Lamb Curry: 10 Delicious Secrets for Perfect Flavor

Marinate the lamb with yogurt, half the garlic-ginger, turmeric, chili powder, and salt. Let it rest for at least 1 hour or overnight.

Heat oil or ghee in a heavy pot. Add cumin seeds and let them sizzle.

Add onions and cook until golden brown, about 10–15 minutes.

Stir in remaining garlic and ginger. Cook until the raw smell disappears.

Add chopped tomatoes and cook until they break down and oil separates.

Add coriander powder, turmeric, chili powder, and salt. Cook for 2–3 minutes.

Add marinated lamb and sear until browned.

Pour in water or stock to just cover the lamb. Bring to a boil, then simmer on low for 1.5 to 2 hours.

Once lamb is tender, sprinkle garam masala and simmer uncovered for 5–10 minutes.

Garnish with fresh cilantro and serve hot.