lamb curry

Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won&#x27;t need to take a trip to an Indian store to get them - they&#x27;re even sold at my local grocery store!

Rogan Josh (Indian Lamb Curry)

ghee (, substitute butter (Note 1))

cinnamon

green cardamom pods (, lightly bruised)

cloves

onion (, finely chopped)

garlic (, finely minced)

tbsp ginger (, finely grated)

tbsp tomato passata ((US: tomato puree/sauce, Note 4))

salt

lamb

chicken

tbsp paprika (, normal

tsp chilli powder ((or to taste, Note 2))

tsp coriander

tsp cumin

turmeric powder

tsp nutmeg

tsp garam marsala ((Note 3))

fennel powder

tsp extra garam masala ((Note 3))

plain yoghurt ((Greek yogurt fine))

coriander leaves, finely shredded ginger, yogurt

Basmati rice

Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.

Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.

Add the garlic and ginger, cook for another minute.

Stir in the Spices, cook for 30 seconds.

Mix in the tomato puree and salt, then add stock and mix.

Add lamb, stir, bring to simmer.

Place lid on and adjust heat to low or medium low so it's simmering gently.

Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.

Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.

Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.

Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 6) and Easy naan - No Yeast Flatbread

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Masala Meatball Curry

garlic

red chilli, deseeded

white bread

pack mintleaves, reserving some to serve

lamb mince

egg, lightly beaten

vegetable oil

onion,

tbsp masala curry paste

can chopped tomato

lamb stock

baby spinachleaves

basmati riceand cucumber & mint raita, to serve (optional)

Masala meatball curry

Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.

Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.

Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.

Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

This lamb korma made with cashew nuts and aromatic spices is a delicious dinner recipe. The entire family is going to love this, guaranteed!

Lamb Korma

1.5 kg (3lbs) boneless lamb stew meat (cubed)

yogurt

tbsp Garam Masala

paprika

cardamom

½ tsp pepper

tsp ginger (crushed)

cashew nuts (soaked in 2 cups boiling water)

tbsp ghee/butter

onions (finely chopped)

½ tsp ground cardamom

turmeric

stock/water

Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.

To make the curry, soak the cashews in boiling water for 10 minutes then blend until smooth.

In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.

Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.

Season with salt, pepper and a squeeze of lemon then serve with your choice of side dishes.

In this easy Instant Pot recipe for Creamy Lamb Korma, an Indian restaurant delicacy, cubed lamb meat is cooked in a creamy coconut sauce, seasoned with toasted spices and pressure cooked to a melt-in-the-mouth perfection.

Creamy Lamb Korma In Instant Pot Pressure Cooker

lb. lamb leg steak

olive oil

onion (finely chopped (about 1 cup))

ginger (minced or grated (1 inch ginger))

garlic (minced (5-6 cloves

tomato paste

coconut milk (or plain yogurt)

water (added in two steps)

salt (adjust

garam masala (adjust

cayenne pepper ((skip

cardamom powder (fresh is ideal (2-3 green pods))

cilantro (chopped for garnish)

lime juice

Creamy Lamb Korma in Instant Pot Pressure Cooker

Saute Aromatics

Turn on Instant Pot in SAUTE mode. Wait 30 seconds. Add oil, chopped onions and ginger-garlic paste and saute for 3 minutes, until the onions become tender.  Add a pinch of salt at this stage to speed up the sweating of the onions. 

Add Tomato Pasta and Spices

Add tomato paste with 1/4 cup of water. This deglazes the pot as well as helps blend the tomato paste. Add all spices and stir well.

Add coconut milk, lamb and water

Add coconut milk, remaining water and lamb cubes. Stir well.

Pressure cook

Lock the lid in place and set Manual or Pressure Cook for 20 minutes on sealing mode. Let the pressure release naturally for 10 minutes at least, and then follow the quick release instructions. If not in a rush, let it release naturally. 

Finish and Garnish

Add chopped cilantro and ground cardamom. (Pic 6) You can add a few drops of fresh lime juice before serving, but this is totally an optional step.

For stove-top recipe, details and tips, visit: https://spicecravings.com/lamb-korma-instant-pot-pressure-cooker

Lamb Korma is an Indian Mughlai dish where Lamb stew meat is braised in a cream based sauce and bold Indian spices and simmered for hours to reach the perfect tenderness and flavor. 

The word Korma or Kurma draws it's origin from the Persian word Kormah, which literally means "braise". I make this Korma with coconut milk, in my electric pressure cooker, Instant Pot. The result is to die for and you'll never guess how easy this was!

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Lamb Korma -  Instant Pot / Pressure Cooker

A delicious, quick and easy Indian lamb curry recipe. Made with simple ingredients that together pack a lot of flavor.

Indian Lamb Curry with Chickpeas, Tomatoes & Peas

chilli powder

cumin

garam masala

sea salt

mascabado cane sugar ((or coconut palm sugar))

yellow onions, (finely chopped)

garlic cloves, (minced)

ginger

vine-ripened tomatoes, (chopped (about 450 g))

water

x 400 g can

peas,

coriander leaves

basmati rice, potatoes, naan bread

In a small bowl, mix together the spices and set aside.

In a large deep-sided non-stick skillet (or wok), heat the oil over medium to medium-high heat and cook the onion, garlic and ginger for 5-7 minutes, until the onions are soft and translucent.

Add the lamb pieces and saute for 5 more minutes, stirring often, until lamb is coloured on all sides. Add the chopped tomatoes, tomato paste, spice mix, water and chickpeas. Stir to combine.

Bring to a light simmer, then reduce the heat to low, cover with a lid and cook gently for 35-40 minutes, stirring occasionally.

Stir in peas and heat through. Remove from heat, check seasoning and add more salt if desired. Stir in the cilantro or serve on the side as garnish.

Enjoy this dish on it own or feel free to serve with steamed rice, potatoes or Indian flatbread.

This is a house indian restaurant lamb curry recipe. It's medium hot and flavourful. It's also a great starting point if you want to start experimenting with Indian restaurant curry.&nbsp;

indian restaurant lamb curry

tsp indian restaurant spice mix

tsp kasoor methi

tsp tandoori masala

tsp kosher salt

black pepper

Tbsp oil

2 inch piece of cassia bark or cinnamon stick

black cardamom pod (or 2-3 green cardamom pods)

bay leaf

Tbsp onions or shallots (minced)

Tbsp garlic ginger paste

tomato paste (with enough water to dilute to the consistency of pasatta)

Tbsp cilantro leaves and stems (finely chopped)

curry base

10-12 oz pre-cooked lamb

tsp sugar

cherry tomatoes (halved)

Make the spice mix.

Dilute the tomato paste with enough water to get to the consistency of passata.

Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil.

When the oil starts to shimmer add the cinnamon stick, bay leaf and cardamom pods. Toss the whole spices around the pan for about 15 seconds until bubbles start to form around them. They may crackle a bit.

Add the onions or shallots and chopped cilantro and stir constantly until the edges of the onions start to brown. This takes about a minute.

Next comes the garlic ginger paste. Add it into the pan and cook it, stirring constantly, until it stops sputtering.

Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.

Turn the heat up to medium high. This is important. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here. Sticking is OK. Burning is bad. Just scrape anything that forms back into the curry. If it really burns, chuck it and start again...

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.

Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low and add the pre-cooked lamb, beef or chicken.

Mix in the sugar.

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water. Add the cherry tomatoes and cook until they are heated through.

Garnish with a bit of chopped fresh cilantro and serve.

Making your own curry paste for this lamb rogan josh recipe is the healthier way to go and it's actually really easy. Here is a fresh, flavourful curry that’s low on calories and easy to put together.
 
This lamb curry sauce provides 280kcals, 13g fat (5.5g saturated fat), 33g protein, 2g fibre, 6g carbs (of which 5g sugar) and 0.6g salt per portion.

Lamb rogan josh

fresh coriander, stalks and leaves separated

red chilli,

coriander

tsp cumin seeds,

tsp black peppercorns,

tsp garam masala

tomato purée

tbsp groundnut oil

cardamom pods,

bay leaves

onion, roughly chopped

garlic cloves,

root

100 grams/3½oz fat-free natural yoghurt

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day

Home-style lamb curry

onions, quartered

tbsp rapeseed oil

tbsp coriander

tsp turmeric

fennel seeds

leg of lamb, diced

can chopped tomatoes

red chilli

coriander, stalks finely chopped, leaves roughly chopped

basmati rice and mango chutney

Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> with 300ml water. Blitz to a smooth purée.

Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.

Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.

Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.

Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.

Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.

Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

This Indian lamb curry recipe is as simple as putting everything in the slow-cooker and forgetting all about it. The meat is cooked along with the wonderful aromatics of curry powder and coconut milk until it&#039;s fork-tender.

Slow-cooker Lamb Curry

Lamb

Cooking oil

Top 32 lamb curry recipes from across the web

The most viewed lamb curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rogan Josh (Indian Lamb Curry)

Masala Meatball Curry

Lamb Korma

Creamy Lamb Korma In Instant Pot Pr...

Indian Lamb Curry with Chickpeas, T...

indian restaurant lamb curry

Lamb rogan josh

Home-style lamb curry

Slow-cooker Lamb Curry

Slow-cooker Lamb Curry

Slow-cooker Lamb Curry

Slow-cooker Lamb Curry

Delicious Lamb Curry

Spicy lamb rendang

Lamb Balti

Lamb rogan curry

Lamb Bhuna Recipe

Lamb and lentil curry

Lamb bhuna

Keema with peas

Lamb curry with khooba roti

Healthier lamb bhuna

Lamb madras with bombay potatoes

Pressure cooker lamb karahi with ne...

Slow cooker lamb rogan josh

Indian Lamb Curry Recipe

Butter Lamb Curry

Lamb keema curry

Lamb korma curry

Lamb kofta curry

Lamb vindaloo

Home-style lamb curry

Top 32 lamb curry recipes from across the web

The most viewed lamb curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rogan Josh (Indian Lamb Curry)

Masala Meatball Curry

Lamb Korma

Creamy Lamb Korma In Instant Pot Pr...

Indian Lamb Curry with Chickpeas, T...

indian restaurant lamb curry

Lamb rogan josh

Home-style lamb curry

Slow-cooker Lamb Curry

Slow-cooker Lamb Curry

Slow-cooker Lamb Curry

Slow-cooker Lamb Curry

Delicious Lamb Curry

Spicy lamb rendang

Lamb Balti

Lamb rogan curry

Lamb Bhuna Recipe

Lamb and lentil curry

Lamb bhuna

Keema with peas

Lamb curry with khooba roti

Healthier lamb bhuna

Lamb madras with bombay potatoes

Pressure cooker lamb karahi with ne...

Slow cooker lamb rogan josh

Indian Lamb Curry Recipe

Butter Lamb Curry

Lamb keema curry

Lamb korma curry

Lamb kofta curry

Lamb vindaloo

Home-style lamb curry

The most viewed lamb curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine