Lamb Curry

Craving lamb curry? Make this recipe on the stovetop or in the pressure cooker. Whatever you choose, slowly cooking the lamb is the key to tender lamb in this dish. Make a pot of rice and dinner is served.

Lamb curry is a delicious dish that can be enjoyed by everyone. It’s easy to make and the ingredients are fairly simple to find. This recipe takes about an hour of preparation time and cooking time, but it’s worth every second spent!

To begin making this flavorful meal, you will need one pound of cubed lamb meat, two tablespoons of olive oil or butter, one large onion (diced), three cloves garlic (minced), two teaspoons garam masala spice blend, one teaspoon of ground cumin powder, half teaspoon turmeric powder, half cup diced tomatoes with juice from can included, one-third cup plain yogurt or cream. Heat up your pan on medium heat then add the oil/butter followed by onions & garlic until they become soft & fragrant for about 3 minutes stirring occasionally.

The Key to a Fantastic Lamb Curry

Then add all spices -garam masala/cumin /turmeric powders stir in for a few seconds until aromatic then add cubed lamb pieces along with diced tomatoes & their juices stir fry everything together for 5 minutes so flavors combine nicely. Finally, reduce heat to low setting cover the pot lid let simmer gently for 20-25 mins stirring occasionally till cooked through adding little water if needed during the cooking process if looks dry at any point. Lastly, turn off the heat stir in yogurt /cream mix everything well adjusts the seasoning as desired serve warm over steamed rice garnished with chopped coriander leaves enjoy!

This Lamb Curry recipe is sure to please even picky eaters! The combination of spices creates a unique flavor that will have your family begging you for more. If you want something different than traditional dishes like burgers and fries try this tasty alternative instead – it won’t disappoint! With just a few simple steps anyone can create this savory meal without breaking their budget or spending hours in the kitchen preparing food. So why not give it a try today?

It’s fantastic! While a few lemon slices offer some acidity and bitterness to the lamb curry to balance the flavors, apples, onions, and raisins add sweetness.

Lamb Curry in the Instant Pot

When I first tried this lamb curry, it was at the home of my friend Elizabeth Abbott’s parents. I begged Maria, Elizabeth’s mother, for the recipe, which she gladly provided. Over the years, I’ve tinkered with it, increased the spice level, added raisins, and cooked it on the stovetop and in an Instant Pot. Everything works.

The trick is to slowly cook the lamb’s tougher portions. A young lamb’s shanks and shoulders receive a lot of exercise, which results in meat that is far more delicious than, for example, a delicate lamb chop. To soften the connective tissue and make the meat tender, you must cook it for a longer period of time because this action also makes the meat tough.

That lamb stews that take one hour? Chewy. To get the beef so soft that it falls off the bone, you need to cook it for at least 2 to 2 1/2 hours. Want to hasten the procedure? If you use a pressure cooker, you can cut the time in half.

You can easily make this lamb curry in a stovetop pressure cooker or Instant Pot. Brown the lamb and onions as directed on the stovetop or use the sear function of the Instant Pot. Cook the curry for 50 minutes under high pressure. Then release the pressure, add the potatoes, and cook for another 10 minutes at high pressure.

Bone-In or Boneless Lamb?

I typically use bone-in lamb shanks, shoulder, and stew meat for lamb curry because of the additional flavor and marrow goodness you can get from the bones. By the end of cooking the meat just falls off the bones making it really easy to pick out the bones before serving.

That said, use boneless if that is what you like and you don’t want to deal with bones. Just make sure you are using meat from the more flavorful cuts like a lamb shoulder or shank.

How to Store and Freeze Leftovers

This curry will keep in the fridge for at least five days, and like many stews, the flavors continue to improve with time.

This recipe also freezes quite well, though the potatoes might be a little on the soft side once thawed. Freeze for up to three months, thaw in the fridge overnight, and reheat over low heat on the stovetop to serve.

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