curried lamb

About This Project


  • 2 tablespoons vegetable oil, or as needed
  •  2 pounds cubed lamb stew meat
  •  2 tablespoons vegetable oil
  •  1 onion, chopped
  •  2 tablespoons ground coriander
  •  1 1/2 teaspoons ground cumin
  •  1 tablespoon ground cardamom
  •  1 teaspoon ground ginger
  •  1 teaspoon ground turmeric
  •  1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 cups beef stock
  • salt to taste
  • 1/4 cup plain yogurt
  • 1 teaspoon lemon juice

Prep 20 m

Cook 1 h 45 m

Ready In 2 h 5 m

  1. Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
  2. Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.

Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.