Curried Lamb

Curried Lamb

Galley Wench 8

"Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas."


2 h 5 m servings 337 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
  2. Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
  3. Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
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  1. 21 Ratings


I thought this was a pretty good recipe. It tasted GREAT -- only thing is my hubby had really bad heartburn afterwards. He doesn't usually react this strongly to restaurant indian food, so thi...

Delicious! Using the dried spices makes it so flavorful. I have also used small chops instead of cubed meat. I am sending it to a friend who is living on a sailboat off the coast of New Zeala...

I've eaten quite a bit of Indian food and this really didn't taste that authentic. The beef stock confused the flavours. I would use water the next time. It has a bit of Indian character beca...

This was really good. The spice mixture was excellent and the lamb was cooked perfectly, but I made a few modifications. First, I doubled the cayenne pepper amount based on previous reviewers' ...

Delicious! My family of 4 loved it. Next time, I will double the recipe to have left over because it was devoured.

Im not sure about those who reviewed the recipe saying it was mild, because my mouth was on fire after eating this, and I loved every minute of it! I lightly floured and seasoned the meat before...

This turned out quite good. I added additional cayenne and had to cook lamb for longer than an hour to get it tender, but I may have had the heat too low. I ground the cumin coriander and cardam...

I found this to be a little on the mild side, I was hoping for more flavour from the amount of spices, the meat, however, was tender and delicious, I will make this again with some tweaking of t...

good easy recipe,