Authentic Indian Lamb Curry (Stovetop & Instant Pot) Recipe

Introduction

This authentic Indian lamb curry brings rich spices and tender meat together in a flavorful, comforting dish. Whether you use a stovetop or an Instant Pot, this recipe guides you through each step to create a deeply aromatic curry perfect for any meal.

Ingredients

• 1 lb (~450g) lamb (leg or shoulder, cut into 2.5 inch pieces)
• 3 tablespoon oil (mustard or cooking oil)
• 3/4 cup onions (chopped)
• 1 large tomato (1/2 cup chopped)
• 1 tablespoon ginger (minced)
• 1 tablespoon garlic (minced)
• 1/2 cup plain yogurt
• 1 teaspoon salt (adjust to taste)
• 1.5 teaspoon ghee (optional)
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 tablespoon Kashmiri chilli powder (or paprika for color)
• 1/2 tablespoon red chilli powder (hot) (or cayenne, adjust to taste)
• 1.5 teaspoon garam masala powder
• 1 large bay leaf
• 1 inch cinnamon stick
• 3 dried Kashmiri chillis (or 1 teaspoon chili flakes)
• 1 black cardamom (use green cardamom if unavailable)
• 1 twig mace (optional)
• 6 cloves
• 1.5 teaspoon cumin seeds

Instructions

1. Step 1: Use a heavy wide-mouthed dutch oven or heavy pot for stovetop cooking to ensure even heat distribution.
2. Step 2: Warm the oil over medium heat. Add all whole spices except cumin seeds and sauté for 10-20 seconds without burning. If using mustard oil, heat until slightly smoky.
3. Step 3: Add chopped onions and brown them over low-medium heat for 8 to 12 minutes, aiming for a dark golden color without burning. Stir minimally for even browning.
4. Step 4: Add 2-4 tablespoons water to loosen onions, then sprinkle cumin seeds and add minced ginger and garlic. Stir for 10-15 seconds.
5. Step 5: Add lamb pieces and sprinkle salt. Stir for 3-4 minutes so onions coat the meat. Add 1-2 tablespoons water if sticking occurs. Cook until lamb loses pink hue and edges brown lightly.
6. Step 6: Sprinkle all powdered spices except garam masala over lamb. Stir to coat meat well as it starts releasing juices.
7. Step 7: Place sliced tomatoes on top of the lamb. Cover and cook on low-medium heat for 15 minutes. After 10-12 minutes, remove tomato skins, mash tomatoes and mix them into the lamb. Avoid adding tomatoes at the beginning to keep meat tender.
8. Step 8: Add 1 to 1.5 cups water, cover, and simmer on low heat for 1 to 1.25 hours. Stir frequently and add water if the bottom dries out.
9. Step 9: When lamb is nearly tender (about 95%), reduce heat to low. Stir in whisked yogurt and garam masala. Cook for 3-4 minutes until curry thickens and becomes rich.
10. Step 10: Adjust water to desired consistency—thicker for rotis, runnier for rice.
11. Step 11: Cover and cook another 8-10 minutes until lamb is fork tender with a red curry color and a thin layer of fat on top.
12. Step 12: Finish with ghee and garnish with chopped cilantro. Let the curry rest for at least 20 minutes before serving.
13. Step 13: Instant Pot option: Use sauté mode to heat oil and add whole spices and onions, browning onions. Add cumin seeds, ginger-garlic paste, powdered spices, and chopped tomatoes; cook 5-6 minutes until tomatoes soften.
14. Step 14: Add lamb and salt, sauté 5-6 minutes until no longer pink. Add 1 to 1.5 cups water to cover the meat, seal lid, and pressure cook on high for 12 minutes. Let pressure release naturally.
15. Step 15: Stir in whisked yogurt and garam masala. Cook on sauté mode for 7-8 minutes until sauce is bubbly and rich. Finish with ghee and chopped cilantro.
16. Step 16: For stovetop pressure cooker, follow stovetop steps and pressure cook for 7-8 whistles (about 20-25 minutes).

Tips & Variations

• Use mustard oil for authentic aroma but be sure to heat until slightly smoky before adding spices.
• Don’t stir onions excessively while browning to achieve a rich golden color.
• Adding tomatoes later in cooking prevents meat from toughening due to acidity.
• Adjust chili powders according to your heat preference; Kashmiri chili powder adds vibrant color with milder heat.
• Resting the curry before serving deepens the flavors and improves texture.

Storage

Store leftover lamb curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if the curry has thickened too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this curry?

Yes, leg or shoulder cuts work best due to their tenderness and flavor after slow cooking. Avoid very lean cuts as they can become tough.

Is it necessary to use whole spices?

Whole spices add depth and aroma, but you can substitute with ground spices if needed. Just reduce quantities since ground spices are more concentrated.

Authentic Indian Lamb Curry (Stovetop & Instant Pot) Recipe

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★★★★★

4.8 from 54 reviews

This Authentic Indian Lamb Curry offers a rich and aromatic experience, blending tender pieces of lamb with a complex array of spices. Whether prepared on the stovetop for a slow-simmered, richly developed flavor or quickly made in an Instant Pot, this recipe remains true to traditional Indian cuisine, promising a deeply satisfying curry perfect for pairing with rice or rotis.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Halal

Ingredients

Scale 1x2x3x

Meat

• 1 lb (~450g) lamb (leg or shoulder, cut into 2.5 inch pieces)

Spices & Whole Spices

• 1 large bay leaf
• 1 inch cinnamon stick
• 3 dried Kashmiri chillis (or 1 teaspoon chili flakes)
• 1 black cardamom pod (green cardamom alternative optional)
• 1 twig mace (optional)
• 6 cloves
• 1.5 teaspoon cumin seeds
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 tablespoon Kashmiri chili powder (or paprika for color)
• 1/2 tablespoon red chili powder (hot, or cayenne to taste)
• 1.5 teaspoon garam masala powder

Vegetables & Aromatics

• 3/4 cup onions (chopped)
• 1 large tomato (about 1/2 cup chopped)
• 1 tablespoon ginger (minced)
• 1 tablespoon garlic (minced)

Dairy & Oils

• 3 tablespoon oil (mustard oil or cooking oil)
• 1/2 cup plain yogurt
• 1.5 teaspoon ghee (optional, for finishing)

Seasoning

• 1 teaspoon salt (adjust to taste)

Instructions

1. Prepare the Cooking Vessel: For stovetop cooking, use a wide-mouthed Dutch oven or heavy pot to ensure even heat conduction for cooking the lamb evenly.
2. Heat Oil and Sauté Whole Spices: Warm 3 tablespoons of oil over medium heat. Add all whole spices except cumin seeds and sauté for 10-20 seconds carefully to avoid burning. If using mustard oil, heat until slightly smoky.
3. Brown the Onions: Add chopped onions and brown them on low to medium heat for 8 to 12 minutes until they reach a dark golden shade without burning. Minimize stirring for even browning.
4. Add Water, Cumin, Ginger & Garlic: Add 2 to 4 tablespoons of water to the browned onions. Sprinkle cumin seeds and add minced ginger and garlic. Stir quickly for 10-15 seconds.
5. Brown the Lamb: Add lamb pieces and sprinkle salt. Stir for 3-4 minutes so onions stick to the lamb. Prevent sticking by adding 1-2 tablespoons of water as needed. Cook until the lamb is no longer pink and edges lightly brown.
6. Add Dry Spices: Sprinkle coriander powder, turmeric, Kashmiri chili powder, red chili powder over the lamb. Stir to coat the meat as it starts releasing juices.
7. Add Tomatoes and Simmer: Add chopped tomatoes on top, cover the pot, and cook on low-medium heat for 15 minutes. After 10-12 minutes, peel off softened tomato skins with tongs, mash tomatoes gently and mix with lamb.
8. Add Water and Slow Cook: Pour 1 to 1.5 cups water to cover the lamb. Cover and simmer on low heat for 1 to 1.25 hours, stirring frequently and adding water if the bottom dries out.
9. Incorporate Yogurt and Garam Masala: When lamb is about 95% tender, reduce heat to low. Add whisked yogurt and garam masala, mixing well. Cook for 3-4 minutes until sauce releases fat and water, enriching the curry.
10. Adjust Consistency: Add water to achieve desired thickness; thicker for rotis and runnier for rice.
11. Final Cooking: Cover and cook for another 8-10 minutes until lamb is fork-tender and vibrant red with a thin fat layer on top.
12. Finish and Rest: Stir in ghee and chopped cilantro. Let the curry rest at least 20 minutes before serving to meld flavors.
13. Instant Pot Method: Set Instant Pot to sauté mode. Warm oil and sauté whole spices and onions until onions brown. Add cumin seeds, ginger-garlic paste, powdered spices, and chopped tomatoes; cook 5-6 minutes until tomatoes soften. Add lamb and salt, sauté 5-6 minutes until no longer pink. Add 1 to 1.5 cups water, close lid, and pressure cook on high for 12 minutes. Allow natural release. Stir in whisked yogurt and garam masala. Sauté 7-8 minutes until sauce thickens and becomes bubbly. Finish with ghee and cilantro.
14. Pressure Cooker Alternative: Follow stovetop steps until step 8, then pressure cook for 7-8 whistles (~20-25 minutes).

Notes

• For best browning of onions, avoid frequent stirring.
• Add a small amount of water when adding meat to browned onions to prevent sticking.
• Do not add tomatoes at the beginning as acidity can toughen the lamb.
• Use mustard oil for authentic flavor; heat it until slightly smoky before adding spices.
• The resting period after cooking enhances the flavor and texture.
• Adjust chili powder according to your preference for heat.
• Green cardamom can be used if black cardamom is not available, but flavor will be slightly different.
• Ghee is optional but adds a rich finishing flavor.
• Stir frequently during slow cooking to avoid burning at the bottom and add water if necessary.

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