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lamb flank curry on a plate garnished with cilantro next to a green chili, garlic bulb, ginger and spices

Luscious Slow Cooked Lamb Flank Curry

  • Author: Spicepaw
  • Total Time: 2 hours 20 minutes
  • Yield: Serves 3-4 1x


Lamb flank slow-cooked until it is tender in a dark and rich Indian spiced curry.  Serve on its own with naan or use it to make biryani. #curry #lamb #spices #budgetfriendly #recipe



500 g (~18 oz) of Lamb flank

2 tbsp vegetable oil

2 tbsp butter

23 cloves

1/4 tsp ground cinnamon

23 green cardamom pods (split or slight crushed)

1 tsp cumin seeds

a pinch of asafetida (about 1/4 tsp)

2 medium onions (finely diced)

2 inch (4.5 cm) ginger

8 cloves of garlic

1 green chili

1/2 tsp turmeric

1 tsp ground chili pepper

1 tbsp garam masala

400g/14 oz stewed diced tomatoes (1 can)

1 cup (240 ml) water

salt and pepper

1 tbsp sugar



Peel ginger and remove garlic from their shells and cut off fibrous ends.  In a food processor, puree together ginger, garlic and green chili with a splash or two of water to form a paste.

Finely diced onions.

Season lamb flanks with a generous sprinkling of sea salt and black pepper on both sides.


In a large cooking pot, heat 2 tbsp of vegetable oil over medium-high heat.  Place seasoned lamb flanks and sear on both sides until brown.  This should be about 2-3 minutes on each side. Remove lamb flanks from pot and set on a plate nearby.

Reduce heat to medium and add 2 tbsp of butter to the same pot along with cloves, cinnamon, green cardamom pods, cumin seeds and a pinch or two of asafetida.  Add diced onions and cook until soft and translucent.

Once onions have softened, add ginger-garlic paste and cook for a minute or two until fragrant.

Add turmeric, ground chili pepper, and garam masala.  Cook for a minute or two to toast together and activate the spices.

Add diced stewed tomatoes and water.  Increase heat to high and bring to a boil. Once at a boil, add seared lamb flank.  Reduce heat to low or whatever maintains a low simmer and cook semi-covered for 1-2 hours.

The curry is done when the meat is tender and falls off the bone and the tomatoes have disintegrated into the gravy.

Taste and season with salt, pepper and a pinch or two of sugar to taste.


Indian food is anything but subtle.  Get good spices and use them generously!

  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Main
  • Method: Simmering
  • Cuisine: Indian, Fusion

Keywords: curry, lamb, lamb flank, ginger, garlic, onions, tomatoes, spicy, Indian spices, cumin, turmeric, cinnamon, cloves, garam masala, recipe, budget-friendly

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