Spicy lamb curry





Thankful for Every Click to Share

If you are a lover of spicy dishes then this spicy lamb curry is just what you need.  It is one of those easy Indian dishes that hardly requires any prep time and yet you have is an authentic Indian lamb curry.


The recipe has been adapted to work with lamb as traditionally this is an Indian mutton curry made with tender goat’s meat.

The original traces of this recipe belongs to the East of India that is this is essentially a Bengali Mutton curry, given an easy modern twist for those who are unable to find mutton or goats meat and struggle with spices.

Ingredients For Spicy Lamb Curry

Believe me , I have only used 7 ingredients ( the others being standard cooking ingredients) to a make this spicy Indian lamb curry.

This is what makes it the best lamb curry recipe which is also easy to make.

It is a cheats trick but as I mentioned, it is modern cooking for busy living with an authentic flair.

The ingredients you will need for making this easy lamb curry are:


800 grams lamb or your choice of red meat

6-8 new potatoes

1 large onions

3 tsp ginger garlic paste

1/2 cup yoghurt

Mustard oil or your chosen oil

salt to taste

1-2 cups of water for boiling


⇒  3 tbsps pre-blended Indian curry powder 


⇒  substitute lamb for any other red meat such as beef, pork, or goat’s meat

⇒  for a diary-free option substitute normal yoghurt with lactose free yoghurt

If you don’t have new potatoes use any potato that holds shape. 

Substitute mustard oil with sunflower oil or any oil of your choice

As you can see,  apart from lamb, potatoes, onions,ginger, garlic, yoghurt and the spice blend the others are the customary cooking ingredients.

How To Make Spicy Lamb At home  – Step with Images

Cooking Indian style mutton curry is primarily unattended cooking.

After the initial marination and sauteing you actually only need to do occasional stirring and checking leaving the lamb to cook mostly unattended.

There are the steps:


Marinade the Lamb 

Marinade the lamb in yoghurt, 1 tsp of curry blend and salt and set aside.

marinade lamb with yoghurt


Heat oil in a pan and saute the onions till slightly golden brown in colour.

Next add the ginger and garlic and cook for few seconds.

saute onions


Add the marinaded lamb and seal it on high heat.


Next add the  remaining spice blend and cook on high flame for about 10 minutes.

Add curry powder to lamb curry


Cook until you see the oil leave the side on the pan. Then add potatoes and continue to cook.

Spicy lamb curry with oil


Then add water, salt and cover and cook until lamb is cooked. Stirring in between to ensure it does not stick to the bottom.


Serve spicy lamb curry with plain boiled rice.

Spicy lamb curry

Cooking Notes and FAQ’s

  1. Try to marinade the lamb for at least 2 hours or even a night before for the spices to do the magic 
  2. If you wish you can choose to fry the potatoes in oil until lightly brown in colour for added flavour ( and a bit of extra oily flavour)
  3.  Add water according  to how much liquid comes out of the meat. Come tend to release a lot of water while others may not. Be careful and use your judgement. 
  4. Adding a bit of sugar while cooking the onions adjusts flavour  and adds a lovely caramalised tint. 

I do not have a pre-blended curry spice mix, can I make curry powder at home?

Of course you can make your own homemade curry powder. It is very easy all you need are the different types of spices. 

Here is an easy curry powder recipe you can follow to make it at home.  

Or you can buy a curry spice blend of a reputable brand from a super market or online. 

I recommend this hot curry spice blend  from the Spice house. 

How can I make a low carb lamb curry?

To make the a low fat, low carb, keto friendly lamb curry do the following:

  • Leave out the potatoes from the dish 
  • Use a lean cut of red meat without much fat. You can use pieces with bones. 
  • Use low fat yoghurt 
  • Mustard oil is a healthy unsaturated oil just like olive oil. You can substitute with with cooking olive oil if you wish . 

Can I make Indian Spicy Lamb Curry in the slow cooker ?

It is very easy to make this Indian lamb recipe in the slow cooker. 

I suggest sauteing the onions, ginger and garlic in oil first and transfer it to the marinaded lamb in the slow cooker and cook on high for 4 hours or low for 8 hours. 

You do not need to add water if cooking in the slow cooker. 

You can add the remaining spice blend around 1 hour before you take the lamb out. 

Check this Kashmiri  Roganjosh Recipe for a slow cooker lamb curry option. 

What type of potatoes are best to make this recipe?

Potatoes in this  recipe is an touch of a typical Eastern Indian Mutton curry touch. 

The Bengali mutton curry includes potatoes and this is the reason I have added them to the recipe too.

You can choose to leave them out if you wish. 

If you do use potatoes I would suggest using new potatoes or any type of waxy firm potatoes that hold shape. Best Indian spicy lamb curry recipe pinterest image

Recipe card


Thankful for Every Click to Share


Lamb – 800 gms
Potatoes, cubed if large – 3
Yogurt – 150 gms
Ginger garlic paste – 2 tsp
Onions,finely chopped – 1 large
Sugar – 1 tsp
Water – 1 cup
Salt to taste
Mustard oil –3 tbsp
Curry spice blend – 3 tbsp
*Ingredients Needed


Put yoghurt, salt and 2 tsp of the Curry powder mix well.
Add the lamb to the marinade and set aside for as long as you can.
Heat oil in a pan and cook the chopped onions for about 4 mins until it turns a nice golden brown in colour. Next add the ginger-garlic paste and fry for further 2 minutes.
Now add the marinated lamb pieces to the fried onion and seal the juices on a high flame. The lamb will change into light brown in colour during this process which should take about 5 minutes.
Turn the heat to medium and continue cooking the lamb along with the remaining curry spice mix adding a little water from time to time for another 5 minutes.
Once you see the oil come out of the lamb add the potatoes to the and coat well with the masala and continue to fry for another 4 minutes. The mixture should turn into a bright brown colour. You can add the sugar and salt to the lamb at this stage.
Finally add water depending on how much liquid is released by the lamb.
Cover and cook the lamb on very low heat until the lamb becomes soft and tender adding a little water and stirring from time to time so that the gravy does not become too dry and stick to the bottom. This is a semi dry dish so there will be not much gravy left in the end.
Remove from heat and serve hot with pulao, boiled rice or Indian bread.