Indian Lamb Curry

Indian Lamb Curry


2 people made this

This is a very hot lamb curry for people who really love spice! You can reduce the amount of chillies, or remove their seeds, if you want it a bit milder.

Cathie Victoria, Australia

Serves: 4 

  • 20 dried red chillies, stemmed
  • 1 1/2 teaspoons cloves
  • 150g ghee or vegetable oil
  • 250g plain yoghurt
  • 2 teaspoons cumin seeds, toasted
  • 1 1/2 tablespoons ground coriander
  • 1 teaspoon chilli powder
  • 2 teaspoons salt
  • 3 bay leaves
  • 10 cardamom pods
  • 75g garlic, finely diced
  • 250g onions, finely diced
  • 1 kg leg of lamb, cubed
  • 3 cups water
  • fresh coriander, to garnish

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Soak the dried chillies in 1/2 cup water.
  2. Mix the yoghurt with the cumin seeds, ground coriander, chilli powder and salt then set aside.
  3. Heat the remaining ghee in a heavy frypan. Add the remaining cloves, bay leaves and cardamom pods. When the spices begin to crackle add garlic. Cook until garlic turns golden, about 2 minutes. Add the onions and cook until golden.
  4. Add the lamb and cook 3 minutes. Drain the soaked chillies and add them. Cook until meat has browned, about 10 minutes. Add the yoghurt and cook 10 minutes.
  5. Add the water and bring to the boil, reduce heat, cover and simmer until the meat is tender. Serve garnished with coriander.

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Reviews (1)


This curry is excellent but it is HOT! Next time I will make it with fewer dried chillies. - 05 May 2014

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