Curried Lamb

Curried Lamb

17 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h 45 m
  • Ready In

    2 h 5 m
Galley Wench
Recipe by  Galley Wench

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

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (17)

Rate This Recipe
Kris Munson

Kris Munson

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 this was unusual. But my son and I loved it! If I ever do it again, I may do less of the spices, as 2 tablespoons of ANY spice is a lot. This recipe uses around 5 tablespoons of spices, which is a lot for most curries that I have made. I think you could half the spice and it would be almost as good, and your husband's tummy won't go crazy!

Jim Christison

Jim Christison

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 Zealand. Should be easy to make in galley kitchen!



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 because of the spices but lacks the heat which is characteristic of Indian curries. I added Chinese chilli sauce which made it hotter. This would be fine for someone who wants a hint of Indian character but would find an authentic Indian recipe too spicy or too hot.

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Amount Per Serving (6 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 33.5 g
  • 67%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 203 mg
  • 8%

Based on a 2,000 calorie diet



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Lamb Tagine


next recipe:

Marinated Lamb Chislick