Lamb Neck Curry recipe

Sear the Lamb

• Pat lamb neck pieces dry and season lightly with salt.
• Heat oil/ghee in a heavy pot over medium-high heat.
• Sear the lamb pieces on all sides until browned (about 6–8 minutes). Remove and set aside.

Build the Base

• In the same pot, add onions and cook until golden brown (about 8 minutes).
• Add garlic and ginger; sauté for 1–2 minutes until fragrant.
• Stir in coriander, cumin, turmeric, paprika, chili powder, bay leaves, cinnamon stick, and cardamom pods. Toast spices for 30 seconds.

Add Tomatoes & Yogurt

• Add tomatoes, stir, and cook until they soften and the oil begins to separate (about 8–10 minutes).
• Lower heat, stir in yogurt slowly (a spoonful at a time) to prevent curdling.

Slow Cook the Curry

• Return lamb to the pot.
• Pour in enough stock to cover meat halfway.
• Bring to a simmer, cover, and cook on low for 2–3 hours, stirring occasionally, until meat is tender and falling off the bone.

Final Seasoning & Serve

• Stir in garam masala during the last 10 minutes of cooking.
• Adjust salt to taste.
• Serve hot with steamed basmati rice, naan bread, or roti.

Tips for the Best Lamb Neck Curry

• Low and slow is key for tender lamb.
• For a richer flavor, cook it a day ahead and reheat before serving.
• Add fresh cilantro before serving for brightness.