North Indian Lamb Curry

At the Bidwell Farmer’s Market last weekend, I picked up some organic grass fed lamb. I planned to use it in an Indian dish of some sort and wound up finding a recipe for a North Indian Lamb Curry in the cookbook, “Indian Food Made Easy,” by Anjum Anand. I’ve made many curries, but never one featuring lamb. In the past, I’ve marinated lamb in yogurt sauces and/or prepared it tandoori style.


If you don’t cook Indian often, I should mention that this a fairly easy and straightforward recipe, but you’ll need a variety of spices if you don’t keep them on hand normally. It doesn’t require any significant prep work, marinating, etc. The slow cooking of the lamb yields great results. Your work in the pan on the front end will pay off in a tender, flavorful meat and sauce.

Here’s the recipe as I made it:

North Indian Lamb Curry

3 in. fresh ginger
10 large garlic cloves, peeled
3 tbsp. vegetable oil
2 each black and green cardamom pods
1 bay leaf
1 large onion, peeled and minced
1 3/4 lb. lamb, bone in, cut into small cubes
1/2 tsp. turmeric
1 tbsp. ground coriander
1 tsp. garam masala
salt, to taste
4 medium tomatoes, pureed
2 c. water
1 handful of fresh cilantro leaves and stalks, chopped
Optional: 1-2 green chiles, whole

  1. Make a paste of the ginger and garlic, adding a little water to help if you are using a blender. (I used a Microplane® zester and grater, a wonderful kitchen tool, which worked well in producing a paste.)
  2. Heat the oil in a large saute or fry pan. Add the cardamom pods and bay leaf, stirring for under 1 min., then add the onion and fry for about 8 mins., until golden brown.
  3. Add the lamb and stir fry for 2-3 mins. Add the ginger and garlic paste, then the spices, salt and chiles (if using). Cook, stirring, for several mins., or until the pan is dry.
  4. Add the tomatoes, bring to a boil, and simmer until the masala has cooked through, around 10-15 mins. The oil will come out of the masala.
  5. Add the water, bring to a boil, then lower the heat and cover, cooking for 35-45 mins., until lamb is tender. Stir occasionally, and make sure there is always some water in the pan. When cooked, stir in the cilantro and turn off the heat.

Serve with basmati rice and naan. Enjoy!





About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

26. October 2010 by Nina
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