Gordon Ramsay Lamb Curry Recipe 

This rich and flavorful lamb curry is inspired by Gordon Ramsay. Tender lamb is slow-cooked with spices, apples, and potatoes to create a hearty dish that pairs perfectly with basmati rice and chutney. It’s a comforting and satisfying meal for any occasion.

Ingredients Needed:

• 2 pounds boneless (or 3 pounds bone-in) lamb stew meat, lamb shanks, and/or lamb shoulder steaks
• 2 onions, chopped (about 3 to 4 cups)
• 3 to 5 cloves of garlic, crushed
• 2 to 3 tablespoons ghee (clarified butter), or 1 tablespoon extra virgin olive oil with 1 tablespoon butter
• 2 to 3 tablespoons curry powder (to taste)
• 2 teaspoons salt
• 1 tablespoon black pepper
• 1 tablespoon ground coriander
• 1 tablespoon cumin
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• 2 slices lemon, with rind (use 3 slices if using Meyer lemons)
• 2 peeled and chopped apples, preferably tart green Granny Smith apples (about 2 cups)
• 1/4 cup (40g) golden raisins
• 1 1/2 cups (350ml) chicken stock
• 1 1/2 pounds (680g) small potatoes, quartered
• 2 cups basmati rice
• Chutney and/or yogurt, to serve

How To Make Lamb Curry Recipe?

1. Brown the lamb: Heat ghee or butter with olive oil in a large pot over medium-high heat. Brown the lamb on all sides in batches and set it aside.
2. Make the curry base: Lower heat to medium-low, add curry powder to the pot, and cook for 1–2 minutes. Add onions and garlic and sauté for 5 minutes.
3. Combine ingredients: Return the lamb to the pot. Add coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken stock, and salt. Stir well.
4. Cook the curry: Bring the mixture to a simmer, cover the pot, and reduce the heat to low. Alternatively, place the pot in a 300°F oven. Cook for 2 hours until the lamb starts to fall off the bone.
5. Add the potatoes: Stir in the potatoes and cook for another 45 minutes until tender.
6. Cook the rice: While the curry cooks, prepare the rice. In a pot, combine 2 cups of basmati rice, 3 cups of water, 1 tablespoon of butter or ghee, and 1 teaspoon of salt. Bring to a boil, then simmer on low, covered, for 15 minutes. Let steam for 10 minutes off the heat, then fluff with a fork.
7. Serve: Taste the curry and adjust salt or spices as needed. Serve hot over rice, with chutney or yogurt on the side for added flavor.

Recipe Tips:

• Use bone-in lamb for more flavor: Bone-in lamb adds richness to the curry. If using boneless meat, adjust the cooking time slightly.
• Don’t skip browning the lamb: This step builds flavor and depth in the curry.
• Apples and raisins balance flavors: These ingredients add natural sweetness to complement the spices.
• Add potatoes last: Cooking them separately prevents them from overcooking and falling apart.
• Customize the spice level: Add cayenne for more heat or extra curry powder for a stronger flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the lamb curry to cool to room temperature. Store in an airtight container and refrigerate for up to 3 days.
• Freeze: Cool the curry completely, then transfer to a freezer-safe container. Freeze for up to 3 months.
• Reheat: Heat the curry in a pot over low heat, stirring occasionally. Add a splash of water or stock if needed to loosen the sauce.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 950mg
• Potassium: 850mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 30g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Goat Curry Recipe
• Gordon Ramsay Lentil Curry Recipe
• Gordon Ramsay Malaysian Curry Recipe