Easy Lamb Curry



1 small/medium yellow onion (about 6 ounces, weight)

1 1/2 cups diced tomatoes (or 115 ounce can)

1 jalapeño

1/2 cup water

2 cloves garlic, smashed and peeled

1/2” length of ginger root (or 1 teaspoon dried ground ginger)

1 teaspoon whole mustard seed*

1 teaspoon whole cumin seed*

1/2 teaspoon coriander seeds*

1 teaspoon salt

2 tablespoons apple cider vinegar

1 tablespoon oil

1 pound lamb stew meat

1 teaspoon garam masala**

1/2 teaspoon turmeric

2 medium Russet potatoes

Garnish: fresh cilantro and/or mint, fresh jalapeños, plain yogurt

Serve with: Basmati rice, rice pilaf or ‘cauliflower rice’


Coarsely chop onion, tomato, jalapeño and ginger. Combine onion through vinegar in the blender and puree.

Heat the oil in a large, heavy-bottomed pot or braiser over high heat. Brown the lamb chunks well at least on one side.

Meanwhile, peel and cut potatoes into quarters.

Move the lamb to one side and add the garam masala and turmeric. Let cook 30 seconds.

Then pour in the puree and stand back. It will splatter. Allow it to cook for a few minutes.

Add the lamb and potatoes and cover tightly. Reduce heat to low and simmer 1.5-2 hours until the lamb is very tender. Stir it half way through and add more water if it is getting dry or sticking. I love to make this in the morning and then reheat it for dinner. Like all curries, it gets better the longer it sits.


*if your spices are ground, use 1/2 teaspoon mustard, 1/2 teaspoon cumin, 1/4 teaspoon coriander

**don’t shoot the messenger, but Chinese 5-spice powder works okay, too



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