Cooking Lucid
Lamb Curry
A homestyle North Indian lamb curry with onions, tomatoes, and warm spices — simpler than restaurant versions but deeply comforting. Perfect for slow Sunday cooking.
Prep 15 min
Cook 1h 15m
Total 1h 30m
Serves 6
Ingredients
Step 1 — Brown the lamb
- 2 lbs bone-in lamb (cut into pieces)
- 3 tbsp oil
- 2 large onions (finely chopped)
- 1 tbsp ginger-garlic paste
Step 2 — Build the curry
- 3 medium tomatoes (pureed)
- 1 tsp turmeric
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 cups water
- 1 tsp salt
- Fresh cilantro
Step 3 — Serve
- Basmati rice
- Roti or naan
- Raita
Instructions
- 1
Brown lamb and onions
Heat oil in a heavy pot. Brown lamb in batches and set aside. In the same pot, cook onions 10–12 minutes until deep golden. Add ginger-garlic paste and cook 1 minute.
- 2
Simmer
Add tomato purée and all dry spices. Cook 5 minutes until oil separates. Return lamb, add water and salt. Simmer covered 1–1¼ hours until lamb is fall-apart tender. Stir in garam masala.
- 3
Serve
Garnish with cilantro and serve with rice, roti, and cooling raita.
Nutrition per serving: 440 cal · 34g protein · 10g carbs · 30g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
