Lamb Curry
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Indian lamb curries (Click to enlarge)
Indian lamb curries

The authentic Indian style lamb curry is actually made with mutton but is often made with lamb in western countries. Lamb curry recipes often include coconut to add flavour.

Lamb Curry

In India, most 'lamb curries' are actually made with mutton, it is only since Indian cuisine's adoption by the West that curries have been made with lamb. There are a number of curries that are made with lamb including Korma, Rogan Josh, Bhuna, Dhanask and Jalfrezi but probably the most popular of lamb curries is lamb Vindaloo.

Indian style lamb curry (Click to enlarge)
Indian style lamb curry

Lamb Vindaloo is a hot spicy lamb dish which originated in the Indian state of Goa, the word vindaloo comes from Portuguese meaning vinegar and garlic. It consists of marinated lamb pieces in hot spices and garnished with fresh coriander and ginger.

Lamb curry Recipe

1 tbsp oil
3 garlic cloves, peeled and crushed
½ onion, peeled and sliced
¼ romero pepper, de-seeded and diced
½ potato, peeled and diced
1 lamb chop, diced
pinch of cumin seeds
pinch of coriander seeds
pinch of turmeric
pinch of paprika
splash of red wine

Lamb curry recipe
Lamb curry recipe

1. Heat the oil in a pan and sauté the garlic and onion for a few minutes, to soften. Add the romero pepper and potato to the pan and heat for a further few minutes.
2. Meanwhile, grind all the spices with a pestle and mortar.
3. Add the lamb to the pan and fry gently until browned all over. Stir in the spices and red wine and simmer gently for 10-15 minutes, stirring frequently, adding a splash of hot water if necessary.
4. Remove from the heat and serve immediately. Recipe is no longer found on BBC Food

The most relevant links we could find, placed here free

BBC Food - The lamb curry recipe featured on this page is taken from the BBC Food website.

Curry Frenzy - The featured coconut lamb curry recipe was taken from the Curry Frenzy website.

Delia Online - Delia Smith's recipe for spiced lamb curry with chickpeas, green coconut sambal and tomato-and-red-onion pickle.

My Recipes - Why not try this delicious leftover-lamb curry recipe.

Coconut Curried Lamb Recipe

2 Lbs Diced braising Lamb
4 Green Cardamom pods
2 Bay leaves
1 Onion sliced
Half of an onion finely chopped
2 Teaspoon Curry Powder
2 Teaspoons Chilli Powder
4 Finely Chopped Cayenne Chillies
4 Cloves Crushed Garlic
1 Whole Clove Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons finely chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
1 grated coconut
Pineapple juice

Coconut lamb curry recepies (Click to enlarge)
Coconut lamb curry recepies

Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes.

Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked Meat pieces. Add the coconut and half a cup of pineapple juice and simmer for 5 minutes or until the Meat is piping hot again, stirring constantly. If needed add more pineapple or some juice from the casserole to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. (Taken from

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