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

Indian Lamb Curry Recipe

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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.

  • Yield: 4 to 6 servings 1x
  • Diet: Gluten Free



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


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


  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.


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.

  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Category: Main dish, make ahead
  • Method: Sauté
  • Cuisine: Asian