Anything curry is a guaranteed crowd-pleaser in my home. No one can resist the delectable aroma and rich, warm flavors with just enough heat. This lamb curry recipe is always a family favorite with its fork-tender meat and robust flavors! In addition, lamb curry is a simple and wholesome meal. Serve it over a plate of steaming basmati rice, and you have a hearty dish perfect to feed a crowd. And it’s the ideal meal to jazz up your week! Classic curry powder ingredients include turmeric, ginger, cumin, coriander, and black pepper. There’s no standard recipe, so the flavor and heat levels differ from region to region. Some people spice it up with cayenne, allspice, mustard seeds, cloves, cardamom, cinnamon, and nutmeg.
Recipe Ingredients
How to Make Lamb Curry
Prep – Season lamb meat with salt and pepper and set aside. Heat the oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. (Photo 1) Sear – In batches, add the lamb to the pan and sauté, stirring frequently, until it is well-browned on all sides. Transfer the browned meat to a separate plate or bowl and repeat the process with the remaining lamb. (Photo 2) Sauté – When done browning all the meat, lower the heat to medium-low and put it all back in together. Add onion, garlic, ginger, and thyme. Then cook, stirring frequently, for 3-5 minutes until the vegetables soften. (Photo 3) Season – Stir in the tomato paste and cook for about 2 minutes. Sprinkle the curry powder, coriander, cumin, and bouillon powder into the pot, and stir well to combine the flavors. (Photo 4) Simmer – Pour in the beef broth and water, and bring it to a simmer. Then reduce the heat to low, cover the pot, and let it simmer for 60-90 minutes. Simmer at least until the lamb is tender and falls off the bones. (Photo 5) Add Veggies – About 15 minutes before you take it off the stove, add potatoes and bouillon powder. Continue cooking until potatoes are tender. If you want really thick curry lamb, let the potatoes cook longer. (Photo 6) Serve – You can adjust the soup’s thickness with water or stock. Season with salt and pepper to taste. Garnish lamb curry with fresh parsley leaves and serve with rice. Enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Lamb curry is a dream to make ahead of time and reheat! It’s one of those magical dishes that tastes even better the next day. So go ahead and make it a day or two before and refrigerate it in an airtight container.
Serving and Storage Instructions
I love to serve this curry hot and fresh over a bed of white rice so the curry takes center stage! The leftovers are delicious! They’ll last up to 5 days in the fridge in an airtight container or in the freezer for 3-4 months. Thaw frozen lamb curry overnight in the fridge. Then reheat it on the stovetop over medium until hot. Or reheat individual portions in the microwave, adjusting the time according to the amount of curry.
What to Serve With Lamb Curry
I love this flavor-packed curry over a bed of warm basmati rice, so the curry shines through! It’s also delicious with homemade flatbread and Caribbean coleslaw for freshness and crunch! And if you’re game to fire up the smoker, smoked pineapple is the perfect dessert.
More Appetizing Curry Recipes to Try
Conclusion
Make the whole family happy with this simple and wholesome lamb curry! Have you tried to make your own curry powder? Leave me a comment below and let me know!
Watch How To Make It
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