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 CurryIndian 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 1/2 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

  • Yield: 6 servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Course: Main Dish
  • Cuisine: Indian
  • Author: Sabrina
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: 2.2g, Vitamin C: 6.8g, Calcium: 5.3g, Iron: 18.1g

All images and text © for Dinner, then Dessert.

Keywords: curry, Indian, Indian Food, lamb
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  1. Curry is one of my favorite things! I’ve never made my own curry spice, or lamb of any kind, so I definitely need to try this – looks amazing!

  2. If you buy lamb from a small farmer that raises heritage breeds finished on grass you will experience a lamb that tastes delicious. It will not have an off taste and the fat is divine.

  3. I would love to try this. I LOVE lamb!
    I do some questions though, for step 3, would it help if I put a top over the skillet while it is cooking? and can I use a pot instead of a skillet?
    Thank you!

  4. Above the words “post comment” are stars which caused my first
    comment to vanish. No idea if the comment was inadvertently sent.
    Anyway, we loved the curry and the leftovers the next day. Very tasty and gratefully not spicy enough to obscure the lamb.
    Many thanks!

  5. This was really fantastic and flavorful! All the spices came together nicely. Did not add yogurt but served it with homemade Raita. Will absolutely make this again!

  6. I made this (1/2) recipe. It didn’t look anything like the pictures. I had to add quite a bit more curry powder to get the color and flavor right, which by that time I had put all of the other ingredients away so I just used some “madras curry” which I had on the shelf. It was good, but the amount of curry specified is way too little.

  7. Terrible. I BOILED the mixture for over twenty minutes as it got close to being “ready” and it never thickened. All the flavor fell off the lamb. Would never make again, nor recommend.

    1. I’m so sorry it didn’t live up to your expectation but my recipe doesn’t state to boil it so I’m not sure why you decided to do that. If you decide to try again, you’ll want to let it simmer on medium low heat for 45 minutes at the end. That helps to thicken the sauce.