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north indian lamb curry

North Indian Lamb Curry


Nothing beats a hearty lamb curry and this recipe is just the one to try! Abundent rich and layered North Indian flavours.

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 4:30 hours
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1.5–2 kg lamb leg steaks, cut into large cubes
2 Tbsp (30 ml) olive oil
3 Tbsp (45 ml) Tandoori spice
3 x 400 g cans chopped tomatoes
6 C (1.5 litres) chicken stock
2 C (500 ml) full-cream plain yoghurt
1 punnet (30 g) fresh coriander, chopped
2 Tbsp (30 ml) butter
2 cloves garlic, ground into a paste
5 cm piece of fresh ginger, ground into a paste

Dry spice mix
4 tsp (20 ml) whole cumin
4 tsp (20 ml) whole coriander
4 tsp (20 ml) fennel seeds
4 tsp (20 ml) fenugreek
5 star anise pods
10 cardamom pods
1 stick cinnamon

Curry paste
dry spice mix
4 onions, chopped
6 cloves garlic
1 punnet (30 g) fresh coriander
10 cm piece of fresh ginger
6–8 chillies, chopped (with seeds for a hotter curry, without seeds for a milder one)

Make the dry spice mix first. Combine all the spices in a pan and toast until they start to brown slightly.

Place into a pestle and mortar and grind into a powder. Sieve the husks out of the powder, and retoast the remaining powder.

Combine all the ingredients for the curry paste and blend in a liquidiser or food processor.

Brown the lamb cubes in the olive oil and the Tandoori spice under the grill, tossing frequently for 30 minutes.

Sweat off the curry paste in a saucepan over a medium heat for 20 minutes.

Add the chopped tomatoes and stir for 10 minutes until cooked.

Add the stock and allow to simmer for 3–4 hours. (This step can be done the day before and the sauce left to rest overnight.)

Add the browned lamb cubes to the sauce and allow to simmer, uncovered, for 30 minutes. Add the yoghurt and coriander.

Serve with steamed basmati rice, buttered naan, chopped tomato and onion sambal, and chopped cucumber in yoghurt (raita).