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Easy Indian Curried Lamb

Rated as 4.41 out of 5 Stars
39

"Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce."
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Ingredients

1 h 25 m servings 242
Original recipe yields 4 servings

Directions

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  1. Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Nutrition Facts


Per Serving: 242 calories; 15.6 8.1 18.1 53 1305 Full nutrition

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Reviews

Read all reviews 23
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

You can also add half a package of frozen spinach or 4 cups of fresh chopped spinach for an added twist! Reply to comment above - sorry you found the recipe too hot but the recipe only calls fo...

Most helpful critical review

Sadly I didn't enjoy it, the spices were overpowering

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You can also add half a package of frozen spinach or 4 cups of fresh chopped spinach for an added twist! Reply to comment above - sorry you found the recipe too hot but the recipe only calls fo...

Very easy to make and not too time consuming, which is nice. The flavour was pretty nice. I added some potato chunks and it worked well - just a couple of potatoes cut up into small cubes. At...

Easy, Excellent flavor, this was cooked stovetop, meat was tender and taste was very authentic.

I cut the lamb into small chunks to increase flavor and cook faster. I mixed the lamb with spices and ginger, garlic, basil, dill pastes and refrigerated it for an hour. I made this with two oni...

I give this recipe only 4 stars because it is EXTREMELY spicy. I cut the Cayenne pepper back to 1.5 tsp. and added some plain yogurt at the end and it was still VERY spicy. I realize heat is a p...

Wonderful recipe and so fast and easy to make! Made according to directions, would only change the amount of salt: 2 teaspoons is way too much. Would cut to 1 tsp or less. As to the spiciness - ...

Doubled the spices and added potato. Reduced the salt and cayenne pepper. Will make again!

Great recipe! The lamb was VERY tender and the spices were a perfect blend. I used Aleppo chili pepper (actually I had my wife add the chili pepper--according to her I make everything too HOT--s...

This was very good however was this supposed to be made w/o any liquid?? I added a bit of water otherwise it was too sticky and getting burnt.