Rich and Flavorful Lamb Neck Curry Recipe A Hearty and Comforting Dish

Lamb neck curry is a deliciously rich and comforting dish that brings out the deep flavors of slow-cooked lamb infused with aromatic spices. This traditional recipe is perfect for those who love tender, fall-off-the-bone meat combined with a bold and spicy gravy. Whether you’re cooking for a family gathering or simply treating yourself, this lamb neck curry is sure to be a crowd-pleaser.

Why Choose Lamb Neck for Curry?

Lamb neck is a highly underrated cut of meat that is full of connective tissue and marbling, making it perfect for slow cooking. When cooked properly, the meat becomes incredibly tender and absorbs all the complex flavors of the curry sauce. Not to mention, lamb neck is also a budget-friendly option compared to other premium lamb cuts like shank or leg.

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Ingredients for Lamb Neck Curry

For the Lamb Marinade:

• 2 lbs lamb neck, bone-in

• 2 tbsp plain yogurt

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tbsp ginger-garlic paste

• 1 tbsp lemon juice

• 1 tsp salt

For the Curry Sauce:

• 2 tbsp cooking oil or ghee

• 1 large onion, finely chopped

• 2 tomatoes, pureed

• 2 tbsp tomato paste

• 1 tbsp ginger-garlic paste

• 2 green chilies, sliced

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp smoked paprika (optional)

• 1/2 tsp ground cinnamon

• 1/2 tsp cardamom powder

• 1 bay leaf

• 2 cups water or beef broth

• Fresh cilantro for garnish

Step-by-Step Cooking Instructions

Step 1: Marinate the Lamb Neck

1. In a large bowl, mix yogurt, turmeric, red chili powder, ginger-garlic paste, lemon juice, and salt.

2. Add the lamb neck pieces and coat well with the marinade.

3. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion.

Step 2: Prepare the Curry Base

1. Heat oil or ghee in a heavy-bottomed pot over medium heat.

2. Add cumin seeds and let them sizzle for a few seconds.

3. Add chopped onions and sauté until golden brown.

4. Stir in ginger-garlic paste and green chilies, cooking for another minute.

5. Add pureed tomatoes and tomato paste, then cook until the oil starts to separate.

Step 3: Cook the Lamb Neck

1. Add the marinated lamb neck to the pot and sear on all sides for a rich flavor.

2. Sprinkle coriander powder, garam masala, smoked paprika, cinnamon, cardamom, and bay leaf.

3. Pour in 2 cups of water or broth, then bring to a gentle boil.

4. Lower the heat, cover, and simmer for 1.5 to 2 hours, stirring occasionally.

Step 4: Final Touches and Serving

1. Once the meat is fork-tender and the curry has thickened, check for seasoning.

2. Garnish with freshly chopped cilantro and serve hot.

3. Pair with steamed rice, naan, or roti for an authentic experience.

Tips for the Perfect Lamb Neck Curry

• Slow Cook for Maximum Flavor – The longer the lamb simmers, the more tender and flavorful it will become.

• Use Bone-In Cuts – The bones add depth to the curry’s richness.

• Spice Adjustments – Add extra chili powder for a spicier kick or more garam masala for warmth.

• Make Ahead – This curry tastes even better the next day as the flavors continue to develop.