Lamb Curry recipe

No time to bake? Enjoy lamb in a quick stir-fry thatís full of Indian curry and spice.


1 tablespoon olive oil
2 cups boneless lamb, cubed
1 medium onion, chopped
2 cups chicken broth
1 clove garlic, minced
2 tablespoons all-purpose flour
1 tablespoon butter
1 tablespoon vegetable oil
2 teaspoons curry powder
½ teaspoon ground cumin


1) Heat olive oil in a large skillet over medium-high. Add lamb and cook until browned on all sides, turning occasionally, about 6 minutes.

2) Add onion to skillet; cook until softened, about 4 minutes, stirring. Add garlic and cook 1 minute. Add flour, butter, vegetable oil, curry, and cumin; cook until fragrant, whisking to mix, about 2 minutes.

3) Add broth and bring to a boil over high heat; reduce to a simmer and cook until lamb is cooked through, about 15 minutes. Serve warm.

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Reviews and Comments:

Review by Sudipa Mukhopadhyay on June 27th, 2011:

Beautiful... Very tasty...

Review by Renee on July 10th, 2011:

This dish is very good I added spinach to mine. It reminded me kinda of an Indian dish.

Review by Steve on July 24th, 2011:

So easy to set up and cook. I found that I had everything on hand so 30 minutes after reading this, I was eating! Yumm!

Review by Christine on August 27th, 2011:

Really nice recipe, simple but surprisingly tasty! Add beans to enhance. Natural yoghurt to top it off, Yum!

Review by J. Finrow on November 17th, 2011:

An excellent dish, I added sake and raisins which gave it a bit rounder taste. This is good stuff...

Review by Ayah on December 16th, 2011:

It was beautiful, very tasty and easy to cook.

Review by Elizabeth on December 25th, 2011:

I added diced tomato and current - easy and delicious

Review by Hannah on January 26th, 2012:

This was delicious! I put it on top of brown rice... See my blog about it here

Review by Lina on March 11th, 2012:

This recipe came out great! It was my first time cooking lamb and it was easy. I did make a few alterations. In the first step, after browning the meat for a few minutes in oil with diced onion, I added a half cup of water and a generous amount of garlic salt. This made the meat tender and the flavors really seeped in. I didn't have any butter or olive oil on hand so I just substituted more vegetable oil. I also didn't have garlic but I think the garlic salt I used when browning the meat was enough. The rest I followed and served with couscous! It was tender, flavorful, and just delicious!!!

Review by Jan on March 28th, 2012:

This was one of my first attempts at cooking lamb. I love curry, so I knew I would like it, but I was very surprised when my husband complimented it... he claims he doesn't like curry...very yummy in my opinion.

Review by Marisa Fox on April 21st, 2012:

Very easy & delicious! It was my first time cooking lamb. The curry flavor is yummy. I followed the recipe for the most part (used red onion) & added some chopped roasted red pepper. Will definitely make this again!

Review by Nova on August 16th, 2012:

This was SO good and easy to make. I added a cup of raisins and used carraway seeds instead of cumin (only because I didn't have cumin), turned out great! Will definitely be adding it to the rotation, so glad I found it.

Comment by Telarni on September 3rd, 2012:

How many portions does this recipe make?


Published: April 19, 2011
Average rating of 4.42 stars based on 12 reviews.
Summary: No time to bake? Enjoy lamb in a quick stir-fry that's full of Indian curry and spice.
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