Oh, la, la!! This healthy lamb curry is a heck of a dish that anyone I know absolutely LOVES it.
Oh my!! Finally, I know!! My all-time favourite lamb curry recipe has arrived! At last!
I know quite a few friends and keen fans of Ramona’s Cuisine have been asking and waiting for my lamb curry recipe. I feel bad for not prioritising this but only time is to blame.
Time is unfairly flying, way too fast and I’ve had so many exciting recipes that I wanted to share! .... But here it is, at last, the much-awaited VIC (very important curry) recipe of this wonderful and much-awaited for - lamb curry.
It’s been some time now since my love for Asian cuisine started. I would be lost without curry nowadays. Curries, in general, are so delicious and super healthy as far as I am concerned, especially when cooked the way I do, with no frying, no tampering, and no oil added. You cannot go wrong. I know, people that like it traditionally cooked might say this isn't great, just try!
I was very lucky to have an old friend with that I’ve learned how to cook a lot of Sri Lankan dishes from. And not long after..... I met and married my Sri Lankan hubby who is a great cook.
Asian food! Oh my!! Have I had not known about it or refused to try it, I would have been missing out big time. Thankfully, I love food and I’m always open to trying new dishes.
Sri Lankan cuisine I must say - stood and still stands out for me a great deal. The simplicity and the flavours just totally blow me away.
I do enjoy my curries a great deal as you may have guessed. I must have one almost every week in order to feel complete and totally happy with my life. Haha. I’m lucky my lovely hubby cooks a nice curry every now and again for me too. He cooks whenever that very rare occurrence that I don’t fancy cooking arises, which is really nice.
I love cooking a curry which I have to admit I’m not cooking it very traditionally all the way because the only aspect that I ‘suffer’ from is the frying.... and.... in Asian cuisine.... frying is THE thing.
The issue with that is that whenever eat fried and/or too oily food I do feel it greatly after. My digestive system just cannot have it, so I had to adapt it and it works. It works for my husband to the extent that he never has heartburn after having it which is great.
Why is this Lamb Curry Healthy?
Well, my curries always have a twist, a healthy twist. They involve NO frying and have NO added oil which is why I am saying they are super healthy.
Additional to all that extraordinary ingredients like turmeric, ginger, garlic, and all the seeds and curry, cumin and garam masala powders which are so amazing.
Oh yes, you may think I’ve lost the plot but I can reassure you they come out delicious and you would not say there is a difference. My curries in general are as authentic as the traditionally cooked ones by my Sri Lankan friends or family.
Turning them healthier, truly nutritious and with fewer calories if possible is the key.
Here are some more curry recipes that you may like, try this Thai duck curry or why not try this Ox tongue curry or a seafood one like this squid curry. All delicious and super healthy made from scratch food. What about a vegan curry like this chickpeas and butternut squash delight.
I just can't wait to go to Sri Lanka, the only thing is I fear I might not want to come back. My husband is really afraid of that 😉 hence the reason why he is postponing it. I will, I will go, very, very soon and I will tell you all about it when I come back mainly with a pad filled with recipes. I actually CAN NOT wait!
I must have made this curry about 10,000 times so here is the recipe. Here is how I make it!
Delicious and super healthy Lamb Curry
Ingredients
- 800 g lamb meat (cubed) approx 2 pounds
- 1 large onion
- 3 tablespoon curry powder (for hot)
- 1 green chili (fresh- for extra hot)
- ½ teaspoon seeds (mixed)
- 1 teaspoon turmeric powder
- 8-10 curry leaves (fresh, frozen or dry)
- ⅔ tablespoon tomato puree
- 1 teaspoon cumin powder
- ½ tbsp garam masala
- 1 can tomato (chopped)
- 2 cloves garlic
- ¼ pepper (freshly ground)
- 1 teaspoon ginger (grated)
- ½ lemon (its juice)
- 1 teaspoon salt
Instructions
- Cut the washed lamb meat into chunks/pieces. I usually cut the meat into small cubes of about 1 cm sq. Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but, the longer the meat marinades the better.
- Meanwhile, peel, wash and chop the onion. Wash the fresh chilli, peel, crush and chop the garlic. Set aside ready for action.
- Place a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish. As you know I do not fry so I would drizzle some water just enough to help the onion cook and soften slightly. You can cover to speed up the softening by using its own steam to cook the onion.
- Add to the onion the seeds and the fresh chilli(s) cut into halves lengthwise. Cook for one minute or two until the water has run out and the onion becomes nice and soft. All in all cook for about 3 mins.
- Add the meat which has marinated for a while (even overnight if you can - it’s amazing), add some water (approx 100-200ml depending on how juicy you want your curry to be) and stir. Cover and cook for about 15-20 min.
- Add the chopped tomato, the tomato paste, the crushed and chopped garlic, the curry leaves, the grated ginger, the garam masala, turmeric and cumin powders and grind some black/mixed pepper. Stir and cook for another 10-12 min covered or uncovered. I prefer uncovered so that the juices reduce slightly.
- Remove from heat, allow to cool for 2 min and give the lemon a good old squeeze making sure no pips are going into the curry as those are not pleasant to bite into.
Notes
More about the seeds mix .....
In almost all my curries (with very little exceptions) use a seed mix of cumin, fennel, mustard, fenugreek, black sesame and about 10% caraway seeds which can be bought separately in any Asian or even supermarket, a good online wholefood or street specialized on spices store. I mix these in pretty much equal quantities apart from caraway ones. Of course you can mix and match them as you wish and if there is any flavor that you don’t like, just leave it out and this is the beauty of this as you create your own best liked mix. Mix them all and store in a jar. This seed combo goes very well with any meat or vegetable curry.
.... and the curry powder
I usually use is a mixture of ground red chili, turmeric, fennel, fenugreek, cumin, coriander, cinnamon, clove, curry leaves, ginger and black pepper. I buy a Sri-Lankan make which is generally hot and very flavorsome as they do a really good and balanced mix that is just perfect for my taste.
Loreto and Nicoletta Nardelli says
We love all kinds of curry dishes and this lamb curry looks outstanding! Flavorful from all the spices and super healthy too!
GUNJAN C Dudani says
I shared your blog with my brother. he is making it tonight so I am waiting for his feedback. Will update you once I hear back from him. However, love your recipe images and its well written and nicely described.
Ramona says
Aww, that's really lovely of you dear Gunjan! I am sure your bro will enjoy this delicious lamb curry, it is a superb recipe indeed, one that I make for over 20 years and my friends and family absolutely love 😉
Lori | The Kitchen Whisperer says
Oh Ramona this looks like the perfect Sunday dinner! I'm loving the fact that you made it healthy too! I can almost taste the deliciousness!
Mama Maggie's Kitchen says
I think I just heard my tummy growl. lol! Must print the recipe of your Lamb curry. Soooo delicious!
Jenny says
I love a good curry and am so intimidated to make one. I really love your recipe and detailed notes. Will definitely be trying your beautiful lamb curry, thank you!!
Ramona says
Thank you so much dear Jenny. Oh, no, you should definitely feel intimidated to making a curry - it is the easiest dish if you have all the ingredients. Beautiful flavours, especially a lamb curry. I am sure you will love it once you dare giving it a first go.
Heidy says
This lamb curry recipe was super easy to follow and tasted remarkable. My family loved it. I will be making it again!
Ramona says
Thank you so much dear Heidy, I am thrilled you liked it, it really is a tasty curry. Our family favourite 😉
Aditi Bahl says
Lamb curry has very intricate but robust flavors. Have tried many curries before, but this recipe was pleasantly different. Tried this for dinner and I must say it was loved by all. Thanks for sharing.
Ramona says
Thank you so much, Aditi! I am very happy you liked it as much as we do. You are so right!
Amy says
Wow -- those pictures have me drooling! I really love how flavorful and rich this recipe is -- if you didn't tell me, I would never guess how healthy it is, and easy to make!
Caroline Muneku says
Ramona the seeds you've mentioned are these peppercorns?
Ramona says
Hi Caroline
I thought I did mention the mix in the recipes notes. No, they’re not peppercorns. I will check to make sure I did mention in the recipe as this is important.
I normally use a mix of cumin seeds, fenugreek, fennel, mustard seeds and Nigella seeds (black sesame), all available here to buy separately. I normally have them all mixed into a jar that I use over and over again.
Ngambo Caroline Muneku says
Thank you since I dont have those seeds as they're harder to source in my country can I skip that part?
Ramona says
Yes of course you can skip that part or you can add a clove or two. A cardamom pod if you want for extra flavour but that’s not necessary if the curry powder will do the trick. Enjoy 😉 and let me know how you liked it.
Caroline Muneku says
Thanks Ramona I've had many curries but this one is my very best its flavorful, delicious and the aroma is devine. Thank you
Wanda says
Loved this recipe and you have used here ingredients I never used before. I am lucky I have a Sri Lankan grocery shop near my house. Went and bought everything these including all these seeds. OMG, the flavours in this curry are incredible. Will be making this a staple in my house and definitely cook lamb more often. Can I make this same gravy for a chicken curry too?
Cory Varga says
Having grown up in the UK, a curry is everything to me. Great recipe to remind me of my uni days when I used to order take out curry every week. <3 love it
Ramona says
Thank you so much dear Cory xx Uni days are the best - I am so nostalgic now 😉
Paula Montenegro says
I love that your curries have a healthy twist and that they're delicious! I haven't eaten lamb in a while and this recipe stood out. Winter is starting here so I'm definitely making it on a regular basis.
Ramona says
Thank you so much dear Paula, I am so happy my recipe stood out to you - it really is delicious. I am so sure you will enjoy this lambs curry recipe. xx
Sharon says
I love ordering out curry but this making your own lamb curry at home couldn't be easier with this delicious recipe.
Ramona says
Thank you Sharon, it is so nice to hear you will be trying making your own one. You will be so please with the outcome, I am positive you will convert to making your own curries going forward.
Tammy says
Oh this sounds phenomenal. I love all the flavors from the spices you used...what a comforting dish!
Ramona says
Thank you so much dear Tammy, it really is! I hope you will try it soon 😉
Leslie says
This is a really beautiful dish! The recipe looks like pure perfection!
Ramona says
Thank you so much dear Leslie, it is gorgeous and I can never have enough lamb curry, that's for sure 😉
Veronika says
I never had lamb curry before but it looks absolutely delicious! It's so comforting with lots of flavor!
Ramona says
I can only say that it's about time for one dear Veronika, too good to miss.