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Number 1 guide to leg of Lamb curry style

image of lamb curry in oven
image of lamb curry in oven
Lamb curry in oven

Have you ever made a Lamb curry for your festive table? I say it may not be a very surprising thing to see. I use well thought over festive menus with a meat curry star dish for all my festive tables and every one of my friends love it.

Lamb curry in oven is what I chose as the star dish of my rice and curry Christmas dinner table this time. I guess you can call it braised leg of lamb as well, I am going with good old the spicy Lamb curry!

To make my dusky beauty of lamb curry in oven, I am going to cut my whole leg of lamb into big pieces. Little bit bigger than a curry cut. I want to make my guests happy while being able to infuse a lot of the flavor of my spices and herbs into the meat. Meat is going to melt in your mouth tender but still going to be holding on well during long cooking time. Can I convince you to section that leg of lamb before cooking? I hope I can, because it turned out to be the best lamb curry dish, I ever made with so many depths and layers of flavors distributed evenly throughout every bite.

Little bit about Lamb Curry in Sri Lanka

Choice of cooking utensils and cooking method for the lamb curry

Let’s talk a little bit about the best cooking pot for making curries in a home setting. It is none other than earthenware or red clay cooking pot. It should be able to withstand long cooking time on stovetop or in the oven. That means, when you can get your hand on such clay cooking pot you need to season it first by soaking it in water for at least two hours then rinsing. Next, apply a thin layer of oil and slowly heat with some scraped coconuts and rice until hot. Turn the heat off and let it cool completely. For this recipe, I am using Clay Dutch oven from Reston Lloyd. I got this over a couple of months ago and the results are so over the top every time I use it. two points to remember however, always starting with a cold oven and presoaking the clay Dutch oven in water at least for 15 minutes before adding ingredients.


If you don’t have a clay pot, please do not be alarmed. Second choice of making this curry is in enameled cast iron Dutch oven. Cast iron cookware is much easier to find than clay.

Little bit about choice of meat

I am going with a boneless leg of lamb today. However, you can use any mix of cuts of lamb or goat meat for this curry. Adding leg bone will enhance the flavor profile. Trim out the excess fat from the meat. I trimmed out most of the roasting fat layer and only included about 10 % of the fat. You do not want this curry to be extra greasy. Rinse meat in cold running water and pat dry with a few paper towels. Cut into about two-inch cubes. With that done Let’s get currying.

image of lamb curry in oven

Leg of lamb in oven

Leg of Lamb curry made in oven for festive table is as much a crowd pleaser as any braised lamb recipe is, only better.
Prep Time 30 mins
Cook Time 3 hrs
Course Dinner
Cuisine American, Sri Lankan
Servings 8


  • Whole leg of lamb
  • 2 tbsp toasted coriander powder
  • 2 tbsp toasted Spanish paprika
  • 2 tsp of toasted whole cumin seeds
  • 1 tsp of toasted whole black cumin seeds
  • 1 tsp of toasted fennel seeds
  • 1 tbsp of toasted raw white rice
  • 1 tbsp of toasted desiccated coconut
  • 5 roasted dry chilies
  • 5 roasted curry leaves
  • Roasted Fenugreek seeds
  • 3 cloves of garlic chopped fine
  • Handful of curry leaves Sliced
  • 1 inch of ginger minced
  • 3- inch piece of cinnamon
  • 5 pods of cardamom
  • 5 cloves
  • One whole red Onion
  • One Indian Bay leaf
  • 3 tablespoons of Ghee
  • 2 tablespoons of date vinegar or one pitted date and red wine vinegar
  • 2 tsp of tamarind
  • 1 teaspoon Lime zest or lime chili pickle
  • 2 tablespoons of Salt
  • 2 teaspoons of crushed black pepper


  • Make roasted lamb curry seasoning by toasting all the seasoning under this section and grinding them together. Add the seasoning powder to meat, with salt and black pepper. Let the lamb marinate for 3 hours to overnight.
  • Toast whole seasonings under that section and set them aside.
  • Caramelize the onion in ghee with Indian bay leaf and cinnamon in a stainless-steel skillet. Remove from the pan. Sear the lamb pieces in the same pan as you fried onions.
  • Deglaze the pan with a cup of water and set aside.
  • Pack the meat in to clay Dutch oven alternatively with caramelized onions, roasted whole spices and unroasted seasonings. Top with some caramelized onions and unroasted curry leaves. Add Indian Bay leaf as well
  • Add the deglazed liquid. If you are using a cast iron Dutch oven add extra cup and half of water. If you are using the clay Dutch oven. Do not use any extra water. Just soak the clay Dutch oven for 15 minutes prior to adding the meat. Meat is going to cook on its own juices and is going to come out so much flavorful.
  • Cover and cook at 350 degrees for 3 hours. until meat is fall apart tender. Open the lid and give it a stir after every one hour to distribute seasonings evenly.
Keyword lamb curry recipe,, leg of lamb recipe,,, leg of lamb roast, Leg of Lamb stew

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