28 curry lamb recipes

Tender lamb stew meat braised in a fragrant blend of coriander, cumin, cardamom, turmeric, and ginger, then finished with a swirl of yogurt and fresh lemon juice. Serve over rice for a deeply aromatic Indian curry.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Authentic lamb curry with freshly ground whole spices, coconut milk, and lemongrass. Aromatic cardamom, coriander, cumin, and peppercorns create complex Indian flavors.

Garam masala lamb kebabs marinated in spiced yogurt with ginger, garlic, and fresh coriander, then grilled until charred and finished with a dusting of warm, toasted garam masala. Includes a from-scratch spice blend.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Crispy deep-fried samosas with spiced curried meat filling wrapped in homemade pastry. Seasoned with garam masala, fresh ginger, and mint, these golden triangles shatter at first bite.

Curry garlic dip whisks mayonnaise with chili sauce, curry powder, garlic, grated onion, and Worcestershire for a make-ahead party dip. Doubles as a sauce for cold shrimp, steak, or lamb.

Alicha: Ethiopian mild meat stew with beef, lamb, or goat braised slow with turmeric, ginger, mustard, and caraway seeds. The yellow-gold curry that pairs with injera or rice.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Curried mayonnaise spread made with just mayo and curry powder. A 5-minute condiment for sandwiches, chicken, shrimp, or lamb wraps.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.