and brown it on all sides over medium-high heat until sealed and coated.
- Lower the heat and whisk in the yoghurt off the boil so it does not split.
- Add water to cover, then cover and braise gently until the lamb is fork-tender.
- Stir in the garam masala off the heat.
- Serve with rice or naan.
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About Lamb Curry
Lamb curry is a cornerstone of home cooking across the Indian subcontinent, where cuts like lamb shoulder are braised slowly in a spiced onion-based gravy until the meat gives way. This is not a quick curry — the depth comes from time. Onions are fried down to a deep brown to build a sweet, savory foundation, then ginger, garlic, tomato, and ground spices are cooked into a thick masala before the lamb ever joins. The flavor that results is warm and layered: earthy turmeric, the fragrant blend of garam masala, and a gentle heat from red chili, all carried on a rich, oniony base.
The technique worth paying attention to here is the yogurt. It's whisked in off the boil, which prevents it from splitting and instead lends a subtle tang and body to the gravy. From there the lamb braises gently under a cover until it's fork-tender and the shoulder's collagen has melted into the sauce. Naturally low in carbs, it's a dish built for a slow weekend rather than a rushed weeknight, and it rewards patience with a gravy that tastes cooked-down and complete. Serve it with rice, naan, or roti to soak up every bit of the sauce.
Lamb Curry: frequently asked questions
How many calories are in Lamb Curry?
A serving has about 1002 calories — 41g protein, 64.3g carbs, 63.4g fat, 4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 41g of protein, roughly 16% of its calories.
Is Lamb Curry gluten-free?
Based on its ingredients, Lamb Curry has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Lamb Curry dairy-free?
Not as written — it uses Yogurt, Ghee. Swapping those for a plant-based alternative makes it dairy-free.
How long does Lamb Curry take to make?
About 90 minutes start to finish, but only around 37 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Lamb Curry make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.