Lamb curry is an easy and flavorful curry that I make with bone-in loin chops, which are a tender cut of meat from the upper buttocks area of the lamb. If you prefer another cut of lamb meat, you may use that as well; just make sure it is a bone-in cut as the bones give extra flavor to the curry. This dish goes great with Plain Boiled Rice or Rice with Cumin and Peas. You may also serve this dish with Indian breads such as Whole Wheat Flatbreads, Oven Baked White Breads or Oven Baked Whole Wheat Breads. 

Serves 3 to 4     

Prep time: 10 minutes     

Cook time: 40 minutes

Refrigerator life: 3 days     

Freezer life: 1 month

Reheating method: Place the refrigerated or defrosted lamb curry in a saucepan over medium-low heat and stir periodically. 

A less preferred method is to place the lamb curry in a microwave, cover and stir periodically.

4 bone-in lamb loin chops, about 1 lb (500 g) total 

(see “Shopping Tip” below)

3 tablespoons vegetable oil

1/4 teaspoon cumin seeds

1/4 teaspoon mustard seeds

1 tablespoon minced garlic

1 tablespoon peeled and finely grated fresh ginger

1 small onion, diced

1/4 teaspoon ground turmeric

3/4 teaspoon ground red pepper (cayenne)

3/4 teaspoon salt

2 teaspoons Garam Masala (page 44)

1 handful fresh mint leaves (about 1/4 cup/5 g packed leaves), rinsed and chopped 

11/2 cups (375 ml) water

If your butcher has cut the chops for you, trim any excess fat and discard and then wash the lamb pieces with cold water. If the loin chops are not yet cut, trim any excess fat and discard. If you have a sturdy cleaver, cut the chops into 1-inch (2.5-cm) or larger pieces. Or, simply cut the meat away from the bone and then cut it into 1-inch (2.5-cm) pieces. Leave some meat on the bones so there will be boneless and bone-in pieces to enjoy. Wash the cut loin chops with water. 

Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the cumin seeds and mustard seeds. Sauté until the cumin seeds turn brown and you hear the mustard seeds pop, stirring frequently, about 10 seconds. Do not let the cumin seeds burn and turn black. 

Add the garlic, ginger and onion. Stir to combine. Sauté until the onion is translucent, stirring frequently, about 3 minutes.

Add the loin chop pieces, turmeric, red pepper, salt, Garam Masala, mint leaves and water. Stir to combine. Bring to a rolling boil over high heat.

Reduce the heat to medium-low. Cover the saucepan. Simmer until the meat is tender and cooked so that you can easily cut through it with a knife when done, stirring occasionally, about 35 minutes. Enjoy now or let cool to room temperature and refrigerate or freeze for later!

SHOPPING TIP: The lamb chops need to be broken down into 1-inch (2.5-cm) or larger pieces. If you have a helpful butcher, ask him or her break the chops or other bone-in cut of lamb down into pieces. It will make things easier for you because the bones are tough to cut! Of course, if you forget to ask your butcher to do this, there is an easier back-up method (described in Step 1).