Recipe courtesy of Mary Sue Milliken and Susan Feniger

Lamb Curry

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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr
  • Yield: 6 servings
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4 pounds boneless, trimmed lamb shoulder

Salt and freshly ground black pepper

1 cup vegetable oil

3 onions, diced

2 tablespoons pureed garlic

2 tablespoons black mustard seeds

2 tablespoons garam masala

2 teaspoons turmeric

2 teaspoons ground cardamom

2 teaspoons ground cumin

1 teaspoons dried red pepper flakes

2 quarts brown lamb stock or canned chicken broth

Plain yogurt and Fried Onions, for garnish


  1. Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.
  2. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
  3. Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.