Rich in flavor while not heavy, this divine Lamb Curry Recipe has been a Clayton family favorite for years. Both savory and sweet, curry powder, marjoram, thyme, beef stock and red wine give the sauce a warm, deep and earthy flavor. Apple, green pepper, onion, coconut and raisins provide contrasting sweetness. And, fresh lemon juice provides a ray of brightness. Altogether, the warm, flavorful sauce perfectly complements the lamb!

white plate holding Lamb Curry, with 4 small bowls alongside, showing condiments

Why my mom loved this Lamb Curry recipe

This marvelous Lamb Curry Recipe is another winner direct from my mom’s recipe box. Easy enough for everyday meals, it’s also perfect for entertaining. In fact, it was often on mom’s dinner party menu rotation, and is now on mine, for several reasons:

  • Easy to prepare. No special equipment needed to prepare this scrumptious curry, and no fancy techniques required. Just chopping and sautéing – that’s all it takes!
  • Calls for only readily available, everyday ingredients. No driving all over town, looking for a special spice you’ll use once. All the ingredients in this easy lamb curry can be found in your pantry or at your local grocery store.
  • Crowd pleasing. Curry has wide appeal, with its warm and inviting flavors.
  • Make ahead. Like the majority of mom’s – and my – recipes, lamb curry can be prepared ahead. Make it earlier in the day and then reheat just prior to serving, or prepare it up to 2 months ahead and freeze.
  • Customizable by guests. Mom always loved to serve this Lamb Curry with lots of condiments – 8 to be exact. Not only do they enhance both the sweet and savory flavors, the condiments allow your guests to get involved in the dish, and customize it to their tastes!
white plate holding Lamb Curry, with 4 bowls alongside showing various condiments

Can I make this curry with something besides lamb?

Don’t like lamb? No problem. This curry is also delicious prepared with beef or even chicken. And whatever protein you choose, it can be made with either fresh or leftovers.

What to serve with Lamb Curry

In addition to cooked rice (I’m partial to Basmati with this dish), I like to serve a simple tossed salad – Bibb (Boston) lettuce or baby spinach. There’s so much flavor going on in the curry, it’s best to keep the side dishes simple, so they don’t fight with each other.

Close up shot showing details in Lamb Curry Recipe

Pin this recipe now to save for later!

Photo of Lamb Curry formatted for sharing on Pinterest
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
white plate holding Lamb Curry, with 4 small bowls alongside, showing condiments

Lamb Curry Recipe

  • Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
  • Yield: 4 to 6 servings 1x
  • Category: Main dish, make ahead
  • Method: Sauté
  • Cuisine: Asian
  • Diet: Gluten Free

Description

Rich in flavor while not heavy, this divine Lamb Curry Recipe has been a family favorite for years. Easy enough for everyday, it’s also perfect for entertaining. Both savory and sweet, curry powder, herbs, beef stock and red wine give the sauce a warm, deep and earthy flavor. Apple, green pepper, onion, coconut and raisins provide contrasting sweetness. And, lemon juice provides brightness.


Ingredients

Scale

Lamb Curry:

  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless leg of lamb, trimmed of fat and cut into (3/4-inch) cubes
  • 1 large apple, peeled, cored and chopped
  • 1 large green pepper, cored and chopped
  • 2 medium yellow onions, chopped
  • 1 garlic clove, crushed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups beef broth or stock
  • 1/2 cup dry red wine
  • Juice from 1/2 lemon
  • 1/2 cup raisins
  • 2 whole cloves
  • 1/4 cup shredded sweetened coconut (optional)
  • 1 tablespoon sour cream or plain Greek yogurt

Condiments:

  • Crumbled bacon
  • Chopped hard boiled eggs
  • Raisins
  • Shredded coconut
  • Mango chutney
  • Chopped green onions
  • Chopped pineapple
  • Chopped roasted cashews

Instructions

  1. In a large skillet or sauté pan, heat olive oil over medium-high heat. Add lamb cubes and sear just until browned on all sides. Remove from pan and set aside.
  2. In the same pan, stir together apple, green pepper, onion and garlic; cook over medium heat until onions are soft, 7 to 8 minutes.
  3. Sprinkle flour, curry powder, salt, marjoram and thyme over mixture in skillet. Mix well and stir constantly over medium heat for 3 minutes.
  4. Add beef broth/stock, red wine, lemon juice, raisins, cloves and lamb. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Add coconut (if using) and continue cooking at a simmer for an additional 15 minutes.
  5. Just before serving, stir in sour cream or yogurt. Serve with cooked Basmati rice and condiments.

Notes

Make ahead: Curry can be made up to 24 hours ahead excluding the addition of the sour cream or yogurt. Store covered and refrigerated. Reheat over medium heat just until warm; stir in sour cream and serve. Can also be prepared (without sour cream), cooled, placed in a zip top baggie and frozen for up to 2 months.

Gluten free: omit the flour.

Variation with cooked lamb: You can make this recipe with leftover cooked lamb. Substitute 12 ounces (2 cups) cubed cooked lamb in place of the 16 ounces raw. Add with the coconut.

Keywords: curry, easy, make ahead, freezer-friendly

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
Learn More

Access more recipes in Lee's award-winning book, Fresh Tastes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating