This is a delicious and authentic-tasting Indian curry. You can also substitute goat meat for the lamb. Serve hot with rice or naan bread.


Recipe Summary

1 hr 50 mins
2 hrs
4 hrs 5 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine yogurt, 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in a bowl. Add lamb meat and stir to coat. Cover and marinate in the refrigerator for 2 to 3 hours.

  • Heat oil in a large pan. Add cinnamon stick, cardamom pods, cloves, peppercorns, and bay leaves. Cook and stir until leaves begin to sizzle and fragrance is released, about 1 minute. Add onions and cook, stirring frequently, until golden brown, 12 to 15 minutes. Add tomatoes and cook until you see oil in the corner of the pan, 5 to 10 minutes. Add remaining garlic paste and ginger paste and stir for about 1 minute. Add remaining turmeric, cumin powder, coriander powder, and red chile powder and stir for 1 to 2 minutes.

  • Remove lamb from marinade and add to the pan with the onion mixture. Add water and remaining 1/2 teaspoon salt and cook over medium heat until lamb is cooked through, about 1 1/2 hours. Stir occasionally so that curry does not stick to the bottom of the pan. Add more water to thin if necessary.

  • Season with garam masala and cook 1 minute more. Garnish with cilantro.

Cook's Notes:

You can adjust the amount of red chile powder to your taste, or replace it with paprika if you prefer.

You can also use goat stew meat instead of lamb.

Nutrition Facts

260 calories; protein 21.1g; carbohydrates 15.5g; fat 12.7g; cholesterol 56.2mg; sodium 705.7mg. Full Nutrition