Lamb Curry or Curry lamb (it really doesn’t matter how you say it), is my husband’s favorite way to enjoy curry. I make it for special occasions like birthdays and anniversaries. I buy my lamb from Sam’s club. They have this really great, grass fed, halal lamb that comes from New Zealand. I keep a leg of lamb in my freezer always for moments when I want to make lamb curry or lamb stew and can’t get to Sam’s club, like right now, when we are all social distancing.

Lamb Curry takes time to slow cook on the stove top, unless you have an instant pot! Then you can brown it on the stove top, then add to your instant pot and have tender lamb in 30 minutes. See below for the recipe card with instant pot instructions. Don’t have an instant pot, buy one here. It will change the way you cook!

The Youtube Video Tutorial:

I made a video tutorial to make it easier for you to follow the recipe. Take a look for tips and essential steps, before trying the recipe!

Ways to enjoy your Curry Lamb:

This dish is best enjoyed with paratha roti  or Dhal Puri  or Potato Roti but you can also have it with some white or jasmine rice. I like mine with Coconut Cauliflower Rice or with gluten free roti (since I can no longer enjoy real deal roti).

Coconut Cauliflower Rice:

Potato Roti (Aloo Paratha)

Paratha Roti

Dhal Puri

The Printable Recipe:

Lamb Curry / Curry Lamb {Whole30, Paleo}
 
Prep time
Cook time
Total time
 
Lamb Curry /Curry lamb is a delicious dish where chunks of lamb is slow cooked until tender in a yellow curry sauce
Author:
Recipe type: Curry
Cuisine: Caribbean
Serves: 5 servings
Ingredients
  • 2.5lbs of lamb, cut into 1 to 2 inch chunks
  • ½ cup of All Purpose flour or Cassava Flour (for a gluten free option)
  • 1 teaspoon of ground ginger
  • 1 teaspoon of salt
  • pinch of black pepper or cayenne pepper
Green Seasoning:
  • 4 green onions
  • ½ yellow onion
  • 6-8 cloves of garlic
  • 4 sprigs of thyme (leaves removed from the stems)
  • 3 large basil leaves
  • 1 tablespoon of chopped curly parsley
  • 1 wiri wiri pepper or other chili (optional)
  • ¼ cup of water
Spices:
  • 4 tablespoons of curry powder (use Whole30 compliant curry if on a round)
  • 1 tablespoon of roasted ground cumin (can sub for 1 teaspoon of geera)
  • ½ teaspoon of Garam Masala
  • 1 teaspoon of ground coriander
  • ½ teaspoon of ground mustard
  • ½ teaspoon of Amchar Masala
  • 4 tablespoons of oil
  • About 3 cups of water
Instructions
  1. Add lamb to a large mixing bowl, then sprinkle generously with flour
  2. Mix together well, then set aside and let rest for 5 to 10 minute
  3. Next, rinse thoroughly to remove all of the flour and drain any excess water
  4. Season lamb with 1 teaspoon of salt, 1 teaspoon of ground ginger and a pinch of black or cayenne pepper then set aside
  5. To make the green seasoning add all the green seasoning ingredients to a blender and blend until a smooth paste forms. You may add up to 1 cup of water if needed for the blender
  6. Then pour the green seasoning into a bowl, followed by all of the spices
  7. Next, mix together well to form a curry paste and set aside
  8. Add the oil to a large pot suitable for stews, on high heat
  9. When the oil comes up to temperature add curry paste and cook stirring often until all the liquids cook down and a thick, almost dry paste is left. This should take about 10 minutes
  10. You may add an additional 2 tablespoons of oil if it starts to stick or burn
  11. Then add a third of the seasoned lamb to the pot and sauté until most of the pink color is gone
  12. Repeat step 11 until all the lamb has been added to the pot
  13. Then continue to sauté on high until all the pink color of the lamb is no longer there and the lamb starts to brown
  14. Next reduce the heat to medium, cover the pot and let cook for 5 to 10 minutes
  15. After about 5 minutes lots of juices from the lamb would have formed a sauce in the pot, give the lamb a stir then cover again and let those juices cook down to form a very thick curry sauce
  16. Once this happens add 1 cup of water to your lamb and bring that water to a boil
  17. Cover the pot, reduce the heat to simmer (low) and let the lamb slow cook for 30 minutes
  18. After 30 minutes, check the tenderness of the lamb, if more cooking is needed add ½ cup of water, mix well, cover and continue to cook on simmer
  19. Check lamb again after 20 to 30 minutes and add more water if needed
  20. After about 1½ hours of total slow cooking, your lamb should be ready, check the lamb to see if it is the desired tenderness. You may also add ½ cup more water at this point if the curry is too thick
  21. If you choose to add some water at the end, you should increase the heat to medium and bring the curry to a quick boil to allow that little bit of water to cook into the curry sauce
  22. Remove from the heat and enjoy warm
Notes
To make this in the Instant Pot follow steps 1- 14 then add the lamb and all the curry sauce to the instant pot. Add an additional ¼ cup of water and pressure cook using the meat/stew setting.

After pressure cooking if the curry is not thick enough, you can sauté for a few minutes until you reach your desired thickness

Check out this Instant Pot Beef Curry recipe for tips just substitute Beef with Lamb

I enjoyed my lamb with some coconut riced cauliflower and sweet potatoes and some Ghost Pepper Tamarind Sauce from Saucy Lips. This sauce tastes just like tamarind sour!!

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