Lemony Lamb Curry

Lemony Lamb Curry

Lamb or mutton curry is a common dish in much of South Asia. While many versions already include lemon, we bump up the citrus volume to create a fresh take on a classic. You can also substitute Limoneira® Meyer lemons for a softer tang.
Course Main Course, Main Dish
Cuisine South Asian


  • 3 tablespoons ghee
  • 1 cinnamon stick
  • 1 teaspoon fresh thyme chopped
  • 2 onions chopped
  • 4 shallots chopped
  • 5 cloves of garlic crushed
  • 3 inches fresh ginger grated
  • 2 pounds lamb stew boneless
  • 1 cup chopped tomatoes
  • 1 tablespoon Cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 2 teaspoons kosher salt
  • 1 tablespoon black pepper freshly ground
  • 1 tablespoon turmeric ground
  • 1 tablespoon cumin ground
  • 1/2 cup plain yogourt
  • 1 Limoneira® lemon cut into slices
  • 1 chicken stock
  • 1/2 cup cilantro chopped


  • Add the ghee to a heavy skillet or Dutch oven over a medium heat, along with the cinnamon stick and fresh thyme. Cook for a minute or two.
  • Next, add the onions and shallots, and saute until lightly browned, or abotu 7 to 8 minutes, stirring frequently.
  • When the onions have started to caramelize, add the ginger and garlic, and continue to cook as you stir.
  • When the garlic and ginger are fragrant, add the lamb, and cook, stirring frequently to brown all sides.
  • When the lamb is browned, add the tomatoes, Cayenne pepper, paprika, garam masala, salt, pepper, turmeric and cumin. Cook and stir for another 2 or 3 minutes until the flavors begin to blend.
  • Stir in the yogurt, then the chicken stock. Add the lemon slices, and bring the mixture to a boil. Cover and lower the heat. Simmer for 1 1/2 to 2 hours, until the meat is the desired level of tenderness. It should be fork tender, with most of the liquid absorbed.
  • Sprinkle with chopped cilantro and serve over basmati rice.


Note: * You can substitute 1 tablespoon of extra virgin olive oil + 1 tablespoon of butter for the ghee in a pinch. * For bone-in lamb, use about 3 pounds.
Keyword Lemons
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