Ultimate Slow-Cooked Indian-Style Lamb Curry Recipe You Must Try

A comforting, spiced curry that fills the kitchen with warmth and the air with nostalgia. Slow-cooked till tender, it’s perfect for chilly Nordic days when you crave something deeply satisfying.

Indian-style Lamb curry

📝 Ingredients (Serves 4)

For the lamb:

• 600 g lamb on the bone (shoulder or leg pieces)

• 1 tbsp oil (any neutral oil will do)

• 1 tsp salt

• 1 tsp red chilli powder

• 1 tbsp ginger-garlic paste

For the curry:

• 2 tbsp ghee or oil

• 1 tbsp cumin seeds

• 1-inch cinnamon stick

• 2 green cardamoms, lightly crushed

• 2 cloves

• 2 medium onions, finely chopped

• 1½ tsp salt (divided – add more to taste)

• 2 tbsp ginger-garlic paste (equal parts)

• 2 tsp coriander

• 2 tsp cumin powder

• 1 tsp Kashmiri red chilli powder

• ¼ tsp turmeric powder

• 200 ml tomato puree (or 2 ripe tomatoes, finely chopped)

• 150 ml water

• 2 tbsp plain yogurt

• Fresh coriander, chopped (for garnish)

  
  

👩‍🍳 Method

• Marinate the lamb pieces with oil, salt, red chilli powder, and ginger-garlic paste. Mix well and set aside for at least 30–60 minutes, or ideally overnight in the fridge for deeper flavor.

• Heat ghee or oil in a heavy-bottomed pot on medium heat. Add cumin seeds, cinnamon stick, cardamoms, and cloves. Sauté for 30–40 seconds until fragrant.

• Add finely chopped onions and 1 tsp salt. Sauté on medium heat until golden brown — about 8–10 minutes. The salt helps the onions cook faster and caramelize evenly.

• Stir in 2 tbsp of ginger-garlic paste and sauté for 2–3 minutes until the raw aroma disappears.

• Add the marinated lamb pieces to the pot. Cook on medium-high heat, stirring occasionally, until the lamb is lightly browned and sealed on all sides.

• Lower the heat slightly and add coriander–cumin powder, Kashmiri red chilli powder, and a pinch of turmeric. Stir to coat the lamb evenly in the spices. Add a small splash of water to prevent the masala from burning.

• Pour in the tomato puree (or chopped tomatoes) and mix well. Cook for 3–4 minutes until the tomatoes begin to soften and release oil. Adjust salt — add about ½ tsp more if needed.

• Add 150 ml of water, stir, and bring to a gentle simmer. Cover and cook on low heat for 30–40 minutes, stirring every 10 minutes. The curry will thicken and the lamb will begin to tenderize beautifully.

• Stir in the yogurt and cook uncovered for another 5–10 minutes, until the lamb is soft, falling off the bone, and the sauce is rich and glossy.

• Sprinkle fresh coriander on top and serve hot with steamed basmati rice or warm naan.

  
  

🍂 Pro tip:

Slow cooking is the secret here — let the lamb take its time.Each ingredient melts into the next, creating layers of flavor that taste like home.