Lamb Curry Stew


Yummy lamb curry stew. Serve over rice or naan.

Prep Time:
20 mins
Cook Time:
5 hrs 15 mins
Additional Time:
4 hrs
Total Time:
9 hrs 35 mins
5 servings


  • 2 pounds boneless leg of lamb

  • 1 cup plain yogurt, or more to taste

  • 2 teaspoons curry powder, divided

  • 2 teaspoons ground cumin, divided

  • 2 teaspoons garlic powder, divided

  • ¼ teaspoon garam masala, divided

  • ¼ teaspoon cayenne pepper, divided

  • ¼ teaspoon ground turmeric, divided

  • ¼ teaspoon ground ginger, divided

  • ¼ teaspoon ground coriander, divided

  • ¼ teaspoon ground cardamom, divided

  • 1 tablespoon olive oil

  • 2 medium onions, sliced

  • 1 (16 ounce) can diced tomatoes

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • ½ cup red wine

  • 1 large bay leaf


  1. Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.

  2. Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.

  3. Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.

  4. Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.

Cook's Notes:

You may need to temper the yogurt into the curry to avoid any curdling. If the yogurt is very cold and the mixture is very hot, just mix yogurt and some cooled-down stew in a separate dish and then put back into pot.

To thicken sauce, temper a large dollop of yogurt into stew and mix well (see prior note). You can also skin some fat from the top and mix with flour (like a roux) and put back into the pot for extra thickening. Add water, wine, or broth if mixture is too thick. You may find yourself thickening and thinning out a couple times while the stew is simmering...just keep adjusting until you get to the consistency you like.

The spices that you want the most of are curry powder, cumin, and garlic. The sweeter spices (cardamom, ginger, coriander, garam masala) should only be used sparingly. But it's all to taste.

I usually don't add all the juices from the canned tomatoes - but up to you.

Nutrition Facts (per serving)

286 Calories
10g Fat
16g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 286
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 16%
Cholesterol 73mg 24%
Sodium 238mg 10%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Total Sugars 10g
Protein 27g
Vitamin C 61mg 303%
Calcium 157mg 12%
Iron 5mg 28%
Potassium 729mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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