11 Bold Curry Lamb Stew Recipes Built Around Spiced Gravy

Lamb stew with curry spices makes a filling dinner that many families enjoy. These recipes focus on creating a spiced gravy that brings the whole dish together. You will find ideas that use basic ingredients and straightforward steps. Some work well for busy weeknights while others suit slower cooking times. Each one gives options to adjust the heat or add vegetables you already have.

Helpful Tips Before You Start

A few steps help the spiced gravy come together and keep the lamb tender.

Brown the lamb in batches

Work in small batches so the meat sears instead of steams. This step builds a base for the gravy.

Toast whole spices first

Warm cumin, coriander, and cardamom in a dry pan for one minute. Ground spices lose punch if added straight to the pot.

Choose shoulder or leg

These cuts hold up to long simmering and stay moist in the gravy. Trim excess fat but leave some for flavor.

Add liquid in stages

Pour in stock or tomatoes after the spices cook. Stir and let each addition reduce slightly before the next. This thickens the gravy naturally.

Simmer low and slow

Keep the heat gentle once everything is in the pot. Check at the 90 minute mark and add water only if the gravy looks too thick.

Madras Lamb Stew with Tamarind-Spiced Gravy

This Madras lamb stew brings sharp heat and bright tang together in one pot. The tamarind cuts through the rich gravy while Madras curry powder and mustard seeds give it a bold South Indian edge. It works well on cool evenings when you want something warming but still lively on the plate.

The finished stew has tender chunks of lamb in a thick, spiced gravy that clings to rice or flatbread. Serve it when you need a straightforward one-pot meal that tastes even better the next day.

Madras Lamb Stew with Tamarind-Spiced Gravy

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Measuring spoons

Ingredients

  

• 1.5 pounds lamb stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Madras curry powder
• 1 teaspoon mustard seeds
• 10 fresh curry leaves
• 2 tablespoons tamarind paste
• 2 cups lamb stock
• 1 can (14 oz) diced tomatoes
• Salt and black pepper to taste
• Steamed rice, for serving
• Fresh cilantro, for garnish

Instructions

 

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the lamb cubes in a single layer and brown on all sides, about 6 minutes total. Remove the lamb to a plate and set aside.
• Lower the heat to medium. Add the sliced onions to the same pot and cook until softened and lightly golden, about 8 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute more.
• Sprinkle in the Madras curry powder, mustard seeds, and curry leaves. Stir constantly for 30 seconds until the spices smell fragrant.
• Return the browned lamb to the pot. Add the tamarind paste, lamb stock, and diced tomatoes. Season with salt and black pepper. Bring the mixture to a gentle simmer.
• Cover the pot, reduce the heat to low, and cook for 1 hour and 30 minutes, stirring occasionally, until the lamb is fork-tender and the gravy has thickened.
• Taste and adjust salt if needed. Serve the stew over steamed rice and finish with a sprinkle of fresh cilantro.

Notes

If the gravy tastes too sharp from the tamarind, stir in a pinch of sugar at the end. The stew thickens as it cools, so add a splash of stock when reheating. Leftovers keep well in the fridge for three days and the flavors settle nicely overnight.

Course: Main Course
Cuisine: Indian
Equipment: Large Dutch oven, Wooden spoon, Measuring spoons

Thai Coconut Lamb Curry Stew with Red Curry Gravy

This Thai coconut lamb curry stew brings tender chunks of lamb together in a rich red curry gravy that gets its creaminess from coconut milk. The spiced gravy coats every bite and pairs well with rice for a filling meal. It suits cool evenings when you want something warming yet bright from lime and herbs.

The dish balances savory curry paste with a touch of sweetness and acidity. It works for family dinners or casual gatherings with friends. The gravy thickens as it simmers, giving the stew a hearty texture without extra thickeners.

Thai Coconut Lamb Curry Stew with Red Curry Gravy

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Dutch Oven
• Knife
• Cutting Board
• Wooden Spoon

Ingredients

  

• 1.5 pounds lamb stew meat, cut into 1-inch chunks
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 1 can (14 oz) full-fat coconut milk
• 1 cup beef broth
• 2 tablespoons fish sauce
• 1 red bell pepper, sliced
• 2 carrots, sliced into rounds
• 2 tablespoons brown sugar
• Juice of 1 lime
• Fresh cilantro and Thai basil leaves, for garnish
• Cooked jasmine rice, for serving

Instructions

 

• Brown the lamb chunks in a Dutch oven over medium-high heat until seared on all sides. Remove the lamb and set it aside.
• Add the diced onion to the pot and cook until softened. Stir in the garlic and ginger, then cook for one minute more.
• Mix in the red curry paste and let it cook for 30 seconds to release its aroma. Pour in the coconut milk and beef broth, scraping the bottom of the pot to loosen any browned bits.
• Return the lamb to the pot. Bring the mixture to a simmer, then cover and cook on low heat for 60 minutes until the lamb starts to tenderize.
• Add the sliced red bell pepper and carrots. Continue simmering uncovered for 20 more minutes until the vegetables soften and the gravy thickens.
• Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed. Serve the stew over cooked jasmine rice and top with fresh cilantro and Thai basil.

Notes

Simmer the stew a little longer uncovered if you want a thicker gravy. Swap the beef broth for chicken broth if that is what you have on hand. Leftovers reheat well the next day and the flavors deepen overnight. Add the herbs only at the end so they stay fresh and green.

Course: Main Course
Cuisine: Thai
Equipment: Dutch Oven, Knife, Cutting Board, Wooden Spoon

Moroccan Harissa Lamb Stew with Apricot-Spiced Gravy

This stew brings together the heat of harissa with the gentle sweetness of apricots to create a spiced gravy that clings to tender lamb. It works well for cool evenings when you want something hearty but still bright from the spices. The result is a balanced bowl with soft meat, plump fruit pieces, and a gravy that tastes layered rather than one-note.

The dish suits a casual dinner with friends or a make-ahead meal for the week. The gravy thickens naturally as it simmers, giving each bite a rich coating without extra thickeners.

Moroccan Harissa Lamb Stew with Apricot-Spiced Gravy

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Dutch oven
• wooden spoon
• knife
• cutting board

Ingredients

  

• 1.5 pounds lamb stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 cups beef broth
• 1/2 cup dried apricots, chopped
• 1 can (15 ounces) chickpeas, drained and rinsed
• Salt and black pepper to taste
• Fresh cilantro, chopped, for serving

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, about 6 to 8 minutes. Remove the lamb to a plate and set aside.
• Lower the heat to medium. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Add the harissa paste, cumin, coriander, and cinnamon. Stir for 1 minute until the spices smell fragrant.
• Return the lamb to the pot. Pour in the beef broth and add the chopped apricots. Bring the mixture to a simmer, then cover and cook on low heat for 1 hour and 15 minutes, stirring occasionally.
• Stir in the chickpeas and continue simmering uncovered for 15 minutes so the gravy thickens slightly. Season with salt and black pepper to taste.
• Ladle the stew into bowls and top with chopped cilantro before serving.

Notes

If the gravy seems too thick at the end, add a splash of broth to loosen it. The apricots soften and break down a bit during cooking, which helps sweeten the sauce naturally. Leftovers reheat well the next day, though you may need to add a little water when warming because the gravy continues to thicken in the fridge.

Course: Main Course
Cuisine: Moroccan
Equipment: Dutch oven, wooden spoon, knife, cutting board

Goan Vindaloo Lamb Stew with Vinegar-Tinged Gravy

This Goan-style lamb stew brings sharp vinegar notes together with warm spices to create a bold gravy that clings to tender chunks of meat. It works well on cool evenings when you want something hearty yet lively, and the gravy thickens nicely as it simmers.

The dish balances heat from chilies with the bright tang of vinegar, giving the stew a clean finish rather than heavy richness. Lamb stays moist while the onions and spices melt into the sauce.

Goan Vindaloo Lamb Stew with Vinegar-Tinged Gravy

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1.5 pounds lamb shoulder, cut into 1.5-inch chunks
• 2 tablespoons vegetable oil
• 2 medium onions, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons Kashmiri chili powder
• 1 teaspoon mustard seeds
• 3 tablespoons white vinegar
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the mustard seeds and let them pop for 30 seconds.
• Add the sliced onions and cook for 6 to 8 minutes until they turn golden at the edges.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the cumin, turmeric, and Kashmiri chili powder. Stir for 30 seconds to toast the spices.
• Add the lamb chunks and salt. Brown the meat on all sides for about 5 minutes, turning pieces as needed.
• Pour in the white vinegar and water. Bring the mixture to a gentle boil, then reduce heat to low.
• Cover and simmer for 60 to 75 minutes, stirring occasionally, until the lamb is fork-tender and the gravy has thickened.
• Remove from heat and sprinkle with chopped cilantro before serving.

Notes

If the gravy thickens too much during simmering, add a splash of water to loosen it. The vinegar flavor mellows after the full cooking time, so taste and add an extra teaspoon only if you prefer sharper tang. Leftovers reheat well the next day as the spices continue to meld.

Course: Main Course
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Knife

Punjabi Lamb and Chickpea Stew in Garam Masala Gravy

This stew brings together tender lamb and creamy chickpeas in a thick gravy loaded with garam masala. The spices bloom slowly in the pot, giving the sauce deep warmth without too much heat. It works well for weeknight dinners when you want something filling that still feels special.

The lamb stays moist after a long simmer, while the chickpeas add a nice bite. Serve it over rice or with flatbread to soak up the gravy.

Punjabi Lamb and Chickpea Stew in Garam Masala Gravy

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions

 

• Heat the oil in a large Dutch oven over medium heat. Add the lamb cubes and brown them on all sides, then remove the lamb to a plate.
• Add the onions to the same pot and cook until they turn soft and golden, about 8 minutes. Stir in the garlic and ginger and cook for 1 minute more.
• Sprinkle in the garam masala, cumin, and turmeric. Stir for 30 seconds until the spices smell fragrant.
• Pour in the diced tomatoes and cook for 3 minutes, scraping the bottom of the pot to loosen any browned bits.
• Return the lamb to the pot along with the chickpeas and chicken broth. Season with salt and pepper.
• Bring the mixture to a boil, then lower the heat, cover, and simmer for 1 hour until the lamb is tender. Stir now and then.
• Remove the lid and simmer 10 minutes longer if you want the gravy thicker. Serve over cooked rice and top with chopped cilantro.

Notes

If the gravy seems thin at the end, mash a few chickpeas against the side of the pot before the final simmer. Leftovers taste even better the next day after the flavors settle. Store them in the fridge for up to three days and reheat gently with a splash of broth.

Course: Main Course
Cuisine: Indian
Equipment: Large Dutch oven, Wooden spoon, Knife, Cutting board

Jamaican Curry Lamb Stew with Sweet Potato and Allspice Gravy

This stew combines tender lamb with chunks of sweet potato in a thick gravy built from Jamaican curry powder and allspice. The result is a hearty one-pot meal that balances warm spices with natural sweetness from the potatoes.

It suits cool evenings or casual family dinners when you want something filling without much fuss. The gravy clings to the meat and vegetables, giving each bite a steady curry flavor backed by the earthy note of allspice.

Jamaican Curry Lamb Stew with Sweet Potato and Allspice Gravy

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Course Main Course

Cuisine Jamaican

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Knife

Ingredients

  

• 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
• 3 tablespoons Jamaican curry powder
• 2 large sweet potatoes, peeled and cut into 1-inch chunks
• 1 teaspoon ground allspice
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 cups beef broth
• 1 can (14 ounces) coconut milk
• 2 sprigs fresh thyme
• 1 whole scotch bonnet pepper (optional)
• Salt and black pepper to taste
• Cooked rice, for serving

Instructions

 

• Pat the lamb dry and season it with salt and black pepper. Heat a large Dutch oven over medium-high heat and brown the lamb in batches until it develops color on all sides. Remove the lamb and set it aside.
• Lower the heat to medium and add the diced onion to the same pot. Cook for 4 minutes until the onion softens, then stir in the garlic and ginger for 1 minute more.
• Sprinkle the Jamaican curry powder and ground allspice over the onion mixture. Stir for 30 seconds to toast the spices, then return the lamb to the pot.
• Pour in the beef broth and coconut milk. Add the thyme sprigs and the whole scotch bonnet pepper if using. Bring the mixture to a gentle simmer.
• Add the sweet potato chunks, cover the pot, and cook for 45 minutes, stirring once or twice. The lamb should be fork-tender and the sweet potatoes soft enough to thicken the gravy slightly.
• Remove the thyme sprigs and scotch bonnet pepper. Taste and adjust salt if needed. Serve the stew over cooked rice.

Notes

Simmer the stew uncovered for the final 10 minutes if the gravy needs to reduce further. The whole scotch bonnet adds aroma without much heat as long as it stays intact. Leftovers reheat well the next day because the flavors settle. If you want a milder version, simply omit the scotch bonnet.

Course: Main Course
Cuisine: Jamaican
Equipment: Large Dutch oven, Wooden spoon, Knife

Creamy Korma Lamb Stew with Cashew and Cardamom Gravy

This stew brings together tender lamb and a rich, nutty gravy that feels both comforting and special. The cashews and cardamom create a smooth, spiced base that coats the meat without overwhelming heat, making it a good choice for cooler evenings or when you want something a little different from standard curries.

The texture stays thick and creamy thanks to the blended cashew gravy, while the lamb stays juicy after slow simmering. It works well for family dinners or when serving guests who enjoy milder Indian flavors.

Creamy Korma Lamb Stew with Cashew and Cardamom Gravy

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Blender
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds lamb stew meat, cut into chunks
• 1 cup raw cashews, soaked in water for 30 minutes
• 6 green cardamom pods
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 cup plain yogurt
• 2 cups lamb or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Extra toasted cashews for garnish

Instructions

 

• Heat the oil in a large pot over medium heat. Add the chopped onions and cook until soft and lightly golden.
• Stir in the minced garlic and grated ginger. Cook for one minute until fragrant.
• Add the lamb chunks and brown them on all sides.
• Sprinkle in the cumin, coriander, turmeric, and garam masala. Stir to coat the meat evenly.
• Pour in the broth and bring the mixture to a simmer. Cover and cook for 45 minutes until the lamb is tender.
• While the stew simmers, drain the soaked cashews. Blend them with the yogurt and the seeds from the cardamom pods until smooth.
• Stir the cashew mixture into the pot along with the heavy cream. Simmer uncovered for 10 more minutes until the gravy thickens. Season with salt to taste.
• Serve hot, topped with chopped cilantro and extra toasted cashews.

Notes

If the gravy thickens too much during simmering, add a splash of broth to loosen it. For a lighter version, replace the heavy cream with more yogurt, though the texture will be slightly less rich. Leftovers reheat well on the stove with a little added liquid to restore the creamy consistency.

Course: Main Course
Cuisine: Indian
Equipment: Large pot, Blender, Knife, Cutting board

Parsi Dhansak Lamb Stew with Lentils and Fenugreek Gravy

This stew combines tender lamb with lentils that cook down into a thick spiced gravy. The fenugreek leaves add a slight bitterness that balances the warm spices. It works well for weekend meals when you want something hearty and filling.

The dish has a rich texture from the lentils and a deep flavor from the slow simmer. It pairs nicely with rice or flatbread for soaking up the gravy.

Parsi Dhansak Lamb Stew with Lentils and Fenugreek Gravy

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board
• Measuring Cups

Ingredients

  

• 1.5 pounds lamb shoulder, cut into 1-inch pieces
• 1 cup toor dal
• 2 tablespoons dried fenugreek leaves
• 1 large onion, diced
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 4 cups water
• Fresh cilantro, chopped

Instructions

 

• Rinse the toor dal under cold water until the water runs clear. Set it aside.
• Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
• Add the diced onion and cook until it turns soft and lightly golden. Stir in the minced garlic and grated ginger.
• Add the lamb pieces and cook until they brown on all sides. Stir in the chopped tomatoes along with the ground coriander, turmeric, chili powder, and salt.
• Pour in the water and add the rinsed toor dal. Bring the mixture to a boil, then lower the heat and cover the pot. Simmer for 45 minutes until the lamb is tender and the lentils have broken down.
• Stir in the dried fenugreek leaves and garam masala. Simmer uncovered for another 10 minutes to thicken the gravy.
• Turn off the heat and let the stew rest for 5 minutes. Sprinkle with chopped cilantro before serving.

Notes

Add the fenugreek leaves only at the end of cooking so their flavor stays bright rather than turning bitter. If the gravy thickens too much while simmering, add a splash of water to loosen it. Leftovers taste even better the next day after the spices settle.

Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Measuring Cups

Smoky Masala Lamb and Eggplant Stew in Bold Curry Gravy

This stew pairs tender lamb with soft eggplant in a thick spiced gravy. The smoky masala flavor comes through in each bite and makes the dish feel hearty without being heavy.

It suits cool nights when you want a one-pot meal with bold curry notes. The gravy clings to the meat and vegetables for a rich texture that pairs well with rice or flatbread.

Smoky Masala Lamb and Eggplant Stew in Bold Curry Gravy

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 1.5 pounds lamb shoulder, cut into 1-inch cubes
• 1 medium eggplant, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 14-ounce can diced tomatoes
• 2 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions

 

• Heat the oil in a large pot over medium-high heat. Add the lamb cubes and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
• Add the onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic and ginger and cook for 1 minute.
• Add the smoked paprika, cumin, coriander, garam masala, and chili powder. Stir for 30 seconds until fragrant.
• Return the lamb to the pot. Pour in the diced tomatoes and beef broth. Add the salt and black pepper. Bring the mixture to a simmer, then cover and cook on low heat for 45 minutes.
• Add the eggplant cubes and stir to combine. Continue simmering uncovered for 20 minutes until the eggplant is tender and the gravy has thickened.
• Remove from heat and sprinkle with chopped cilantro before serving.

Notes

Broil the eggplant cubes for 5 minutes before adding them if you want extra smoky flavor. Leftovers taste even better the next day after the spices settle. Reheat gently on the stove with a splash of broth to loosen the gravy. Serve with plain rice or warm naan to soak up the bold curry sauce.

Course: Main Course
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife, Wooden spoon

Fresh Green Herb Lamb Stew with Cilantro-Mint Curry Gravy

This stew stands out for its bright herbal base that cuts through the richness of lamb. It suits cool evenings when you want a curry that feels fresh instead of heavy. The gravy builds from warm spices and finishes with plenty of cilantro and mint for a clean, green finish that clings to each bite of meat and potato.

Fresh Green Herb Lamb Stew with Cilantro-Mint Curry Gravy

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1½ pounds lamb stew meat, cubed
• 2 tablespoons oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 green chili, finely chopped
• 2 cups lamb broth
• ¾ cup plain yogurt
• 1 cup chopped fresh cilantro, divided
• ½ cup chopped fresh mint
• Salt and pepper to taste
• 2 medium potatoes, cubed

Instructions

 

• Heat the oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides, then remove and set aside.
• Add the onion to the same pot and cook until softened. Stir in the garlic, ginger, and green chili.
• Sprinkle in the cumin, coriander, and turmeric. Cook the spices for one minute until fragrant.
• Return the lamb to the pot along with the potatoes. Pour in the lamb broth and bring to a simmer.
• Cover and cook for 45 minutes until the lamb is tender and the potatoes are soft.
• Stir the yogurt into the pot a spoonful at a time, then add half the cilantro and all the mint. Simmer uncovered for 5 minutes to thicken the gravy.
• Season with salt and pepper. Scatter the remaining cilantro over the top before serving.

Notes

Stir the yogurt in gradually off the heat if the gravy looks like it might separate. Leftovers taste even better the next day once the herbs have settled into the gravy. Serve over rice or with warm flatbread to soak up the spiced liquid.

Course: Main Course
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Slow-Braised Root Vegetable Lamb Stew in Fragrant Madras Gravy

This stew brings together tender lamb and earthy root vegetables in a spiced Madras gravy. The slow braise lets the curry flavors deepen while the vegetables soften and soak up the sauce. It works well for a weekend meal when you want something hearty without much hands-on time.

The result is a thick, aromatic stew with chunks of lamb and sweet vegetables in every bite. Madras curry powder gives it a warm, slightly tangy heat that stands out from milder curries.

Slow-Braised Root Vegetable Lamb Stew in Fragrant Madras Gravy

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife
• Wooden Spoon

Ingredients

  

• 1.5 lbs lamb stew meat, cut into chunks
• 2 carrots, peeled and sliced
• 2 medium potatoes, cubed
• 1 parsnip, peeled and sliced
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp Madras curry powder
• 1 can (14 oz) diced tomatoes
• 2 cups lamb or beef broth
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

 

• Heat the vegetable oil in a Dutch oven over medium heat. Add the lamb chunks and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
• Add the diced onion to the same pot and cook for 4 minutes until softened. Stir in the minced garlic and Madras curry powder and cook for 1 minute until fragrant.
• Return the lamb to the pot. Pour in the diced tomatoes with their juices and the broth. Add the salt and black pepper. Bring the mixture to a simmer.
• Cover the pot and transfer it to a 325°F oven. Braise for 1 hour and 30 minutes.
• Remove the pot from the oven. Stir in the carrots, potatoes, and parsnip. Cover and return to the oven for another 45 minutes until the vegetables are tender and the lamb is soft.
• Taste and adjust salt if needed. Sprinkle with chopped fresh cilantro before serving.

Notes

For a thicker gravy, mash a few potato pieces against the side of the pot before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. If you prefer less heat, use a mild Madras curry powder blend. The stew tastes even better the next day once the flavors have settled.

Course: Main Course
Cuisine: Indian
Equipment: Dutch Oven, Cutting Board, Knife, Wooden Spoon