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There literally thousands of recipes from India for curry. No other country makes or consumes as much curry. While being found in many other parts of the world (particularly Asia), it is a dish that is iconic to India and the most closely associated with Indian cuisine.
Curries are made by combining ingredients like vegetable, meat, etc., with spices in a spicy Indian style gravy. Spices used to make curries include coriander, cumin, black pepper, cardamom, turmeric (and many more). These are typically combined with Chillies, onions, garlic, ginger, and tomatoes to form a curry base. Ingredients like chicken, lamb, seafood and a variety of vegetables are added, which are then (mainly) slowly cooked to arrive at the tender, spicy, flavorful dishes that are loved by so many around the world. Each region in India has its own unique blend of spices and cooking techniques, creating distinct curry variations that reflect local tastes and traditions. The cooking methods can vary significantly - from quick stir-fries to slow-simmered stews, each bringing out different flavors and textures in the ingredients. The versatility of curry means it can be adapted to any dietary preference, from rich and indulgent meat-based dishes to light and healthy vegetarian options, making it one of the most adaptable and beloved culinary traditions in the world.

What is the history of curries?

Curries have been traced way back to countries that were part of the Indus Valley civilisation. This was a bronze age civilisation that existed from 3300 BCE to 1300 BCE.  The culture covered the  Northwest regions of South Asia, including countries like Afghanistan, India and Pakistan.

Traces of the first curries were found in archaeological diggings. Spices like mustard, cumin, fennel and tamarind pods were crushed in pestle and mortars during this period, and then mixed with food [source: Wikipedia].  Pepper was being used as early as 2000 BCE. These spices, together with turmeric, formed the initial core of Indian spicing, but over time more spices were added.

Chillies only appeared in Indian cooking in the 16^th  century. Before being introduced to Chillies by Portuguese traders in 1510, Indian chefs used black pepper or  Indian long pepper with aromatics like ginger to add pungency to their curries. Chillies however, soon accepted as being superior for this purpose and being added to recipes in Indian cooking. Today,  Chillies are one of the most used spices in the country.

More Indian cooking with Chillies

A great combination

Lamb is the most widely consumed meat after pork, chicken and beef.  In countries with spicy cuisine is the norm, Chillies are combined with lamb to great effect. Curries from India like Lamb Vepadu, Bobotie from South Africa, Hunkar  Bedendi from Turkey, and Merguez sausages from Morroco are but the tip of the iceberg (or should I say fire poker) when it comes to examples of dishes where Chillies and lamb are combined.

This section will explore how to make lamb curry and a variety of other spicy lamb dishes with Chillies.

Most curries share a basic theme. If you get the basics right, you are onto a winner. Just follow each step in this guide to making a basic lamb curry, and you will soon become a pro. Results will compare and even outdo curries you normally buy from a curry house.  The quantities are based on about a kilogram of lamb. If you want to make more, simply pro-rata the ingredients, and you will be good to go.

Now let's make curry!

1. Cut the meat into bite-sized pieces. If possible, use a cut with some bone in it. This adds to the flavour.
2. Peel and finely slice two medium-sized onions,
3. Heat three tablespoons of vegetable oil and two tablespoons of ghee ( optional) in a skillet.
4. Add the onions.
5. When the onions start to change colour, add one bell pepper with its pith and seeds removed and sliced into 10 mm strips. Also, add three chopped green chillies.
6. Cook until the peppers begin to soften
7. Now add two to three tablespoons of garlic/ginger paste and three bay leaves.
8. Stir for a minute, then add 4 tablespoons of Madras curry powder and 1/2 tablespoon of Chilli powder.
9. Allow the spices to cook through (release their essential oils).  You may want to add a bit more oil at this stage.
10. Add the lamb and coat with the spices. Cook until starting to brown.
11. Add two cans of tinned tomatoes. Stir well
12. Add half a cup of water. Cover with a lid and turn down the heat to very low.
13. Cook until the lamb is tender. You will see that a layer of red oil will rise to the top, indicating that the curry is done.
14. Add a handful of chopped coriander. Stir in.
15. Serve with white rice, naans (or rotis) and chutney.

Other recipes for curries with lamb on this site are Lamb Vindaloo, Lamb Vepadu and Durban curry  from South  Africa. This recipe can also be used as a base for other curries, like Chicken or Paneer ( Cheese curry). In the case of the Cheese curry, however, the browning stage should be left out. The paneer must be added to the pot once the tomatoes have reduced. Once the cheese has warmed through, serve

Most curries share a basic theme. If you get the basics right, you are onto a winner. Just follow each step in this guide to making a basic lamb curry, and you will soon become a pro. Results will compare and even outdo curries you normally buy from a curry house.  The quantities are based on about a kilogram of lamb or lamb shanks. If you want to make more, simply pro-rata the ingredients, and you will be good to go.

Now let's make curry!

1. Cut the meat into bite-sized pieces. If possible, use a cut with some bone in it. This adds to the flavour. If using lamb shanks keep the sahnks whole
2. Peel and finely slice two medium-sized onions,
3. Heat three tablespoons of vegetable oil and two tablespoons of ghee ( optional) in a skillet.
4. Add the onions.
5. When the onions start to change colour, add one bell pepper with its pith and seeds removed and sliced into 10 mm strips. Also, add three chopped green chillies.
6. Cook until the peppers begin to soften
7. Now add two to three tablespoons of garlic/ginger paste and three bay leaves.
8. Stir for a minute, then add 4 tablespoons of Madras curry powder and 1/2 tablespoon of Chilli powder.
9. Allow the spices to cook through (release their essential oils).  You may want to add a bit more oil at this stage.
10. Add the lamb and coat with the spices. Cook until starting to brown.
11. Add two cans of tinned tomatoes. Stir well
12. Add half a cup of water. Cover with a lid and turn down the heat to very low.
13. Cook until the lamb is tender. You will see that a layer of red oil will rise to the top, indicating that the curry is done.
14. Add a handful of chopped coriander. Stir in.
15. Serve with white rice, naans (or rotis) and chutney.

Other recipes for curries with lamb on this site are Lamb Vindaloo, Lamb Vepadu and Durban curry  from South  Africa. This recipe can also be used as a base for other curries, like Chicken or Paneer ( Cheese curry). In the case of the Cheese curry, however, the browning stage should be left out. The paneer must be added to the pot once the tomatoes have reduced. Once the cheese has warmed through, serve