Can I use curry paste instead of curry powder?

Yes, you can substitute 1-2 tablespoons of curry paste for the curry powder. Start with less and adjust to taste, as paste can be more potent. Mix it in with the vegetables rather than with the dry ingredients.

My curry turned out too watery. How can I thicken it?

If your curry sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. While the curry is simmering, stir in the slurry and cook for another 3-5 minutes until thickened. For a gluten-free option, use arrowroot powder instead.

Is there a substitute for red wine if I don't use alcohol?

Absolutely! Replace the red wine with additional beef broth plus 1 tablespoon of balsamic vinegar to mimic the depth and slight acidity that wine provides. Pomegranate juice also works well as a non-alcoholic substitute.

Can I make this in a slow cooker?

Yes! Brown the lamb and sauté the vegetables as directed, then transfer everything to a slow cooker with the remaining ingredients (except sour cream and coconut). Cook on low for 6-7 hours or high for 3-4 hours. Add coconut for the last 30 minutes and stir in sour cream just before serving.

Indian Lamb Curry Recipe

Name: Indian Lamb Curry Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 2 tablespoons extra virgin olive oil; 1 pound boneless leg of lamb, trimmed of fat and cut into (3/4-inch) cubes; 1 large apple, peeled, cored, and chopped; 1 large green bell pepper, cored and chopped; 2 medium yellow onions, chopped; 1 clove garlic, crushed; 2 tablespoons all-purpose flour; 1 tablespoon curry powder; 1/2 teaspoon salt; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 1 1/2 cups beef broth or stock; 1/2 cup dry red wine; Juice from 1/2 lemon; 1/2 cup raisins; 2 whole cloves; 1/4 cup shredded sweetened coconut (optional); 1 tablespoon sour cream or plain Greek yogurt; Crumbled bacon; Chopped hard-boiled eggs; Extra raisins; Shredded coconut; Mango chutney; Chopped green onions; Chopped pineapple; Chopped roasted cashews

This aromatic Indian Lamb Curry combines tender pieces of lamb with sweet apple, vibrant green peppers, and a blend of warm spices to create a rich, comforting dish that’s surprisingly easy to prepare. The curry’s depth comes from the perfect balance of savory and sweet elements, creating a warming meal that’s impressive enough for guests but simple enough for a weeknight dinner. Serve it over fluffy basmati rice with an array of colorful condiments for a complete Indian-inspired feast at home.

Why You’ll Love This Recipe

Approachable Indian Cooking: This curry introduces you to Indian flavors without requiring specialty ingredients or complicated techniques—perfect if you’re new to cooking Indian cuisine.
Depth of Flavor: The combination of curry powder, herbs, and red wine creates layers of flavor that taste like they’ve been simmering all day, even though the cooking time is relatively short.
Customizable: The condiment bar approach lets everyone personalize their curry experience, making it perfect for families with different preferences.
Make-Ahead Friendly: This curry actually improves with time, making it ideal for meal prep or entertaining when you want to prepare food in advance.

Ingredients You’ll Need

Lamb: Boneless leg of lamb provides the perfect texture and flavor for curry—trim the fat for a leaner dish. The protein becomes wonderfully tender when simmered.
Apple: Adds natural sweetness and helps tenderize the meat while balancing the savory spices.
Green Pepper & Onions: Create an aromatic base that adds body and texture to the curry sauce.
Curry Powder: The star seasoning that provides that distinctive Indian flavor profile without having to blend individual spices.
Herbs (Marjoram & Thyme): Add complexity and earthiness that complement the curry powder beautifully.
Beef Broth: Creates the foundation for the sauce, adding richness and depth.
Red Wine: Brings acidity and complexity that enhances the lamb’s flavor—don’t skip this ingredient!
Lemon Juice: Brightens all the flavors and cuts through the richness of the dish.
Raisins: Provide bursts of sweetness throughout the curry, balancing the savory elements.
Cloves: Just two whole cloves add incredible warmth and aroma.
Coconut: Optional but recommended—adds tropical sweetness and authentic Indian flavor notes.
Sour Cream or Greek Yogurt: Creates a creamy finish that mellows the spices and adds luxurious texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Regional Adaptations

Try a South Indian version by adding a tablespoon of tamarind paste and some mustard seeds. For a North Indian twist, increase the garlic and add ginger and garam masala.

Vegetarian Alternative

Replace the lamb with 4 cups of mixed vegetables like cauliflower, carrots, and potatoes for a hearty vegetable curry. Cook until the vegetables are tender, about 15-20 minutes.

Spice Level Adjustments

For a milder curry, reduce the curry powder to 2 teaspoons. For extra heat, add 1-2 fresh chopped chilies or 1/4 teaspoon cayenne pepper with the curry powder.

Protein Swap

Try this recipe with chicken thighs (cook for slightly less time) or beef chuck (cook for slightly longer) if lamb isn’t available.

How to Make Indian Lamb Curry

Step 1: Sear the Lamb

Heat olive oil in a large skillet over medium-high heat. Add lamb cubes and quickly sear until they develop a nice brown crust on all sides—this locks in flavor without cooking the meat through. Remove the lamb and set aside.

Step 2: Create the Aromatic Base

In the same pan with those flavorful lamb drippings, add the apple, green pepper, onion, and garlic. Cook until the onions become translucent and soft, about 7-8 minutes. The mixture will release delicious aromas as it cooks.

Step 3: Build the Curry Flavor

Sprinkle the flour, curry powder, salt, marjoram, and thyme over the vegetable mixture. This creates the flavor foundation. Stir constantly for 3 minutes—this step is crucial for developing deep curry flavor and cooking out any raw spice taste.

Step 4: Simmer the Curry

Add the beef broth, red wine, lemon juice, raisins, cloves, and seared lamb back to the pan. Bring everything to a boil, then reduce to a simmer. Let it cook for 20 minutes, stirring occasionally as the flavors meld and the sauce thickens.

Step 5: Finish with Coconut

Add the shredded coconut (if using) and continue simmering for another 15 minutes. This is when the magic happens—the lamb becomes tender, and all the flavors harmonize into a rich curry sauce.

Step 6: Cream Finish

Just before serving, stir in the sour cream or Greek yogurt. This adds a luxurious creaminess that balances the spices. Serve over basmati rice with a variety of condiments.

Pro Tips for Making the Recipe

Don’t Skip the Searing: Taking time to properly brown the lamb creates a depth of flavor that’s worth the extra few minutes.
Spice Timing: Cooking the dry spices in the oil for a full 3 minutes is essential—this “blooms” the spices, releasing their full flavor potential.
Simmer Patience: Resist the urge to rush the simmering process. This slow cooking is what tenderizes the lamb and melds all the flavors together.
Condiment Strategy: Prepare all condiments before guests arrive, arranging them in small bowls for an impressive presentation that lets everyone customize their curry.
Wine Pairing: If you’re using a good quality wine in the curry, serve the same wine with dinner—it creates a wonderful flavor harmony.

How to Serve

Rice Pairings

Serve this curry over perfectly cooked basmati rice. For an extra special touch, add a few cardamom pods to the rice cooking water.

Condiment Bar

Create a colorful condiment spread with small bowls of crumbled bacon, chopped hard-boiled eggs, extra raisins, shredded coconut, mango chutney, chopped green onions, diced pineapple, and roasted cashews. This interactive serving style makes dinner more fun.

Side Dishes

Complement the curry with cooling raita (yogurt with cucumber), warm naan bread, or a simple spinach salad dressed with lemon juice.

Make Ahead and Storage

Storing Leftovers

This curry actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the curry separate from rice for best results.

Freezing

The curry freezes beautifully (without the sour cream or yogurt). Cool completely, then place in freezer bags or containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm the curry gently on the stovetop over medium-low heat until just heated through—don’t boil aggressively or the lamb will toughen. Add the sour cream or yogurt only after reheating, right before serving.

FAQs

Can I use curry paste instead of curry powder?

Yes, you can substitute 1-2 tablespoons of curry paste for the curry powder. Start with less and adjust to taste, as paste can be more potent. Mix it in with the vegetables rather than with the dry ingredients.
My curry turned out too watery. How can I thicken it?

If your curry sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. While the curry is simmering, stir in the slurry and cook for another 3-5 minutes until thickened. For a gluten-free option, use arrowroot powder instead.
Is there a substitute for red wine if I don’t use alcohol?

Absolutely! Replace the red wine with additional beef broth plus 1 tablespoon of balsamic vinegar to mimic the depth and slight acidity that wine provides. Pomegranate juice also works well as a non-alcoholic substitute.
Can I make this in a slow cooker?

Yes! Brown the lamb and sauté the vegetables as directed, then transfer everything to a slow cooker with the remaining ingredients (except sour cream and coconut). Cook on low for 6-7 hours or high for 3-4 hours. Add coconut for the last 30 minutes and stir in sour cream just before serving.

Final Thoughts

This Indian Lamb Curry brings exotic flavors right to your kitchen without the intimidation factor. With its perfect balance of spices, tender lamb, and sweet-savory sauce, it’s the kind of dish that creates memorable meals and has everyone asking for seconds. Whether you’re cooking for a special occasion or simply want to expand your weeknight dinner repertoire, this curry delivers impressive results with manageable effort. Give it a try—I’m certain it will become a treasured recipe in your collection!