Lamb masala

This popular marinated Indian curry is slow-cooked to perfection, producing tender lamb and aromatic, spicy flavours able to ignite the senses at any time of year. Heighten with naan bread and basmati rice or try it specifically as a winter warmer.

  • 20 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 8
  • Print


Lamb masala
  • 2 tablespoon vegetable oil
  • 1.5 kilogram diced lamb shoulder
  • 2 medium (300g) brown onions, chopped finely
  • 4 cloves garlic, crushed
  • 2 piece (10g) fresh ginger, grated
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 1/2 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 6 cardamom pods, bruised
  • 4 whole cloves
  • 1 cinnamon stick
  • 10 fresh curry leaves
  • 400 gram can crushed tomatoes
  • 2/3 cup (160ml) thick yoghurt
  • 1 cup (250ml) water
  • 1 teaspoon sea salt


Lamb masala
  • 1
    Heat oil in a large heavy-based pan; cook the lamb, in batches, until well browned all over. Remove from pan.
  • 2
    Cook onion, garlic and ginger in same pan until soft. Add spices and curry leaves to pan; cook, stirring, until fragrant.
  • 3
    Add undrained tomatoes, yoghurt, water and salt; bring to the boil, return lamb and any juices to the pan. Simmer, covered, for 1 hour and 30 minutes. Simmer, uncovered, for a further 30 minutes or until lamb is tender. Season to taste with salt.
  • 4
    Serve lamb curry with naan and basmati rice, if desired.


Suitable to freeze. Not suitable to microwave.

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