This lamb curry is made by slow-cooking lamb shanks and chunks of lamb shoulder in a flavorful curry base with chopped apple, potatoes, onions, garlic, lemon, and raisins until it is fall-apart tender. You can also make this recipe in the slow cooker by adding all the ingredients except the greek yoghurt into the slow cooker. Cook on low for 6 hours. Then add in the greek yoghurt, stir and cook on high, for 30 more minutes before serving.

Take the lamb in a deep glass bowl and mix in the ginger-garlic paste and salt. Cover with cling wrap and leave to marinate in a cool place. While you are doing the other steps, the meat will be marinated. Dry roast the whole spices in a small frypan on medium heat. When the spices turn slightly dark and give off a distinctly spicy aroma, take the frypan off the hob and let cool for a couple of minutes.

Grind the toasted spices in a mortar or pestle or a spice grinder. I use my coffee grinder which doubles beautifully as a spice grinder too. In a wok, heat oil and add the sliced onions. Saute until they turn pinkish.

There is no need to caramelize them in this recipe. Stir-fry on medium heat for a few minutes until the meat turns brown and the oil leaves the sides of the wok. Cook the tomatoes until they break down. Then lower the heat, cover the wok and slow cook for 45 minutes. Add half a glass of water halfway through the cooking process if the gravy seems to be getting too dry.

When the lamb has softened and the gravy is done, take off the lid and add ginger juliennes and two green chillies slit lengthwise. Your lamb curry is ready to be served with warm naan.


  • 1.8 lbs lamb on the bone, cut into bite-sized pieces
  • 1/3 cup cooking oil
  • 1 medium onion, sliced finely
  • 4 tablespoons ginger-garlic paste
  • 1/4 tsp peppercorns
  • 1 tsp cumin seeds
  • 1 tablespoon coriander seeds
  • 2 dry red chillies
  • 4–5 tomatoes, chopped
  • 2 green chillies
  • 1 tsp ginger juliennes
  • sea salt


  1. Marinate lamb cubes in the ginger-garlic paste and salt. Cover with cling wrap and keep aside in a cool place.
  2. Slice the onion and tomatoes.
  3. Take the whole spices and the dry red chillies in a small frypan and roast on medium heat until they change colour and become fragrant.
  4. Wait a few minutes for the spices to cool down a bit, then grind in a spice or coffee grinder to a powder.
  5. Heat oil in a wok and add the onions. Fry until translucent.
  6. Add the marinated meat along with the dry masala and saute on medium heat until the meat has browned slightly and the oil leaves the sides of the karahi.
  7. Add the tomatoes, saute for 3-4 minutes or until the tomatoes break down.
  8. Lower heat and cook, covered, for 45 minutes. Check the gravy halfway and add half a glass water if needed.
  9. Uncover and add ginger juliennes, green chillies and fresh herbs if using.
  10. Serve with warm naan.