Indian Lamb Curry

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Indian Lamb Curry made in an hour with and easy homemade curry spice mix and creamy tomato sauce, simmered on low heat until fall apart tender.

Indian Recipes have been a HUGE hit on the site including the fan favorites Slow Cooker Butter Chicken, Chicken BiryaniEasy Tandoori Chicken and Chicken Korma.

Indian Lamb Curry
Indian Lamb Curry

Anytime we order in Indian food we stick to our classic options like Chicken Tikka MasalaVegetable Biryani, naan, Saag Paneer and Indian Raita but when we go an Indian restaurant with a lunch buffet my husband makes a bee line for the lamb curry.

Lamb is an interesting protein here in the US. Outside the United States people enjoy lamb dishes far more often, but here it gets the reputation for being really gamey.

What is the gamey taste in meat?

For wild meat, like venison or lamb, you may notice a stronger meat taste. This is due to the difference in diet most wild animals have. Just as cows are fed a mostly corn diet, many wild animals eat different plants and foods which allow for the meat to have a much stronger flavor.

If you find you want the meat to be less flavorful, I recommend trimming as much of the fat as possible as most of the gamey flavor is concentrated in the fat.

Easy Lamb Curry from India

If you’d prefer to make your Indian lamb curry with coconut milk, you can swap out the greek yogurt at the end of the recipe for ½ cup of coconut milk. Then allow it to simmer for an additional five minutes so the sauce can thicken again as the coconut milk is runnier than the greek yogurt.

This Easy Lamb Curry isn’t going to take you all day to prepare or all day to find the ingredients. I avoid some of the more traditional hard to find ingredients like black cardamom or even cinnamon sticks because in testing I found we maintained great flavor with the easier swaps.

If you have these ingredients you’re welcome to use them:

  • swap ground cardamom for one black cardamom pod
  • swap cinnamon for one cinnamon stick

Just be sure you remove these ingredients before serving as they are not palatable to eat. I don’t worry too much about the cloves or the black peppercorns as they sort of melt away into the lamb curry during cooking.

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Indian Lamb Curry in the Slow Cooker

You can easily make this recipe in the slow cooker by adding all the ingredients except the greek yogurt into the slow cooker. Cook on low for 6 hours. Then add in the greek yogurt, stir and cook on high, for 30 more minutes before serving.

The house will smell delicious!

Easy Lamb Curry

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Indian Lamb Curry

4.97 from 32 votes
  • Yield: 6 servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Course: Main Dish
  • Cuisine: Indian
  • Author: Sabrina Snyder
Indian Lamb Curry made in an hour with and easy homemade curry spice mix and creamy tomato sauce, simmered on low heat until fall apart tender.


  • 1/4 cup vegetable oil
  • 2 bay leaves
  • 4 whole cloves
  • 10 black peppercorns
  • 2 yellow onions chopped
  • 2 pounds boneless lamb cut into 1 pieces
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon turmeric
  • 2 teaspoons coriander
  • 2 teaspoons garam masala
  • 2 cups water
  • 1/2 cup tomato puree
  • 1/2 cup greek yogurt
  • cilantro for garnish (optional)


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. To a large skillet or dutch oven add the oil on medium heat with the bay leaves, cloves, peppercorns and onions and cook, stirring, for 8-10 minutes.

  2. Add in the lamb, ginger, garlic, cardamom, cinnamon, salt, turmeric, coriander and garam masala cooking and stirring for an additional 8-10 minutes.

  3. Add in the water and tomato puree and let simmer on medium-low heat for 45 minutes, adding in the yogurt just before serving.

Nutrition Information

Yield: 6 servings, Amount per serving: 323 calories, Calories: 323g, Carbohydrates: 7g, Protein: 33g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 99mg, Sodium: 310mg, Potassium: 602mg, Fiber: 1g, Sugar: 3g, Vitamin A: 110g, Vitamin C: 5.6g, Calcium: 53g, Iron: 3.3g

All images and text © for Dinner, then Dessert.

Keywords: curry, Indian, Indian Food, Indian Lamb Curry, lamb

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  1. I really enjoyed this so much with lamb! I don’t have any left though, could I use the exact same method for but just with chicken

  2. Delicious, was not sure of it, but everyone grabbed seconds. Did not have Greek yogurt and used “lacto” instead but it came out PERFECT.

  3. This is really good! I was a little worried when it wasn’t very thick, after the medium-low 45 minute simmer. However, letting it go another half hour while making the rice, made it just fine. Also, we used coconut milk instead of greek yogurt, as it’s what we had. And I mistakenly grabbed tomato paste instead of puree, but again, still delicious. Thanks for a yummy recipe!

  4. Delicious and best of all it was husband and kids approved! Definitely adding this dish to my regular lunches! Thank you!

  5. This did not taste like an Indian curry to me. It was flavorful and tender but it is a lamb stew that covers up the wonderful flavor of lamb. It is missing acid and another flavor-perhaps peppers? It was tasty but not the Indian flavor I was looking for. If you added potatoes and carrots, it would be a really wonderful stew.

  6. This is an EXCELLENT recipe! The first time I used regular diced lamb and a block coconut cream from a brand I don’t usually buy. It was ok and worth making again, but tonight I tried with lean diced lamb and a good coconut cream and it was HEAVENLY!!! Just absolutely DELISH and I will definitely make again! Thanks for sharing and don’t hesitate to try this! My only major sub this time was mild curry powder for Garson masala and cumin for coriander just cuz it’s what I had handy. All the other spices I already had because I love to cook Indian food, so that was a bonus as well! Thanks again for this! Cheers!

  7. I have made this curry many times and shared the recipe with several friends. It is easy to follow, and if you can find the ingredients in the bulk section of your local store you can minimize the cost of the spices you may not use frequently. I have tried this with yogurt, coconut milk, or neither we love it either way.

  8. This recipe sounds very good, but for the life of me I can’t understand why you refer to lamb as a “wild animal”

  9. Absolutely amazing recipe! Although the spices are a little difficult to come by and also a little pricey. I did add a little curry powder, increased the garam masala by a teaspoon, and a little more salt. Made Bombay potatoes on the side! My kids who are picky, loved it. Great recipe, looking forward to making it again!!

  10. Sorry Sabrina this is not a curry, a curry without any chilli is not a curry its a soup. You have not recreated an authentic curry you have invented a lamb soup im afraid. Incorrect describing it as a curry, and if people like this then they are liking soup not curry. Anyone expecting an authentic curry will be disappointed with this recipe i think.

    1. Yes; I agree; it did not taste like curry at all, I was very disappointed. It is very tasty however.

    2. You could add your own pepper spice and then it would indeed be a curry. I usually make things without for my children but we add to our own dishes.
      I love this recipe!! Thanks for sharing! ?