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Lamb Curry

Cook Time 1 hour 30 minutes


Whole Spices to Toast

  • 6 whole cloves
  • 1 dried red pepper
  • 6 green cardamon pods
  • 1 teaspoon black pepper corns
  • 1 two inch piece of cinnamon
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds

Other Spices

  • 1/2 teaspoon ground mace
  • 2 tablespoons yellow Indian curry
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon garam masala


  • 2 large onions chopped small
  • 2 tablespoons ginger and garlic paste
  • 2 pounds lamb cut into 1 inch size pieces
  • Ghee or Oil for cooking
  • 1 small can coconut cream


  • Toast the whole spices until fragrant. Let cool a bit before pulsing in a spice grinder.
  • Heat the ghee/oil in a large saucepan over medium high heat.
  • When the oil is nice and hot, add the toasted spices and stir. Cook for a minute or so, until the aromas are released, but do not burn.
  • Add the onions and stir to coat with the oil and spices.
  • Cook on medium low heat for about five minutes, until the onions are translucent, before adding the garlic and ginger puree.
  • Add the meat and the rest of the spices.
  • Brown the meat for a couple of minutes and then add the coconut cream, cover and simmer for about one hour to one and a half hours until the meat is nice and tender. Stirring occasionally.