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

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main dish
Cuisine: Indian
Keyword: Indian Lamb Curry, Lamb Curry
Servings: 4 to 6 servings
Calories: 349kcal
Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)

Ingredients

Lamb Curry:

  • 2 tablespoons extra virgin olive oil
  • 1 pound leg of lamb boneless, 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
  • 1 tablespoon lemon juice
  • 1/2 cup raisins
  • 2 whole cloves
  • 1/4 cup sweetened coconut shredded, 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

  • 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.
  • In the same pan, stir together apple, green pepper, onion and garlic; cook over medium heat until onions are soft, 7 to 8 minutes.
  • Sprinkle flour, curry powder, salt, marjoram and thyme over mixture in skillet. Mix well and stir constantly over medium heat for 3 minutes.
  • 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.
  • 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.

Nutrition

Calories: 349kcal | Carbohydrates: 37g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 696mg | Potassium: 676mg | Fiber: 5g | Sugar: 11g | Vitamin A: 223IU | Vitamin C: 43mg | Calcium: 51mg | Iron: 3mg