18 Spicy Lamb Curry Recipes Delicious

Bold flavors and tender lamb come together in these 18 spicy lamb curry recipes that promise to transform your dinner routine. Whether you’re craving something to warm you up on a chilly evening or looking to spice up your meal prep, these dishes are sure to delight. Dive into our roundup and discover your next favorite curry that’s perfect for any night of the week!

Classic Indian Lamb Curry

Dive into the heartwarming embrace of Classic Indian Lamb Curry, where every bite is a spicy, aromatic journey that’ll have your taste buds dancing the Bollywood jig. Perfect for those days when you’re craving something with a bit more oomph than your average Tuesday night dinner.

Ingredients

• 2 lbs lamb shoulder, cubed (because bigger pieces mean juicier bites)
• 3 tbsp ghee (or butter, but ghee is the golden child here)
• 1 large onion, finely chopped (tears are optional but likely)
• 4 garlic cloves, minced (no such thing as too much garlic)
• 1 tbsp ginger, grated (fresh is best, but we won’t tell if you use paste)
• 2 tsp ground cumin (the spice rack MVP)
• 1 tsp turmeric (for that golden glow)
• 1 tsp chili powder (adjust based on how brave you’re feeling)
• 1 can (14 oz) diced tomatoes (the unsung hero of many curries)
• 1 cup coconut milk (the creamier, the better)
• Salt to taste (because under-seasoning is a culinary crime)

Instructions

1. Heat the ghee in a large pot over medium heat until it’s shimmering like a mirage in the desert.
2. Add the onions and sauté until they’re golden and sweet, about 5 minutes. Tip: Stir occasionally to prevent them from plotting a mutiny.
3. Toss in the garlic and ginger, cooking for 1 minute until fragrant. Your kitchen should smell amazing right about now.
4. Add the lamb cubes, browning them on all sides. This should take about 5 minutes. Tip: Don’t crowd the pot, or you’ll steam the meat instead of browning it.
5. Sprinkle in the cumin, turmeric, and chili powder, stirring to coat the lamb in all that spicy goodness.
6. Pour in the diced tomatoes and coconut milk, bringing the mixture to a gentle simmer. Tip: This is when you taste and adjust the salt, because timing is everything.
7. Cover and let it simmer on low heat for 1.5 hours, or until the lamb is tender enough to fall apart with a glance.

Zesty, rich, and utterly comforting, this lamb curry is a masterpiece of flavors that meld together like old friends. Serve it over a bed of fluffy basmati rice or with warm naan to sop up every last bit of sauce. Either way, you’re in for a treat that’s as vibrant as it is delicious.

Slow Cooker Lamb Curry

Dare to dive into the depths of flavor with this Slow Cooker Lamb Curry, where the meat falls apart like your resolve to eat just one serving. It’s the kind of dish that makes your slow cooker earn its counter space, transforming humble ingredients into a symphony of spices that’ll have your taste buds dancing.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (because bigger pieces mean juicier bites)
• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity depth)
• 1 large onion, diced (the unsung hero of flavor bases)
• 3 garlic cloves, minced (more if you’re brave)
• 1 tbsp fresh ginger, grated (for that zingy kick)
• 2 tbsp curry powder (the soul of the dish)
• 1 can (14 oz) coconut milk (for creamy dreaminess)
• 1 cup chicken broth (homemade if you’re fancy)
• 1 tsp salt (to make everything pop)
• 1/2 tsp black pepper (because life needs a little spice)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Brown the lamb chunks on all sides, about 3-4 minutes per side. (Tip: Don’t crowd the pan, or you’ll steam the meat instead of browning it.)
2. Transfer the lamb to your slow cooker. In the same skillet, sauté the onion until translucent, about 5 minutes. (Tip: This is where flavors start to build, so don’t rush it.)
3. Add the garlic and ginger to the skillet, cooking for another minute until fragrant. Stir in the curry powder, then pour in the coconut milk and chicken broth, scraping up any browned bits. (Tip: Those bits are flavor gold.)
4. Pour the skillet contents over the lamb in the slow cooker. Add salt and pepper, giving everything a gentle stir.
5. Cover and cook on low for 8 hours or on high for 4 hours. (The longer, the better, as the lamb becomes fork-tender.)
6. Once done, give it a taste and adjust seasoning if needed. Serve hot over a bed of fluffy rice or with naan for dipping.

Curry in a bowl, this dish is a cozy embrace of tender lamb swimming in a rich, aromatic sauce that’s bold yet balanced. Try topping it with fresh cilantro or a dollop of yogurt for a cool contrast.

Thai Green Lamb Curry

Thai Green Lamb Curry is the kind of dish that makes you want to do a little happy dance in your kitchen. It’s a vibrant, flavor-packed meal that turns a regular weeknight into a mini culinary adventure.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes (because bigger chunks mean juicier bites)
• 2 tbsp vegetable oil (the neutral hero that lets other flavors shine)
• 3 tbsp Thai green curry paste (the spicier, the better, if you ask me)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 1 cup chicken stock (homemade if you’ve got it, but no judgment here)
• 1 tbsp fish sauce (the secret umami bomb)
• 1 tbsp brown sugar (to balance the heat with a touch of sweetness)
• 1 red bell pepper, sliced (for a pop of color and crunch)
• 1 cup bamboo shoots, drained (because texture is everything)
• 1/2 cup Thai basil leaves (the fresher, the more fragrant)
• 1 lime, juiced (for that zesty finish)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Add the lamb cubes and sear until they’re golden brown on all sides, about 3-4 minutes per side. (Tip: Don’t crowd the pot—give those lamb pieces some personal space to get a proper sear.)
3. Stir in the Thai green curry paste and cook for 1 minute, until it’s fragrant enough to make your nose do a double take.
4. Pour in the coconut milk and chicken stock, stirring to combine, then bring the mixture to a gentle simmer.
5. Add the fish sauce and brown sugar, stirring until the sugar dissolves into the liquid love.
6. Reduce the heat to low, cover, and let it simmer for 1.5 hours, or until the lamb is so tender it practically melts at the sight of a fork. (Tip: Check occasionally to stir and ensure nothing’s sticking to the bottom.)
7. Toss in the red bell pepper and bamboo shoots, cooking for an additional 5 minutes until the peppers are just tender but still have a bit of crunch.
8. Remove from heat and stir in the Thai basil leaves and lime juice. (Tip: The basil will wilt slightly from the residual heat, releasing its aromatic oils.)

Dig into this Thai Green Lamb Curry and let the layers of spicy, sweet, and savory flavors take you on a taste bud tour of Thailand. The tender lamb, vibrant veggies, and creamy coconut sauce are a match made in culinary heaven—serve it over steamed jasmine rice to soak up every last drop of goodness.

Moroccan Lamb Curry with Apricots

Picture this: a dish that’s as vibrant and lively as a Moroccan bazaar, where tender lamb and sweet apricots dance in a symphony of spices. This Moroccan Lamb Curry with Apricots is not just a meal; it’s a passport to flavor town, no boarding pass required.

Ingredients

• 2 lbs lamb shoulder, cubed (because bigger chunks mean juicier bites)
• 1 cup dried apricots (the chewy, sweet gems of this dish)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 large onion, diced (the unsung hero of flavor bases)
• 3 garlic cloves, minced (more is always better, right?)
• 1 tbsp ginger, grated (freshness is key here)
• 2 tsp ground cumin (for that earthy warmth)
• 1 tsp ground cinnamon (a whisper of sweetness)
• 1/2 tsp cayenne pepper (just enough to wake up your taste buds)
• 1 can (14 oz) diced tomatoes (the saucy foundation)
• 2 cups chicken stock (homemade if you’ve got it, but no judgment here)
• Salt to taste (because even the best dishes need a little love)

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the lamb cubes and brown them on all sides, about 5 minutes. (Tip: Don’t crowd the pot—give them space to get that perfect sear.)
3. Toss in the onion, garlic, and ginger, stirring until the onion turns translucent, about 3 minutes. (Your kitchen should smell amazing right now.)
4. Sprinkle in the cumin, cinnamon, and cayenne, stirring for 30 seconds to toast the spices. (This is where the magic happens.)
5. Pour in the diced tomatoes and chicken stock, scraping up any browned bits from the bottom of the pot. (Those bits are flavor gold.)
6. Add the apricots, then bring the mixture to a simmer. Cover and let it cook on low heat for 1.5 hours, or until the lamb is fork-tender. (Patience is a virtue, but it’s worth it.)
7. Season with salt to taste, then serve hot. (Tip: Let it sit for 10 minutes off the heat before serving—it’ll taste even better.)

Now, marvel at the tender lamb that falls apart at the slightest nudge, swimming in a rich, slightly sweet sauce with bursts of apricot. Serve it over a bed of fluffy couscous or with warm, crusty bread to sop up every last drop. No need for a plane ticket—this dish takes you straight to Morocco with every bite.

Lamb Vindaloo Curry

Lamb Vindaloo Curry is the kind of dish that kicks your taste buds into high gear and doesn’t apologize for it. Perfect for when you’re craving something with a bit of heat and a whole lot of flavor, this curry is a fiery love letter to your palate.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (because bigger pieces mean juicier bites)
• 3 tbsp extra virgin olive oil (my go-to for that rich, fruity depth)
• 1 large onion, finely chopped (the unsung hero of flavor)
• 4 garlic cloves, minced (no such thing as too much garlic)
• 1 tbsp ginger, grated (fresh is best, folks)
• 2 tbsp vindaloo paste (store-bought is fine, but homemade is legendary)
• 1 can (14 oz) diced tomatoes (trust me, the canned ones are perfectly ripe year-round)
• 1 cup chicken stock (homemade if you’re fancy, boxed if you’re practical)
• 1 tbsp brown sugar (to balance the heat with a touch of sweet)
• Salt to taste (but really, don’t be shy)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Add the lamb chunks and brown them on all sides, about 5 minutes total. (Tip: Don’t crowd the pot, or you’ll steam the meat instead of browning it.)
3. Remove the lamb and set aside. In the same pot, add the onion and cook until golden, about 5 minutes. (Tip: This is where the flavor foundation is built, so take your time.)
4. Stir in the garlic and ginger, cooking for 1 minute until fragrant. (Tip: Keep the heat medium to avoid burning these delicate flavors.)
5. Add the vindaloo paste and cook for 2 minutes, stirring constantly to wake up those spices.
6. Pour in the diced tomatoes and chicken stock, scraping up any browned bits from the bottom of the pot. (Tip: Those bits are flavor gold.)
7. Return the lamb to the pot, add the brown sugar, and bring to a simmer. Cover and cook on low heat for 1.5 hours, or until the lamb is tender enough to cut with a spoon.
8. Season with salt to taste, then serve hot. (Tip: Let it rest for 10 minutes off the heat to let the flavors marry.)

This Lamb Vindaloo Curry is a symphony of spicy, tangy, and slightly sweet notes, with meat so tender it practically melts in your mouth. Serve it over a bed of fluffy basmati rice or with warm naan to sop up every last bit of that glorious sauce.

Kerala Lamb Curry

Who knew that a trip to Kerala could be as simple as simmering a pot of this lamb curry? Packed with spices that dance on your palate, this dish is a bold declaration of flavor, perfect for those days when you’re craving something exotic but your passport’s expired.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (because bigger pieces mean juicier bites)
• 1 cup coconut milk (the creamy dream that brings it all together)
• 2 tbsp coconut oil (extra virgin, because we’re fancy like that)
• 1 tbsp ginger-garlic paste (the dynamic duo of flavor)
• 2 tsp turmeric powder (for that golden glow)
• 1 tbsp coriander powder (because we’re not savages)
• 1 tsp cumin seeds (little flavor bombs)
• 2 dried red chilies (for a kick that says ‘hello’)
• 1 sprig curry leaves (the secret whisper of authenticity)
• Salt to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s shimmering like a mirage in the desert.
2. Add the cumin seeds and dried red chilies, letting them sizzle for about 30 seconds until they’re fragrant and the chilies darken slightly.
3. Toss in the curry leaves and ginger-garlic paste, stirring for a minute until the raw smell disappears. Tip: Keep the heat medium to avoid burning the spices.
4. Add the lamb chunks, browning them on all sides. This should take about 5 minutes. Tip: Don’t crowd the pot; give the lamb some space to get that perfect sear.
5. Sprinkle in the turmeric and coriander powder, stirring well to coat the lamb in all those spicy goodness.
6. Pour in the coconut milk, bringing the mixture to a gentle boil before reducing the heat to low. Cover and simmer for about 1.5 hours, or until the lamb is tender enough to fall apart with a fork. Tip: Stir occasionally to prevent sticking and to ensure even cooking.
7. Season with salt, adjusting as needed, and let it sit for 5 minutes off the heat to allow the flavors to marry.

Curry in a hurry? Hardly. This Kerala Lamb Curry is a labor of love, with tender meat that melts in your mouth and a sauce so rich, you’ll want to sop up every last drop with a piece of naan or over a bed of fluffy rice. Serve it with a side of pickled onions for a tangy contrast that’ll make your taste buds sing.

Lamb Rogan Josh

Picture this: a dish so bold and aromatic, it practically struts into your kitchen demanding attention. That’s Lamb Rogan Josh for you—a showstopper that’s equal parts fiery and sophisticated, perfect for when you’re craving something with a bit of drama.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (because bigger pieces mean juicier bites)
• 1/4 cup extra virgin olive oil (my go-to for its fruity punch)
• 2 large onions, finely chopped (the sweeter, the better)
• 4 garlic cloves, minced (fresh is best, no cheating with the jarred stuff)
• 1 tbsp ginger paste (or freshly grated if you’re feeling fancy)
• 2 tsp ground cumin (toast it lightly for an extra flavor kick)
• 2 tsp ground coriander (ditto on the toasting)
• 1 tsp turmeric (for that golden glow)
• 1 tsp cayenne pepper (adjust if you’re not into the heat)
• 1 cup plain yogurt (full-fat for creaminess, no exceptions)
• 1 cup tomato puree (canned is fine, but go for the good stuff)
• Salt to taste (I’m generous here, but you do you)
• Fresh cilantro for garnish (because green makes everything prettier)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onions and sauté until they’re golden and sweet, about 10 minutes. Stir occasionally to prevent them from getting too tan.
3. Toss in the garlic and ginger paste, stirring for about 1 minute until the kitchen smells like heaven.
4. Add the lamb chunks, browning them on all sides. This should take about 5 minutes—don’t rush it; good color equals good flavor.
5. Sprinkle in the cumin, coriander, turmeric, and cayenne, stirring to coat the lamb in all those spicy goodness.
6. Whisk the yogurt and tomato puree together in a bowl, then pour over the lamb. Stir to combine, then bring to a simmer.
7. Cover and reduce the heat to low. Let it cook for 1.5 hours, stirring occasionally. The lamb should be fork-tender and the sauce thickened.
8. Season with salt to taste, then garnish with fresh cilantro before serving.

Velvety tender lamb swimming in a rich, spiced sauce that’s got just the right amount of kick—this Rogan Josh is a hug in a bowl. Serve it over steamed basmati rice or with warm naan to sop up every last drop of that glorious sauce.

Persian Lamb Curry with Spinach

Today, we’re diving into a dish that’s as fun to make as it is to pronounce—Persian Lamb Curry with Spinach. Trust me, your taste buds are in for a rollercoaster of flavors, and your kitchen will smell like a spice bazaar in the best way possible.

Ingredients

• 2 lbs lamb shoulder, cubed (because bigger pieces mean juicier bites)
• 1 cup fresh spinach, tightly packed (the more, the merrier, I say)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (tears are optional but likely)
• 3 garlic cloves, minced (fresh is best, no cheating with the jarred stuff)
• 1 tbsp turmeric (for that golden glow)
• 1 tsp cumin (because what’s curry without it?)
• 1 tsp cinnamon (a little secret weapon for depth)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• Salt to taste (but really, don’t skimp)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until it’s golden and sweet, about 5 minutes. No rushing—this is where the flavor starts.
3. Toss in the minced garlic and stir for 30 seconds, just until it’s fragrant. Burned garlic is a tragedy, don’t let it happen.
4. Add the lamb cubes and brown them on all sides. This isn’t just for looks; it’s locking in those juicy flavors.
5. Sprinkle in the turmeric, cumin, and cinnamon, stirring to coat the lamb like a cozy spice blanket.
6. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and let it whisper to itself for 1.5 hours. Patience is key.
7. Uncover, add the spinach, and stir until it wilts into the curry, about 2 minutes. It’s like watching a magic trick.
8. Season with salt, give it one final stir, and voilà—your kitchen is now the best place on earth.

Oh, the glory of this dish—tender lamb that falls apart at the slightest nudge, swimming in a vibrant, spice-infused broth with pops of fresh spinach. Serve it over a mound of fluffy basmati rice or with a side of warm naan to sop up every last drop. Either way, you’re winning at life.

Lamb and Potato Curry

Ready to dive into a dish that’s as comforting as your favorite blanket but with a kick that’ll wake up your taste buds? Our Lamb and Potato Curry is the weeknight hero you didn’t know you needed, blending tender lamb and hearty potatoes in a sauce that’s rich, spicy, and utterly irresistible.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes (because bigger is better, right?)
• 2 large potatoes, peeled and diced (Russets are my go-to for their fluffy texture)
• 1 tbsp extra virgin olive oil (the good stuff, please)
• 1 large onion, finely chopped (tears are optional but likely)
• 3 garlic cloves, minced (more if you’re fighting off vampires)
• 1 tbsp ginger, grated (fresh is best, but we won’t tell if you use paste)
• 2 tbsp curry powder (this is where the magic happens)
• 1 can (14 oz) coconut milk (shake it like you mean it before opening)
• 1 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• Salt to taste (but seriously, don’t skip it)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it shimmers like a mirage.
2. Add the lamb cubes and brown them on all sides, about 3-4 minutes per side. (Tip: Don’t crowd the pot, or you’ll steam the meat instead of browning it.)
3. Throw in the onion, garlic, and ginger, sautéing until the onion is translucent and your kitchen smells like heaven, about 5 minutes.
4. Sprinkle the curry powder over everything and stir for 30 seconds to toast the spices. (Tip: Toasting spices unlocks their flavor, so don’t rush this step.)
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer, then reduce the heat to low.
6. Add the potatoes, cover, and let it all simmer gently for about 45 minutes, or until the lamb is fork-tender. (Tip: Stir occasionally to prevent sticking and to check on your soon-to-be masterpiece.)
7. Season with salt to taste, then serve hot over rice or with naan for dipping. (Because why choose when you can have both?)

Craving something that hugs you from the inside? This curry’s creamy sauce, tender lamb, and soft potatoes are a trio of comfort. Serve it with a side of rice to soak up every last drop, or go rogue and scoop it up with warm, buttery naan. Either way, your taste buds are in for a treat.

Lamb Korma Curry

Just when you thought your taste buds had seen it all, along comes Lamb Korma Curry to shake things up. This dish is like a warm hug from your grandma, if your grandma was a spice wizard with a penchant for creamy, dreamy sauces.

Ingredients

• 2 lbs lamb shoulder, cubed (because bigger pieces mean juicier bites)
• 1 cup plain yogurt (full-fat, please—let’s not skimp on the creaminess)
• 2 tbsp ghee (or butter, but ghee is the MVP here)
• 1 large onion, finely chopped (tears are optional but likely)
• 3 garlic cloves, minced (more if you’re fighting off vampires)
• 1 tbsp ginger, grated (fresh is best, but we won’t tell if you use paste)
• 2 tsp ground cumin (the secret handshake of spices)
• 2 tsp ground coriander (its best friend)
• 1 tsp turmeric (for that golden glow)
• 1 tsp cayenne pepper (adjust if you’re not into the whole ‘spicy’ thing)
• 1 cup heavy cream (because we’re here for a good time, not a long time)
• Salt to taste (but really, don’t be shy)

Instructions

1. Heat the ghee in a large pot over medium heat until it’s shimmering like a disco ball.
2. Add the onions and sauté until they’re golden brown, about 10 minutes. Stir occasionally unless you enjoy the smell of regret.
3. Toss in the garlic and ginger, cooking for another 2 minutes until fragrant. Your kitchen should smell amazing right about now.
4. Add the lamb cubes and brown them on all sides, about 5 minutes. This is where the flavor starts to build, so don’t rush it.
5. Stir in the cumin, coriander, turmeric, and cayenne, coating the lamb evenly. It’s like a spice blanket for your meat.
6. Lower the heat to a simmer and add the yogurt, stirring gently to combine. Let it cook for 5 minutes to marry the flavors.
7. Pour in the heavy cream, give it a good stir, and let it simmer uncovered for 45 minutes. The sauce should thicken and the lamb become tender enough to cut with a spoon.
8. Season with salt to taste, because under-seasoned food is a crime against taste buds.

This Lamb Korma Curry is a symphony of flavors—creamy, spicy, and utterly comforting. Serve it over a bed of fluffy basmati rice or with some warm naan to sop up every last bit of that glorious sauce.

Lamb Madras Curry

Today’s the day we dive into the aromatic whirlpool of flavors with a dish that’s as bold as your aunt’s opinions at Thanksgiving—Lamb Madras Curry. Trust me, your taste buds are in for a wild ride that they’ll thank you for later.

Ingredients

• 2 lbs lamb shoulder, cubed (because bigger pieces mean juicier bites)
• 3 tbsp vegetable oil (extra virgin olive oil is my go-to, but let’s keep it traditional here)
• 1 large onion, finely chopped (tears are optional but likely)
• 3 garlic cloves, minced (fresh is best, no cheating with the jarred stuff)
• 1 tbsp ginger, grated (feel the burn, in a good way)
• 2 tbsp Madras curry powder (the star of the show, make sure it’s fresh)
• 1 can (14 oz) coconut milk (shake it like you mean it before opening)
• 1 cup chicken stock (homemade if you’re fancy, boxed if you’re human)
• Salt to taste (but let’s be honest, you’re going to taste as you go)

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Add the lamb cubes and brown them on all sides, about 4 minutes per side. Don’t crowd the pot—patience is a virtue here.
3. Toss in the onion, garlic, and ginger, stirring until the onion is translucent and the kitchen smells like heaven, about 5 minutes.
4. Sprinkle the Madras curry powder over the mixture, stirring for 1 minute to toast the spices and unlock their full potential.
5. Pour in the coconut milk and chicken stock, bringing the mixture to a gentle boil. Then, reduce the heat to low, cover, and let it simmer for 1.5 hours. The lamb should be fork-tender, falling apart like your resolve on a diet.
6. Season with salt, tasting as you go until it’s just right. Remember, you can always add more, but you can’t take it back.

Curious about the outcome? This Lamb Madras Curry is a symphony of flavors—rich, spicy, and slightly sweet, with meat so tender it’ll make you weak in the knees. Serve it over a bed of fluffy basmati rice or with warm naan bread to sop up every last bit of that glorious sauce.

Lamb Curry with Coconut Milk

Picture this: a dish so rich and aromatic, it’ll make your taste buds dance the cha-cha. Lamb Curry with Coconut Milk is here to turn your ordinary dinner into a flavor-packed fiesta, and trust me, your kitchen will smell like a gourmet restaurant in no time.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (because bigger pieces mean juicier bites)
• 1 can (13.5 oz) coconut milk (the creamy kind, not the light—go big or go home)
• 2 tbsp coconut oil (extra virgin, because we’re fancy like that)
• 1 large onion, diced (tears are optional but likely)
• 3 garlic cloves, minced (more if you’re fighting off vampires)
• 1 tbsp ginger, grated (fresh is best, but we won’t tell if you use paste)
• 2 tbsp curry powder (the secret weapon)
• 1 tsp turmeric (for that golden glow)
• 1 tsp cumin (because depth is everything)
• 1 tsp salt (to make everything pop)
• 1/2 tsp black pepper (a little kick never hurt anybody)
• 1 cup chicken broth (homemade if you’re winning at life)
• Fresh cilantro, chopped (for that Instagram-worthy garnish)

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s shimmering like a disco ball.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent and the kitchen smells like heaven (about 5 minutes).
3. Sprinkle in the curry powder, turmeric, cumin, salt, and black pepper, stirring constantly for 1 minute to wake up those spices.
4. Add the lamb chunks, browning them on all sides (this is where the flavor magic happens—don’t rush it).
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer, then reduce the heat to low.
6. Cover and let it simmer gently for 1.5 hours, or until the lamb is so tender it falls apart with a glance.
7. Taste and adjust seasoning if necessary (but let’s be real, it’s perfect).
8. Garnish with fresh cilantro because we eat with our eyes first.

Get ready to serve this luscious lamb curry over a bed of fluffy rice or with some naan to scoop up every last bit of that creamy, dreamy sauce. The meat? Meltingly tender. The sauce? Rich with a hint of spice. It’s a dish that promises to be the star of your dinner table, no matter the occasion.

Lamb Bhuna Curry

Lamb Bhuna Curry is the kind of dish that makes you want to write home about—or at least post a braggy Instagram story. It’s rich, it’s flavorful, and it’s got enough spice to make your taste buds do a happy dance.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (because bigger pieces mean juicier bites)
• 3 tbsp vegetable oil (extra virgin olive oil is my go-to, but any oil will do the trick)
• 1 large onion, finely chopped (tears are optional but likely)
• 4 garlic cloves, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 tbsp ginger, grated (keep those knuckles safe!)
• 2 tsp ground cumin (the secret to that deep, earthy flavor)
• 2 tsp ground coriander (its citrusy cousin)
• 1 tsp turmeric (for that golden glow)
• 1 tsp chili powder (adjust according to your heat tolerance)
• 14 oz can of diced tomatoes (no need to be fancy here)
• 1 cup water (just plain old H2O)
• Salt to taste (because seasoning is key)
• Fresh cilantro, chopped (for that pop of color and freshness)

Instructions

1. Heat the oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Add the lamb chunks and brown them on all sides—about 5 minutes. This isn’t just for looks; it’s for flavor, so don’t skip it!
3. Toss in the onion, garlic, and ginger. Cook until the onions are translucent and the kitchen smells like heaven—about 5 minutes.
4. Stir in the cumin, coriander, turmeric, and chili powder. Toast the spices for 1 minute to wake them up. Tip: Toasting spices releases their oils and maximizes flavor.
5. Pour in the diced tomatoes and water. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 hours. Tip: Low and slow is the way to go for tender lamb.
6. After 1.5 hours, remove the lid and simmer for another 30 minutes to thicken the sauce. Tip: Stir occasionally to prevent sticking.
7. Season with salt to taste and garnish with fresh cilantro.

Outrageously tender lamb in a sauce that’s rich, spicy, and just the right amount of tangy. Serve it over steamed rice or with warm naan to sop up every last bit of that delicious sauce.

Lamb Jalfrezi Curry

Mmm, let’s talk about Lamb Jalfrezi Curry—a dish that’s as fun to say as it is to eat. This spicy, tangy, and slightly sweet curry is a weeknight hero that’ll have your taste buds doing a happy dance.

Ingredients

• 1.5 lbs lamb shoulder, cubed (because bigger chunks mean juicier bites)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 large onion, thinly sliced (the thinner, the sweeter they caramelize)
• 3 garlic cloves, minced (fresh is best—no jarred stuff here)
• 1 tbsp ginger, grated (trust me, it’s worth the extra effort)
• 1 can (14 oz) diced tomatoes (I like the fire-roasted ones for extra depth)
• 2 tbsp tomato paste (for that concentrated umami punch)
• 1 tbsp garam masala (the spice blend that’s the soul of this dish)
• 1 tsp turmeric (for color and that earthy vibe)
• 1 tsp cumin (because what’s curry without it?)
• 1 tsp chili powder (adjust if you’re not into the heat)
• 1/2 cup plain yogurt (full-fat for creaminess, no compromises)
• Salt to taste (but be generous, lamb loves salt)
• Fresh cilantro, chopped (for that pop of green and freshness)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering (about 2 minutes).
2. Add lamb cubes and sear until browned on all sides (5-7 minutes). Tip: Don’t crowd the pot—brown in batches if needed.
3. Remove lamb and set aside. In the same pot, add onions and cook until golden (8-10 minutes).
4. Stir in garlic and ginger, cooking until fragrant (about 1 minute). Tip: Keep stirring to avoid burning.
5. Add diced tomatoes, tomato paste, garam masala, turmeric, cumin, and chili powder. Cook for 5 minutes, stirring occasionally.
6. Return lamb to the pot, add yogurt, and stir to combine. Simmer covered on low heat for 1.5 hours, stirring occasionally. Tip: If it’s too thick, add a splash of water.
7. Season with salt and garnish with cilantro before serving.

Velvety lamb that falls apart at the slightest nudge, swimming in a sauce that’s bold and vibrant—serve this beauty over steamed basmati rice or with warm naan for the ultimate curry night.

Lamb Pasanda Curry

Craving something that’ll make your taste buds do a happy dance? Look no further than this Lamb Pasanda Curry, a dish so rich and flavorful, it’s like a warm hug for your stomach.

Ingredients

• 2 lbs lamb shoulder, cubed (because bigger pieces mean juicier bites)
• 1 cup plain yogurt (go for the full-fat version; we’re not counting calories today)
• 2 tbsp ghee (or butter, but ghee brings that authentic vibe)
• 1 large onion, finely chopped (tears are optional but likely)
• 3 garlic cloves, minced (more? always more)
• 1 tbsp ginger paste (fresh is best, but jarred works in a pinch)
• 2 tsp garam masala (the spice blend that does it all)
• 1 tsp turmeric (for that golden glow)
• 1 tsp chili powder (adjust based on how brave you’re feeling)
• 1 cup heavy cream (because why not?)
• Salt to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. In a large bowl, mix the lamb with yogurt, half the garlic, half the ginger, and half the garam masala. Let it marinate for at least 2 hours, or overnight if you’re planning ahead (tip: the longer, the better).
2. Heat ghee in a large pot over medium heat. Add onions and sauté until golden brown, about 10 minutes (tip: stir occasionally to avoid burning).
3. Add the remaining garlic, ginger, and spices. Cook for 2 minutes until fragrant (your kitchen should smell amazing right now).
4. Add the marinated lamb (include all that yogurt goodness) and brown on all sides, about 5 minutes.
5. Pour in 1 cup of water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the lamb is tender (tip: check occasionally to ensure it’s not drying out).
6. Stir in the heavy cream and simmer for another 10 minutes. Taste and adjust salt if needed.

You’ll know it’s ready when the lamb is fork-tender and the sauce is luxuriously creamy. Serve it over a bed of fluffy basmati rice or with warm naan for the ultimate comfort meal.

Lamb Saag Curry

Kickoff your culinary adventure with this Lamb Saag Curry, a dish that’s as fun to make as it is to devour, proving that spinach and lamb can indeed live happily ever after in your belly.

Ingredients

• 1.5 lbs lamb shoulder, cubed (because bigger pieces mean juicier bites)
• 2 cups fresh spinach, tightly packed (trust me, it shrinks like your bank account on payday)
• 1 cup coconut milk (the creamy dreamy glue that binds this dish)
• 2 tbsp ghee (or butter, if you’re feeling rebellious)
• 1 large onion, diced (the unsung hero of flavor town)
• 3 garlic cloves, minced (no vampires here)
• 1 tbsp ginger, grated (fresh is best, but we won’t tell if you cheat)
• 2 tsp garam masala (the spice blend that’s basically the life of the party)
• 1 tsp turmeric (for that golden glow)
• 1 tsp cumin seeds (little flavor bombs waiting to explode)
• Salt to taste (because even the best dish needs a little attitude adjustment)

Instructions

1. Heat the ghee in a large pan over medium heat until it’s melted and sizzling like a summer day in Arizona.
2. Toss in the cumin seeds and let them dance in the ghee for about 30 seconds, or until they’re fragrant and popping like tiny fireworks.
3. Add the diced onion to the pan and sauté until golden brown, stirring occasionally to prevent any onion tantrums.
4. Stir in the minced garlic and grated ginger, cooking for another minute until the kitchen smells like your favorite Indian restaurant.
5. Add the lamb cubes to the pan, browning them on all sides. This should take about 5 minutes, and yes, patience is a virtue here.
6. Sprinkle in the garam masala and turmeric, stirring well to coat the lamb in all those spicy, golden hues.
7. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook uncovered for about 45 minutes, or until the lamb is tender enough to make you weep with joy.
8. Finally, fold in the fresh spinach, cooking just until it wilts down into the curry, about 2 minutes. No one likes overcooked spinach, after all.

Relish the rich, velvety texture of this curry, where the tender lamb and earthy spinach play a delicious game of hide and seek in every bite. Serve it over a bed of fluffy basmati rice or with warm naan bread to scoop up every last drop of that creamy, spiced sauce.

Lamb Curry with Chickpeas

Alright, let’s dive into a dish that’s as hearty as it is flavorful—lamb curry with chickpeas, a meal that promises to warm your soul and spice up your dinner routine. Imagine tender chunks of lamb swimming in a rich, aromatic curry, with chickpeas adding that perfect bite. It’s like a hug in a bowl, but with a kick!

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes (because bigger is always better, right?)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (no tears, just flavors)
• 3 garlic cloves, minced (the more, the merrier)
• 1 tbsp ginger, grated (fresh is best, but we won’t tell if you cheat)
• 2 tbsp curry powder (the star of the show)
• 1 can (15 oz) chickpeas, drained and rinsed (for that protein punch)
• 1 can (14.5 oz) diced tomatoes (juice and all, for acidity)
• 1 cup coconut milk (for creamy dreaminess)
• 1 cup chicken stock (homemade if you’re fancy, boxed if you’re human)
• Salt to taste (because even the best dishes need a little discipline)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
2. Add the lamb cubes and brown them on all sides, about 5 minutes total. Don’t crowd the pot—give them space to get that golden crust.
3. Toss in the onion, garlic, and ginger, stirring until the onion turns translucent, about 3 minutes. Your kitchen should smell amazing by now.
4. Sprinkle in the curry powder, stirring for 30 seconds to wake up those spices. Tip: Toasting spices releases their full flavor potential.
5. Pour in the chickpeas, diced tomatoes, coconut milk, and chicken stock, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and let it simmer for 1.5 hours. Tip: Low and slow is the way to go for tender lamb.
7. After the time’s up, remove the lid and simmer for another 15 minutes to thicken the sauce. Tip: If it’s too thick, add a splash of water; too thin, let it cook a bit longer.
8. Season with salt to taste, then serve hot. Just like that, you’ve got a dish that’s rich, flavorful, and utterly comforting. Pair it with rice or naan for the ultimate experience.

Just when you thought comfort food couldn’t get any better, this lamb curry with chickpeas comes along to prove you wrong. The lamb is so tender it practically melts in your mouth, while the chickpeas add a delightful texture contrast. Serve it over a bed of fluffy basmati rice, or scoop it up with warm, buttery naan for a meal that’s sure to impress.

Lamb Curry with Yogurt

Oh, lamb curry with yogurt—because sometimes your taste buds deserve a vacation to flavor town without the hassle of packing. This dish is like a cozy blanket for your soul, with a kick that says, ‘Hey, I’m here to party.’

Ingredients

• 2 lbs lamb shoulder, cubed (because bigger pieces mean juicier bites)
• 1 cup plain yogurt (full-fat, please—let’s not skimp on the creaminess)
• 2 tbsp olive oil (extra virgin, because my kitchen is fancy like that)
• 1 large onion, diced (tears are optional but likely)
• 3 garlic cloves, minced (more if you’re fighting off vampires)
• 1 tbsp ginger, grated (fresh is best, but we’re not judging)
• 2 tbsp curry powder (the secret handshake of this dish)
• 1 tsp turmeric (for that golden glow)
• 1 tsp cumin (because it’s the spice of life)
• 1 tsp salt (to make everything else pop)
• 1/2 tsp black pepper (for a little backstage drama)
• 1 cup water (hydration is key, even for curry)

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add diced onion and sauté until golden, about 5 minutes—stir occasionally unless you enjoy charcoal.
3. Toss in minced garlic and grated ginger, stirring for 1 minute until fragrant (your kitchen should smell amazing right now).
4. Sprinkle in curry powder, turmeric, cumin, salt, and black pepper, toasting the spices for 30 seconds to unlock their flavors.
5. Add lamb cubes, browning them on all sides—this should take about 5 minutes (patience is a virtue, especially here).
6. Stir in yogurt until the lamb is fully coated, then pour in water, bringing the mixture to a gentle simmer.
7. Cover the pot, reducing heat to low, and let it cook for 1.5 hours, stirring occasionally to prevent sticking (this is your chance to practice your stir-fry skills).
8. After the time’s up, check if the lamb is tender enough to fall apart with a fork—if not, give it another 15 minutes (good things come to those who wait).

Delight in the tender lamb swimming in a creamy, spiced yogurt sauce that’s bold yet comforting. Serve it over a bed of fluffy rice or with naan bread to sop up every last bit of that glorious sauce—because wasting flavor is a crime in my book.

Conclusion

Spicy lamb curry lovers, you’re in for a treat with these 18 mouthwatering recipes! Whether you’re craving something traditional or looking for a modern twist, this roundup has it all. We invite you to dive into these flavorsome dishes, share your favorites in the comments, and don’t forget to pin your top picks on Pinterest. Happy cooking!

Bella Bacinos