Lamb Indian Recipes

Lamb is classified as such only if used for meat within its first year.

Beyond twelve months, the animal is termed a hogget or old-season lamb.

It is only approximately a year and a half when it acquires its first incisor tooth and becomes known as a mutton.

Young lamb is notably tender, whereas meat from an older animal boasts a more developed flavor, necessitating longer cooking to ensure tenderness.

Numerous Indian meat dishes are slow-cooked, making the mutton curry a fitting choice. The slow cooking allows flavors to develop gently, resulting in delightful sauces.

Often, meat is left on the bone during butchering, which, combined with slow cooking, imparts a more decadent, fuller gravy with a delectably meaty taste.

To create impeccable Indian dishes, it is essential to trim excess fat from the meat to avoid an undesirable greasy finish to the sauce.

In India, lamb is rarely utilized because meat consumers prefer lean options, often opting for young goat meat, even though they refer to it as goat meat or lamb.

Lamb In Indian Cuisine

In India, meat consumption varies significantly across different regions and states due to cultural, religious, and economic factors.

The majority of the Indian population practices Hinduism, Islam, or other religions with specific dietary restrictions, influencing the prevalence of meat consumption.

Northern states of India, such as Rajasthan, Punjab, Haryana, and Uttar Pradesh, have a higher proportion of vegetarians than other regions.

This is due to the influence of Hinduism, where many people follow a vegetarian diet for religious reasons.

On the other hand, the Southern and Eastern states of India, like Kerala, Tamil Nadu, Karnataka, West Bengal, and parts of the Northeast, have a higher percentage of meat eaters.

These regions have a strong tradition of consuming fish, mutton, chicken, and other meats as part of their cuisine.

It’s important to note that India is incredibly diverse, and food habits can vary even within states and cities.

There are also communities with unique dietary preferences, adding a wonderful flavor to the rich culinary tapestry of the country.

Indian Lamb Curry Recipe

Genuine Indian lamb curry is prepared using tender lamb shoulder.

The meat is gently cooked with aromatic spices, richly caramelized onions, and Greek yogurt until it becomes exquisitely tender.

When served with Indian bread or fragrant basmati rice, it creates a complete and satisfying meal experience.

For an authentic and flavorful outcome, take time with each ingredient addition, allowing a few minutes for sautéing, caramelizing, and cooking.

A secret to achieving the perfect curry lies in caramelizing the onions thoroughly.

They infuse all the spices in the sauce with their delightful taste and aroma as they break down, enhancing the overall flavor.


  • Lamb
  • Onions (preferably red)
  • Garlic
  • Ginger
  • Yogurt
  • Coriander
  • Cumin
  • Paprika
  • Cayenne
  • Garam masala


  1. Heat oil and ghee in a Dutch oven or heavy bottom skillet with whole spices.
  2. Sauté onions until caramelized, around 10 minutes, adjusting heat to avoid burning and ensure proper caramelization.
  3. Add ginger and garlic, and sauté for a minute.
  4. Introduce lamb pieces, sauté for 2 to 3 minutes until no longer pink.
  5. Keep the heat at medium to prevent the burning of ginger and garlic, then slightly increase it to achieve a sear on all sides of the lamb.
  6. Add ground spices, chopped tomatoes, and sauté for 2 to 3 minutes until fragrant.
  7. Stir in yogurt, ensuring no lumps, by stirring it separately in a small bowl.
  8. Combine well, add 1/2 cup of water, season with salt, black pepper, and lemon juice.
  9. Bring to a boil over medium-high heat, following this pro tip, to avoid lumps in the curry.
  10. Continue simmering on the stovetop over medium-low heat, stirring frequently until the meat becomes fork-tender, approximately 1 to 1 ½ hours.
  11. Add water if needed, ensuring enough moisture for the meat to cook. You may add ¼ to ½ cup more water if necessary.
  12. Once the meat is fork-tender, taste and adjust the seasoning as desired.
  13. Adjust the gravy consistency by adding more water based on how you plan to serve it.
  14. Keep the gravy thick for serving with chapati, naan, or roti.
  15. If serving with rice, add a little water for a saucier consistency.
  16. Finally, garnish with fresh cilantro or parsley, and your flavorful Indian lamb curry is ready to be enjoyed.

Dutch Oven, Pressure Cooker, Or Instant Pot?

Using a Dutch oven ensures even cooking of the meat, preserving its moisture without drying it out. This way, you won’t need to add extra water during cooking.

You can opt for a pressure cooker or an instant pot for a quicker alternative pressure cooking.

These appliances can also yield excellent results if you need more time and can slow-cook.

Instead of a Dutch oven, opt for a stovetop pressure cooker or an instant pot for cooking oil the next steps.

Once you have sautéed all the ingredients, follow these cooking times:

  • For a stovetop pressure cooker, pressure cook on medium heat for 40 to 45 minutes.
  • For an instant pot, please set it to manual mode, sauté first, then pressure cook on high for 25 minutes. After cooking, use the manual release to release the pressure.

This method will still result in a delicious and tender Indian lamb curry with a faster cooking time using the slow cooker over the pressure cooker or instant pot.

Lamb Rogan Josh Recipe

Rogan Josh is a famous Indian dish from Kashmir, known for its aromatic flavors.

It features red meat, traditionally lamb, mutton, or goat, and gets its color and taste from alkanet flowers, fresh ginger, and Kashmiri chilies—a true gem in Kashmiri cuisine.


  • Ghee or butter
  • Cinnamon sticks
  • Green cardamom pods
  • Cloves
  • Garlic
  • Onion
  • Tomato puree
  • Salt
  • Greek yogurt
  • 1.5 cups chicken stock
  • 1.5 lb boneless lamb shoulder, cut into 1.2″ cubes

Spice mix

  • Paprika
  • Ground cumin
  • Ground coriander
  • Nutmeg
  • Garam masala
  • Turmeric powder
  • Fennel powder
  • Chili Powder


  1. In a large, heavy-based pot, melt the ghee over medium heat.
  2. Add the cinnamon, cardamom, and cloves, and cook for one minute, allowing their aromas to infuse the ghee.
  3. Next, add the finely chopped onion and cook for approximately 7 minutes, stirring frequently.
  4. Continue cooking until the onion pieces turn golden and brown at the edges, creating a flavorful base for the lamb curry.
  5. After adding the garlic and ginger, cook for another minute, allowing their flavors to infuse into the mixture.
  6. Stir in the ground spices and cook for about 30 seconds, allowing them to release their aromatic essence.
  7. Next, incorporate the tomato puree and salt and add the chicken stock.
  8. Mix everything thoroughly.
  9. Add the boneless lamb cubes, stirring to coat them in the flavorful sauce.
  10. Bring the mixture to a simmer.
  11. Place the lid on the pot and adjust the heat to low or medium-low, ensuring it simmers gently.
  12. Allow the curry to cook for approximately 1 hour and 45 minutes, giving it an occasional stir.
  13. The lamb should become quite tender at this point – you can test it using two forks to see if it quickly pulls apart.
  14. Remove the lid once the lamb is tender, and cook for 15 minutes. This will help reduce the sauce slightly, leaving you with flavorful, succulent lamb.
  15. After simmering the lamb until tender, stir in the yogurt, extra garam masala, and fennel.
  16. Allow the curry to cook for a few more minutes, allowing the flavors to blend and the sauce to thicken slightly.
  17. This final step will add a creamy richness and enhance the overall taste of the curry.
  18. The perfect accompaniment to soak up the sauce is essential. Traditionally, basmati rice is the go-to choice, but those on a low-carb diet can opt for Cauliflower Rice.
  19. To mop your bowl clean, authentic homemade naan is the ideal and traditional choice.

Best Lamb Cut For Indian Curry

For an authentic Indian lamb curry, the ideal choice of lamb cuts includes lamb shoulder, leg of lamb, or lamb stew meat.

While boneless lamb can be used for making curry, lamb with bones is recommended for making curry, as the bone marrow contributes additional flavor to add vegetables to the curry.

The shoulder cut of lamb is commonly sold as a whole or half shoulder, known for its relatively higher fat content.

This animal part is well-exercised, resulting in slightly fibrous but flavorful meat. It is the best-suited lamb stew for slow cooking and stewing.

While it imparts excellent flavor to curries, the presence of fat requires careful trimming and skimming during cooking.

Lamb shoulder on the bone is often cooked using a low and slow method, lasting up to 6 hours.

It can be marinated or rubbed with spices until the meat becomes tender enough to fall off the bone easily.

Additionally, minced lamb is commonly sourced from this part of the animal.

To enhance the flavor of lamb chunks, you have the option of searing the lamb pieces in batches with a tablespoon of ghee or oil before proceeding with the curry preparation.

This step can add a delightful depth to the recipe notes and the dish’s overall taste.

Indian Vadouvan Lamb



  • 2 Frenched lamb racks
  • Vadouvan curry
  • Salt


  1. Preheat the oven to 450°F (230°C).
  2. Line a sheet pan with foil for easy cleanup.
  3. Pat the lamb dry with paper towels.
  4. Season it with salt, pepper, and Vadouvan curry powder on all sides.
  5. Place the seasoned lamb on the sheet pan, bone side down.
  6. Roast the lamb for 27 to 29 minutes for medium-rare (125°F).
    Tip: The USDA recommends a minimum safe cooking temperature of 145°F (63°C) for lamb to ensure it is fully cooked and safe to eat.
    To achieve this temperature, roast the lamb for approximately 33 to 35 minutes.
    It’s crucial always to follow safe cooking practices and avoid consuming raw or undercooked meat, poultry, fish, seafood, or eggs, as they may pose a risk of foodborne illness.
  7. Remove the lamb from the oven and transfer it to a cutting board.
  8. Let it rest for at least 10 minutes.
  9. Use the rib bones as a guide when slicing the lamb racks. Place your knife between two bones and gently cut through the meat, following the direction of the bones so you don’t hit them.

Mughlai Mutton Korma Recipe


  • Mutton
  • Finely chopped onions
  • Nutmeg
  • Garlic
  • Cummin seeds
  • Coriander powder
  • Brown and green cardamom
  • Ginger
  • Bay leaf
  • Cloves
  • Grated coconut
  • Poppy seeds
  • Cashew nuts
  • Almonds
  • Black pepper
  • Red chili powder
  • Cinnamon stick
  • Tomatoes


  1. Begin by washing the mutton and setting it aside.
  2. Take grated coconut, poppy seeds, cashew nuts, and almonds on a plate.
  3. Add tomatoes and fry them for two minutes.
  4. Heat oil in a cooker and sauté onions, bay leaf, and cinnamon stick until the onions turn golden brown.
  5. Add the washed mutton to the cooker and fry it over medium flame for about 5 minutes.
  6. Then, add ginger-garlic paste and continue cooking for another 10 minutes.
  7. Combine cumin seeds, brown cardamom, green cardamom, cloves, pepper, nutmeg, mace, cashew nuts, almonds, grated coconut, and poppy seeds in a grinder.
  8. Grind them into a smooth paste.
  9. Add this paste to the cooker with red chili powder, salt, and coriander powder.
  10. Cook the spices on low flame until the oil separates.
  11. Add 1 cup of water to the cooker.
  12. Close the pressure cooker and cook on a slow flame for 10 minutes.
  13. Remove the range from heat and let it cool naturally.
  14. Garnish the dish with coriander leaves and fried cashew nuts if desired.
  15. Serve it hot with rice or pulao for a delightful meal.

Make Your Own Garam Masala Spice Mix

To create your delicious homemade garam masala, you’ll need a delightful blend and spice mix of ground spices:

  • Coriander
  • Nutmeg
  • Cumin
  • Cinnamon
  • Cardamom
  • Cloves
  • Black pepper

Mix all these aromatic spices and stir until they are well combined.

For proper storage, transfer your garam masala into an airtight container and keep it in a cool, dry, and dark place, such as a pantry or spice cabinet.

It will retain its freshness and flavor for up to six months.

More Indian Lamb Recipes And Curry Recipes

If you are a fan of Indian lamb recipes and enjoy exploring different lamb curry variations, you’ll find a treasure trove of culinary delights on various websites. There are countless online resources dedicated to sharing authentic and innovative Indian lamb dishes that cater to different taste preferences.

Some of these websites feature traditional family recipes passed down through generations, ensuring an authentic taste of Indian cuisine. Others offer modern twists on classic lamb curry recipes, incorporating unique spice blends, whole spices, and innovative cooking techniques.

Additionally, these websites often provide step-by-step instructions, helpful cooking tips, and detailed ingredient lists to ensure you can recreate the flavors of India in your kitchen. Whether you prefer mild and creamy lamb curries or bold and spicy renditions, there is a diverse range of lamb dishes to explore.

Furthermore, many of these websites regularly update their recipe collections, so you can always find something new to try and expand your culinary repertoire. Whether you’re a seasoned chef or a beginner in the kitchen, these websites cater to all skill levels, making Indian lamb recipes and curries accessible to everyone.

In this link, you can find even more delicious Indian recipes.

So, if you want to embark on a flavorful journey through Indian cuisine, explore these websites and discover the diverse world of lamb dishes and curry recipes. Happy cooking!


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