Slow Cooked Lamb Curry (Printable Format)
Tender lamb simmered in warming spices, tomatoes, and coconut milk delivers rich, melt-in-mouth flavors.
# What You Need:
→ Lamb
01 - 2.6 pounds boneless lamb shoulder, cut into 1.5-inch cubes
02 - 1 tablespoon plain yogurt
→ Marinade & Spices
03 - 2 tablespoons vegetable oil
04 - 2 large onions, finely sliced
05 - 5 garlic cloves, minced
06 - 2-inch piece fresh ginger, grated
07 - 2 tablespoons curry powder
08 - 1 tablespoon ground coriander
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon chili powder (adjust to taste)
12 - 1/2 teaspoon ground cinnamon
13 - 2 bay leaves
14 - 6 whole cardamom pods, lightly crushed
→ Sauce
15 - 14 ounces canned chopped tomatoes
16 - 14 ounces coconut milk
17 - 1 cup water or low-sodium lamb or chicken stock
18 - 1 teaspoon salt (adjust to taste)
19 - Freshly ground black pepper to taste
→ To Finish
20 - 1 tablespoon garam masala
21 - 1/2 cup fresh cilantro, chopped
22 - Juice of 1/2 lemon
# How-To Steps:
01 - Combine lamb cubes, yogurt, and a pinch of salt in a large bowl. Mix thoroughly and set aside to marinate.
02 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown, approximately 10 minutes.
03 - Add minced garlic and grated ginger to the pot. Cook for 2 minutes until fragrant.
04 - Incorporate curry powder, coriander, cumin, turmeric, chili powder, cinnamon, bay leaves, and crushed cardamom pods. Stir continuously and cook for 1 minute to release aromas.
05 - Add marinated lamb to the pot. Sear on all sides for 5 to 7 minutes until browned.
06 - Pour in chopped tomatoes, coconut milk, and water or stock. Season with salt and pepper. Stir well, scraping browned bits from the bottom.
07 - Bring mixture to a gentle simmer. Cover and cook on low heat for 3 hours, stirring occasionally, until lamb is tender and sauce has thickened.
08 - Remove cover and stir in garam masala. Simmer uncovered for an additional 15 to 20 minutes to deepen flavors and thicken the sauce as desired.
09 - Adjust seasoning to taste. Remove bay leaves and cardamom pods from the pot.
10 - Stir in chopped cilantro and lemon juice just before serving.
# Expert Suggestions:
01 -
- The lamb becomes so impossibly tender after three hours that it falls apart with just a spoon, making you feel like a culinary wizard
- The coconut milk balances the spices perfectly, creating a sauce that's complex but never harsh or overwhelming
- This curry tastes even better the next day, giving you an excuse to make it ahead and enjoy less cooking stress
- It's naturally gluten-free and impressive enough to serve at dinner parties yet simple enough for a quiet weeknight
02 -
- Low heat and time are more important than high heat and speed. A rushed curry tastes harsh and thin. A slow curry tastes like wisdom.
- Toast your spices for that full minute. It's not extra—it's the difference between good and unforgettable.
- Always taste before serving and adjust your salt. Slow cooking concentrates flavors, so you'll likely need more seasoning than you'd guess.
- That garam masala goes in near the very end for a reason—it's bright and fresh and adds a final layer that ties everything together.
03 -
- Don't skip the yogurt marinade—it tenderizes the lamb and takes only thirty seconds but makes a real difference in texture
- Save a handful of cilantro to stir in at the very end. It keeps its brightness and adds a fresh final note that completes the whole experience
- Crushed cardamom pods are worth finding in a spice shop or online. They're not the same as the powder and they make the dish taste authentic and aromatic in a way that's impossible to explain until you taste it