Healthy Lamb Curry Recipe
Homemade Indian Lamb Curry

Indian Lamb Curry Recipe

Homemade Healthy Lamb Curry Recipe, Easy Indian Lamb Curry, made with just a few simple Indian spices, fresh vegetables and herbs. Simple step by step method.



We have used lamb leg meat for this lamb curry recipe because it is much easier to cut and remove the fat. To ensure the lamb cooks fairly quickly cut it into small 1/2 inch pieces. There's nothing worse than waiting hours for meat to soften.


You can add any of your favourite vegetables to curry and experiment with other vegetables you would like to try.

Remember that any root vegetable such as carrots, potatoes or sweet potato need to be streamed or boiled until just cooked before adding them to the curry.

Indian Spices

Fresh is best. If you have spices in your cupboard which have been there for a long time, throw them and buy a fresh supply. Spices do lose their aroma and flavour.


1 1/2lbs of Lean Lamb cut into small cube pieces

Indian Spices

  • 1 ½ tbsp coriander
  • 1 tbsp cumin
  • ½ tsp cinnamon
  • ½ tsp chilli powder
  • 1 ½ tsp turmeric
  • ½ tsp fenugreek


  • 2 large onions finely chopped
  • 1 inch of fresh ginger grated
  • 2-4 cloves of garlic minced finely
  • 1 ½ lbs- ¾ kg fresh tomatoes finely chopped or 440gr tin of chopped tomatoes
  • 3 tbsp of vegetable oil
  • 1 pint - ½ litre vegetable stock or hot water
  • Fresh coriander

Preparing your Lamb Curry Recipe

Heat the oil in a large heavy pot with a lid

Add onions, ginger and garlic.

Stir and cover.

Cook slowly until ingredients are soft and the onions are transparent.

Add the spices and stir constantly.

The mixture will become dry.

Add a just a little stock or hot water.

Stir and pop the lid on again for a few minutes.

Now add the chopped lamb.

Stir and cook until the meat is brown on all sides this seals the meat.

Add the tomatoes and a little stock or hot water.

Cover and simmer, stirring occasionally until the lamb meat is tender.

The time needed to soften lamb can vary from 30 mins to 1 hour. It all depends on the age and cut of the meat.

During simmering, you may have to add more stock or water to stop the curry from sticking.

If the curry sauce is to thick for you, just add more stock a little at a time until your happy with the consistency

When the curry is cooked, remove any fat which comes to the surface.

Sprinkle washed and chopped fresh coriander on top.

Ideas for Healthy Side Dishes
to have with this lamb curry recipe...

Steamed Basmati Rice and a Healthy side dish of finely chopped onion and fresh coriander mixed.

Crispy Oven Baked Potato Wedges

Vegetable Curry Side dish

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