HOMEMADE INDIAN LAMB CURRY WITH CARAMELIZED ONIONS
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or basmati rice, this is a meal on its own
Today, I bring you another addition to my curry recipes. I have shared a few different lamb curries with you already. And yet, this one is another yogurt-based lamb curry.
WHY MAKE THIS CURRY?
This is my authentic Indian curry the way mom used to make, with no shortcut. No readymade curry powder and quick cooking methods.
If you look at the recipe, you will see every addition of ingredients requires a few minutes of sautéing, caramelizing, and cooking. Give it time, don't rush and you will be amazed!!
One of the secrets to this curry is to cook the onions until they are caramelized. These caramelized onions almost disappear into the sauce leaving their wonderful taste and flavor.
The dutch oven helps cook the meat evenly and without drying out all the moisture, so you won't need to add any additional water as it cooks.
By the way, you can also make this in the pressure cooker or instant pot if you don't have time to slow-cook. (details below)
INGREDIENTS AND SUBSTITUTES
As you can see this dish is fairly simple in terms of method and technique because what makes this dish a success are the spices.
Lamb - I prefer to use a lamb shoulder or leg of lamb for this dish. The meat does take longer to cook, but it comes out tender and juicy and absorbs all those wonderful spices.
Onions - I love to use red onions. They add a bit of sweetness, which is very desirable. It is very important that you cook the onions longer and slower. This will help caramelize the onions, which not just enhances the taste, but also adds that touch of deep red color to this dish (which I love).
Yogurt - Meat and dairy cooked together have a unique taste. In addition, yogurt also tenderizes the meat and makes it cook faster. I've used Greek yogurt for that rich and creamy taste.
Spices - There really is coriander, cumin, paprika, and cayenne, which you can find on any supermarket spice rack. You can also use 4 tbsp of store-bought or homemade curry powder if you don't have these on hand.
Spice mix - The whole spices are used to perfume the dish. If you don't have the whole spices you can use store-bought or homemade garam masala

STEP BY STEP INSTRUCTIONS
In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.
Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
Then, add onions and saute until caramelized, almost brown - about 10 minutes
Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.
Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
Next, add the yogurt. Combine it then add ½ cup water. Season with salt, pepper, and lemon juice.
Pro tip - stir the yogurt to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
Continue to cook it on the stovetop stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary.
Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.
Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
Garnish with fresh cilantro or parsley.
FREQUENTLY ASKED QUESTIONS
Can I make this without yogurt?
Yes, you can use the same amount of coconut yogurt or coconut cream. The taste will be slightly different but it's a good different.

Can I use other meats to make this Indian lamb curry?
You can also use mutton, beef, chicken or pork. You must try my slow-cooked chicken curry, slow-cooked beef curry, lamb masala or Lamb rogan josh.

What can I serve this curry with?
You can eat Indian lamb curry with stovetop Indian naan or garlic naan, Indian chapati, Sweet potato chapati, or steamed basmati rice, or try my rice pilaf with fruit and nuts. Today, I serve it with some homemade roti, which is an Indian no-yeast flatbread.

Can I make this lamb curry in an instant pot or pressure cooker?
Absolutely! Instead of using a dutch oven, saute in the stovetop pressure cooker or instant pot. Once you have sauteed all the ingredients.
Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker.
Instant pot - set the instant pot to manual. Saute then pressure cook on high for 25 minutes, then use manual release.