Indian Lamb Curry Recipe

Servings: 4-6

This fragrant, flavorful stew is delicious served over rice and accompanied by plain yogurt, toasted coconut, and cilantro.


  • 3 Tbsp. vegetable oil
  • 2-2 1/2 lbs lamb stew meat, cut into 2" cubes
  • Salt & pepper
  • 1/2 cup flour
  • 1 yellow onion, diced small
  • 1 Granny Smith apple, peeled, cored, and diced small
  • 4 garlic cloves, chopped fine
  • 2 Tbsp. curry powder, or to taste
  • 1 tsp. ground ginger
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cayenne
  • 2 cups canned tomatoes, peeled and diced, liquid included
  • 1 1/2 cups lamb, beef, or chicken stock
  • 1/2 cup raisins
  • Juice and zest of 1 small lemon


  1. Preheat oven to 350° F.
  2. In a heavy pot or Dutch oven heat 2 tablespoons of oil over moderately high heat.
  3. Season the lamb with salt and pepper and then toss in the flour to coat.
  4. Shake off excess flour and place lamb, in a single layer, in pot.
  5. Cook the meat in batches until it is browned on all sides, remove from the pot and onto a plate when cooked.
  6. Add the remaining oil to the pot and add the onion.
  7. Cook the onion, stirring occasionally, over moderate heat for 5 minutes.
  8. Add the apples to the onions and cook another 5 minutes.
  9. Add the garlic and the spices and cook the mixture over moderately low heat, stirring, for 2-3 minutes.
  10. Return the lamb to the pot and add the tomatoes and their liquid, the stock, raisins and salt and pepper to taste.
  11. Bring the liquid to a boil, stirring, and then reduce to a steady simmer.
  12. Cover the pot and place in the middle of the oven.
  13. Cook for 1 1/2-2 hours, checking on it occasionally.
  14. When the lamb is tender, add the lemon and the zest and adjust the seasoning just before serving.

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