Indian Lamb Curry

Indian Lamb Curry

A delightful dish made with tender meat. A meal that melts in your mouth.


  • Onion: 1 piece
  • Garlic cloves: 4 pieces
  • Whole cloves: 4 pieces
  • Dried bay leaves: 2 pieces
  • Ginger: 1 teaspoon
  • Chili: 1 teaspoon
  • Tomato paste: 5 tablespoons
  • Lamb broth: 400 ml
  • Natural yogurt: 220 ml
  • Ground coriander: 2.5 teaspoons
  • Toasted cumin seeds: 1.5 teaspoons
  • Chili: 2 teaspoons
  • Lamb: 600 g boneless


  1. Peel and chop the onion into cubes, and finely chop the garlic. Sauté the garlic in a small amount of oil until translucent. Then add the whole cloves, bay leaves, ginger, and chili, and mix.
  2. Wash the meat, cut it into medium-sized cubes, and add it to the sautéed onion with spices. Sauté the mixture for 10 minutes.
  3. Meanwhile, prepare the yogurt paste. Beat the natural yogurt well (to prevent it from curdling when spices are added) and add all the spices to it. Mix the yogurt paste well and add it to the meat. Sauté the mixture until the liquid is absorbed.
  4. Then add the tomato paste and lamb broth, and simmer the mixture over low heat for 45 minutes.
  5. Serve the finished lamb curry with white rice, garnished with coriander or parsley.

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