Easy Indian Lamb Curry
Think of beautiful cuts of lamb, fresh vegetables, aromatic spices filling the kitchen – an exotic dish that will make your senses sit up and take notice.
Servings Prep Time
6people 15minutes
Cook Time
Servings Prep Time
6people 15minutes
Cook Time
  • 3tablespoons extra virgin olive oil
  • 2 1/2pounds lamb steakscubed
  • Salt and Pepper(to taste)
  • 1 large onionchopped
  • 2tablespoons minced garlic
  • 1tablespoon minced ginger
  • 1teaspoon ground turmeric
  • 1teaspoon ground cumin
  • 1teaspoon ground cayenne pepper
  • 1tablespoon curry powderyellow (to taste)
  • 2cans coconut milk
  • 2cups low-sodium chicken stock
  • 2 large carrotssliced into rounds
  • 1cup green beansfresh or frozen
  • 1cup green peasfresh or frozen
  • 2 russet potatoespeeled and diced
  • cucumbercut into spears (optional)
  • tomatoessliced (optional)
  • Naan or pita bread(optional)
  • Jasmine or basmati ricecooked (optional)
  1. In a large pot or cast iron skillet, heat oil over medium-high heat. Add lamb cubes. Sprinkle with salt and black pepper. Cook until brown on all sides, about 10 minutes.
  2. Add onions and sauté until tender, about 4 minutes. Stir in garlic, ginger, turmeric, cumin, cayenne, and curry powder.
  3. Slowly add the coconut milk and chicken stock. Stir in the carrots, beans, peas, and potatoes.
  4. Add more salt, pepper, and curry to taste. Reduce heat. Cover and simmer for approximately 30 minutes or until veggies and meat are tender, stirring periodically.
  5. Serve with fresh cucumber spears, naan, and jasmine or basmati rice.