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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.

Ingredients

Scale

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.

Keywords: Indian lamb curry, lamb curry recipe, authentic Indian curry, stovetop lamb curry, Instant Pot lamb curry, spicy Indian lamb

Find it online: https://heutigemahlzeiten.com/authentic-indian-lamb-curry-stovetop-and-instant-pot-recipe/