This delicious Nigella Lawson Lamb Curry is a hearty, flavorful dish that’s perfect for a cozy dinner. With tender lamb simmered in a rich, aromatic sauce of spices, tomatoes, and yogurt, it’s sure to satisfy. Serve it with fluffy basmati rice or warm naan for a complete, comforting meal. Perfect for special occasions or weeknight indulgence!
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๐งก Why Youโll Love This Lamb Curry Recipe:
- Rich and Flavorful: The combination of spices, garlic, ginger, and slow-cooked lamb creates a deep, complex flavor.
- Tender Lamb: Marinating and slow cooking ensure the lamb is tender and succulent.
- Make-Ahead Friendly: Tastes even better the next day, making it a great option for meal prep.
- Nutrient-Rich: Packed with protein from the lamb and vitamins from the tomatoes and spices.
- Flavorful Marinade: The yogurt and spice marinade not only tenderizes the lamb but also infuses it with flavor.
- Healthy Fats: Made with vegetable oil, offering a healthier fat option compared to traditional ghee.
โ What Is Nigella Lawson Lamb Curry Recipe?
Nigella Lawson’s Lamb Curry features marinated lamb cooked with onions, garlic, ginger, tomatoes, yogurt, and a blend of spices including curry powder, cumin, coriander, and garam masala.
๐ Nigella Lawson Lamb Curry Ingredients
- 1 kg (2.2 lbs) lamb shoulder or leg, cut into bite-sized pieces
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 2 inches fresh ginger, minced
- 2 large tomatoes, chopped
- 1 cup plain yogurt
- 3 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 1 cinnamon stick
- 4 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1 cup water or lamb stock
- Fresh cilantro (coriander) leaves, chopped, for garnish
- Cooked basmati rice or naan bread, for serving
๐ฒ How To Make Nigella Lawson Lamb Curry
- In a large bowl, mix the yogurt, half of the minced garlic and ginger, and 1 tablespoon of curry powder.
- Add the lamb pieces and coat them well. Marinate for at least 1 hour, or overnight in the refrigerator for best results.
- Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the marinated lamb pieces and brown them on all sides. Remove the lamb and set aside.
- In the same pot, add the remaining 1 tablespoon of oil. Add the chopped onions and cook until golden brown.
- Add the remaining garlic and ginger, and cook for another 2 minutes until fragrant. Add the ground cumin, ground coriander, turmeric, chili powder, and the remaining curry powder to the pot.
- Cook for 2-3 minutes, stirring constantly, to toast the spices and enhance their flavors.
- Add the chopped tomatoes to the pot. Cook until the tomatoes break down and the mixture becomes thick and saucy, about 5-7 minutes.
- Return the browned lamb to the pot. Add the cinnamon stick, cardamom pods, cloves, bay leaves, salt, and black pepper. Pour in the water or lamb stock. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the flavors are well-developed. Stir occasionally and add more water if necessary to prevent sticking.
- Stir in the garam masala and cook for an additional 5 minutes. Adjust the seasoning with salt and pepper, if needed.
- Garnish the lamb curry with chopped fresh cilantro. Serve hot with cooked basmati rice or naan bread.
๐ญ Recipe Tips:
- Marinate Overnight: For best flavor, marinate the lamb overnight in the yogurt and spice mixture. This helps tenderize the meat and infuses it with rich flavors.
- Brown the Lamb: Take the time to brown the lamb well on all sides. This step adds depth and richness to the curry.
- Control the Heat: Adjust the chili powder to your taste. Start with a small amount and add more if you prefer a spicier curry.
- Tomato Consistency: Cook the tomatoes until they break down completely and the mixture becomes thick and saucy. This forms the base of the curry and adds richness.
- Simmer Gently: Simmer the curry gently on low heat. Slow cooking helps the lamb become tender and allows the flavors to meld beautifully.
- Prevent Sticking: Stir the curry occasionally to prevent it from sticking to the bottom of the pot. Add a bit more water or stock if the curry becomes too thick during cooking.
๐ What To Serve With Lamb Curry?
Serve lamb curry with basmati rice, naan bread, or roti add a side of cucumber raita or yogurt for cooling contrast complement with vegetable dishes like saag paneer or aloo gobi, and finish with a fresh green salad.
๐ How To Store Leftovers Lamb Curry?
- Refrigeration: Allow leftovers lamb curry to cool completely then transfer it to an airtight container store in the refrigerator for up to 3-4 days.
- Freezing: Cool leftovers lamb curry completely, then place it in freezer-safe containers freeze for up to 3 months. Thaw in the refrigerator overnight.
๐ฅต How To Reheat Leftovers Lamb Curry?
- In The Stovetop: Transfer leftovers lamb curry to a saucepan heat over medium heat, stirring occasionally for up 10-15 minutes until heated through.
- In The Microwave: Place leftovers lamb curry in a microwave-safe dish cover it and microwave on medium power for up 2-3 minutes until thoroughly heated.
FAQโS
What cut of lamb is best for lamb curry?
Lamb shoulder or leg are the best cuts for lamb curry they have enough fat and connective tissue to become tender and flavorful when slow-cooked. Lamb shoulder, in particular, is well-suited for curries as it absorbs the spices well and remains juicy.
Can I use lamb chops for lamb curry?
While you can use lamb chops, they are best cooked quickly and may not become as tender as shoulder or leg cuts in a curry. If using lamb chops, reduce the cooking time to avoid overcooking.
How do I make lamb curry less spicy?
To reduce the spiciness, use less chili powder or omit it altogether you can also add more yogurt or cream to the curry to mellow the heat. Serving the curry with cooling sides like raita can also help balance the spiciness.
How can I thicken lamb curry?
To thicken lamb curry, you can simmer it uncovered for the last 15-20 minutes of cooking to reduce the liquid. You can also add a spoonful of ground almonds or coconut flour to the curry to help thicken the sauce.
Can I use boneless lamb for the curry?
Yes, boneless lamb works well for curry and is easier to eat just ensure you choose a cut with some fat, like shoulder or leg, for the best flavor and tenderness.
What can I do if my curry is too salty?
If the curry is too salty, add a few peeled and chopped potatoes to absorb some of the salt. Alternatively, you can add a bit more yogurt, cream, or coconut milk to balance the saltiness.
How do I prevent the curry from becoming too oily?
Trim excess fat from the lamb before cooking i f the curry still seems too oily, you can skim the excess oil off the top with a spoon before serving.
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Nigella Lamb Curry Nutrition Fact
Amount Per Serving
- Calories: 445
- Protein: 25g
- Carbohydrates: 12g
- Fiber: 3g
- Sugars: 5g
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 600mg
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 6%
- Iron: 20%
Nigella Lawson Lamb Curry
Description
Nigella Lawson’s Lamb Curry is made of lamb, onions, garlic, ginger, tomatoes, yogurt, and a blend of spices. Serves 6. Takes about 2.5 hours to prepare and cook, including marinating time a rich and flavorful dish perfect for any occasion.
Ingredients
Instructions
- In a large bowl, mix the yogurt, half of the minced garlic and ginger, and 1 tablespoon of curry powder.
- Add the lamb pieces and coat them well. Marinate for at least 1 hour, or overnight in the refrigerator for best results.
- Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the marinated lamb pieces and brown them on all sides. Remove the lamb and set aside.
- In the same pot, add the remaining 1 tablespoon of oil. Add the chopped onions and cook until golden brown.
- Add the remaining garlic and ginger, and cook for another 2 minutes until fragrant. Add the ground cumin, ground coriander, turmeric, chili powder, and the remaining curry powder to the pot.
- Cook for 2-3 minutes, stirring constantly, to toast the spices and enhance their flavors.
- Add the chopped tomatoes to the pot. Cook until the tomatoes break down and the mixture becomes thick and saucy, about 5-7 minutes.
- Return the browned lamb to the pot. Add the cinnamon stick, cardamom pods, cloves, bay leaves, salt, and black pepper. Pour in the water or lamb stock. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the flavors are well-developed. Stir occasionally and add more water if necessary to prevent sticking.
- Stir in the garam masala and cook for an additional 5 minutes. Adjust the seasoning with salt and pepper, if needed.
- Garnish the lamb curry with chopped fresh cilantro. Serve hot with cooked basmati rice or naan bread.
Notes
- Marinate Overnight: For best flavor, marinate the lamb overnight in the yogurt and spice mixture. This helps tenderize the meat and infuses it with rich flavors.
- Brown the Lamb: Take the time to brown the lamb well on all sides. This step adds depth and richness to the curry.
- Control the Heat: Adjust the chili powder to your taste. Start with a small amount and add more if you prefer a spicier curry.
- Tomato Consistency: Cook the tomatoes until they break down completely and the mixture becomes thick and saucy. This forms the base of the curry and adds richness.
- Simmer Gently: Simmer the curry gently on low heat. Slow cooking helps the lamb become tender and allows the flavors to meld beautifully.
- Prevent Sticking: Stir the curry occasionally to prevent it from sticking to the bottom of the pot. Add a bit more water or stock if the curry becomes too thick during cooking.