Traditional Lamb Curry (Indian Takeaway Style)

Recreate an Indian restaurant classic with this takeaway style traditional lamb curry recipe! A balanced curry with just a touch of heat.

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For those who like their curry on the less spicy side, this classic Indian takeaway style traditional lamb curry ticks all the boxes. The recipe uses Indian restaurant style curry broth, with garlic ginger paste, tomato puree, dried fenugreek leaves and fresh coriander. The resulting curry sauce is flavourful but mild. If you’ve ever ordered a tandoori or ‘mixed grill’ dish from your local Indian takeaway, this is the kind of sauce you might typically get bundled with it as standard.

Ingredients For Traditional Lamb Curry

This easy traditional lamb curry recipe takes just minutes to put together using takeaway style curry broth. This precooked broth is an onion and spice filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a starting point for curry sauces and makes it easy to cook dishes in just a few minutes. In this case, curry broth is cooked out with garlic ginger paste, tomato puree, dried fenugreek leaves and fresh coriander leaves to make a deliciously mild curry sauce. With slow cooked lamb for curry dishes already prepared, you can serve up your favourite Indian restaurant style curry in just a few minutes!

• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Mild Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Sea Salt
• Slow Cooked Lamb For Indian Curry Dishes
• Fresh Coriander Leaves

How To Make Traditional Lamb Curry

Putting together this traditional lamb curry is easy! And, with curry broth in the fridge or freezer, it takes just minutes too. First, a small amount of curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder, dried fenugreek leaves and sea salt. More curry broth is added, along with slow cooked lamb, and the sauce is simmered to perfection.

Step 1: Begin Curry

Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), Pinch sea salt and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.

Step 2: Simmer Curry

Add the remaining 80 millilitres curry broth and 8-9 pieces slow cooked lamb for Indian curry dishes . Mix well and simmer for 2-3 minutes, stirring occasionally.

Step 3: Serve Curry

Transfer the traditional lamb curry to a serving bowl and finish with 1 small handful fresh coriander leaves, finely chopped. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Chicken Traditional Lamb Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked lamb.
Cooking The Curry Sauce: Each time curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the traditional curry sauce becomes thick too quickly (or if you like more curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the curry sauce is simmering.

I hope you’ll try this Indian takeaway style traditional lamb curry recipe. If you do, let me know in the comments how it went!

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Traditional Lamb Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of.

Can I use lamb tikka to make traditional lamb tikka curry instead?
You can definitely use cooked lamb tikka pieces in this recipe to make a takeaway style traditional lamb tikka tikka curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with traditional lamb curry?
This mild curry is delicious with pilau rice and poppadoms.

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Do you like this Indian takeaway style traditional lamb curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Scottish Indian takeaway style pakora, seekh kebabs, korma curry, basmati rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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