Slow Cooked Lamb Curry (Printable)

Tender lamb slowly cooked with spices, tomatoes, and coconut milk for a deeply flavorful main course.

# What You'll Need:

→ Lamb

01 - 2.6 pounds boneless lamb shoulder, cut into 1.5-inch cubes
02 - 1 tablespoon plain yogurt

→ Marinade & Spices

03 - 2 tablespoons vegetable oil
04 - 2 large onions, finely sliced
05 - 5 garlic cloves, minced
06 - 2-inch piece fresh ginger, grated
07 - 2 tablespoons curry powder
08 - 1 tablespoon ground coriander
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon chili powder, adjust to taste
12 - 1/2 teaspoon ground cinnamon
13 - 2 bay leaves
14 - 6 whole cardamom pods, lightly crushed

→ Sauce

15 - 14 ounces canned chopped tomatoes
16 - 14 fluid ounces coconut milk
17 - 1 cup water or low-sodium lamb or chicken stock
18 - 1 teaspoon salt, adjust to taste
19 - Freshly ground black pepper, to taste

→ To Finish

20 - 1 tablespoon garam masala
21 - 1/2 cup fresh cilantro, chopped
22 - Juice of 1/2 lemon

# How To Make It:

01 - Combine lamb cubes with yogurt and a pinch of salt in a large bowl. Mix thoroughly and set aside to marinate while preparing other ingredients.
02 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sauté for about 10 minutes until golden brown.
03 - Add minced garlic and grated ginger to the pot and cook for 2 minutes until fragrant.
04 - Stir in curry powder, ground coriander, cumin, turmeric, chili powder, cinnamon, bay leaves, and lightly crushed cardamom pods. Cook, stirring constantly, for 1 minute to release flavors.
05 - Add marinated lamb to the pot and sear for 5 to 7 minutes until browned on all sides.
06 - Pour in chopped tomatoes, coconut milk, and water or stock. Season with salt and freshly ground black pepper. Stir well, scraping browned bits from the bottom.
07 - Bring mixture to a gentle simmer. Cover and cook on low heat for 3 hours, stirring occasionally, until lamb is tender and sauce has thickened.
08 - Remove lid and stir in garam masala. Simmer uncovered for an additional 15 to 20 minutes to deepen flavor and thicken sauce if desired.
09 - Taste and modify salt, pepper, or spice levels as needed. Remove bay leaves and cardamom pods.
10 - Stir in chopped cilantro and lemon juice just before serving.

# Tips from dashanddishes:

01 -
  • The lamb becomes so incredibly tender it practically melts on your tongue after three hours of gentle simmering
  • The blend of spices creates a flavor so rich and layered that it tastes like you've been cooking it for days
  • It's naturally gluten-free and makes enough to feed a crowd or provide several nights of leftovers that taste even better the next day
02 -
  • Don't rush the onions. That 10 minutes of browning is what separates a good curry from a transcendent one. Rushed caramelization means a flat, thin sauce
  • The one-minute spice toast is non-negotiable. It wakes up the spices and releases their oils, making them actually taste like something instead of just adding color
  • Taste at the end and adjust. Curry is forgiving. Too spicy? Add more coconut milk. Too mild? Add more garam masala and taste again. This is your dish to make your own
03 -
  • Use a Dutch oven if you have one. The heavy bottom distributes heat evenly, and the wide surface helps the sauce reduce properly during that final uncovered simmer
  • If you can't find coconut milk but want a lighter version, you can use full-fat Greek yogurt stirred in at the very end, but don't let it boil or it will curdle. Add it gently while stirring constantly
  • For a spicier curry that still has depth, add a diced green chili with the onions or stir in a tiny bit of cayenne pepper at the very end, tasting as you go

Return