Indian Lamb Curry

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recipe by Octopus Publishing

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
  • Calories icon

A slow-cooked, comforting lamb curry that tastes even better the next day. Serve with plenty of warm naan.

recipe updated Jan 24, 2020


  • Blanched almonds icon
    Blanched almonds
    50g (about 4¾ tbsp)
  • Cumin seeds icon
    Cumin seeds
    1 tbsp (6g)
  • Coriander seeds icon
    Coriander seeds
    1 tbsp (5g)
  • Ginger icon
    50g (about ½ cup)
  • Garlic clove icon
    Garlic clove
  • Lamb shoulder icon
    Lamb shoulder
    4 cups
  • Tomato icon
    6 (840g)
  • Cilantro icon
    as needed
  • Butter icon
    40g (about 2¾ tbsp)
  • Cloves icon
  • Chili flakes icon
    Chili flakes
    about ½ tsp (0g)
  • Cardamom pods icon
    Cardamom pods
  • Ground turmeric icon
    Ground turmeric
    about ½ tsp (1g)
  • Onion icon
    2 (280g)
  • Water icon
    200ml (200ml)
  • Greek yogurt icon
    Greek yogurt
    100g (100g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Food processor
  • kCook icon Stove
  • kCook icon Dutch oven
  • kCook icon Food processor bowl

Step preview

  1. Get a clean Dutch oven
  2. Heat - medium heat
  3. Add blanched almonds to the Dutch oven
  4. Toast until fragrant - 1 min, medium heat
  5. Add butter, cloves, chili flakes, cardamom pods, cumin seeds, coriander seeds, ginger and ground turmeric to the Dutch oven
  6. Fry gently - 3 min, low heat
  7. Add onion to the Dutch oven
  8. Fry until softened while stirring occasionally - 2 min
  9. Add garlic clove to the Dutch oven
  10. Fry until softened - 3 min
  11. Get a clean food processor bowl
  12. Transfer content of Dutch oven to food processor bowl
  13. Blend until thickened and continue
  14. Add water to the sauce slowly while machine is running
  15. Transfer sauce to Dutch oven
  16. Add lamb shoulder, tomato and water to the Dutch oven
  17. Simmer - low heat
  18. Mix in greek yogurt to the food processor bowl
  19. Season with salt & pepper and cover
  20. Cook gently until tender - 1 hr 30 min, low heat
  21. Garnish with cilantro
  22. Serve
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