Lamb Pot Roast (Indian-Style)

This lamb pot roast is slow-cooked with warm spices and veggies till everything is melt-in-your-mouth perfection. Think: roast dinner, but with an Indian twist.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More

This Indian-style lamb pot roast is kind of like if your classic Sunday roast and a North Indian lamb curry had a delicious little baby. It’s got all the hearty, cozy vibes of a pot roast — fall-apart lamb, chunky potatoes, tender carrots — but it’s infused with aromatic Indian spices like cumin seeds, cinnamon, cardamom, and garam masala.

I used lamb rump, which holds up beautifully in a slow braise and gets unbelievably tender. You can also use lamb shoulder or steak here. It’s not spicy-hot, just warm and spiced in the best way. Even my 4-year-old loved it!

Plus, it’s all made in one pot and served with rice and a cooling cucumber raita. A full meal that feels like a hug. And, macros per serving are balanced too: great protein, good fats, and some wholesome carbs from the veggies.

👩‍🍳 You might also like these slow-cooked recipes: my slow-cooked lamb shoulder, my hearty beef rump roast, this beef and mushroom stew, my oven-cooked brisket, or this Moroccan slow-cooker lamb casserole.

What You’ll Need

Here is what you’ll need for this Indian lamb pot roast recipe. Find the full measurements in the recipe card below.

• Lamb – I used lamb rump, rich, tender, and perfect for slow cooking. Lamb steak or cut-up shoulder meat can also be used.
• Olive oil – helps brown the meat and bloom the spices.
• Whole spices: curry leaves – earthy and slightly citrusy, cinnamon stick – brings warm sweetness, cardamom pods – floral and fragrant, cumin seeds – earthy, nutty base flavor.
• Aromatics: onion – the flavor base, garlic and ginger – the classic Indian duo for depth and zing.
• Ground Spices: paprika – mild heat and color, garam masala – warm, balanced spice blend, salt & pepper – essentials for layering flavor. You can add chili powder as well for extra heat, I omitted or my kid wouldn’t eat it.
• Broth Base: tomato paste adds depth and richness, and chicken stock (or water) for a savory braising liquid. I’ve used both water and stock and they work well as lamb is strong enough to flavor water.
• Veggies: potatoes are hearty and comforting, carrots add sweetness and color.
• To serve: cucumber raita – cooling contrast to the warm spices (recipe included), Basmati rice – the classic pairing, use cauliflower rice for a low-carb version.

How To Make Lamb Pot Roast (Indian-Style)

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to slow cook this lamb roast dish in a cast-iron pot in the oven.

• Cut lamb rump into large chunks, about 2″ thick.
• Preheat oven to 355°F / 180°C.
• Sear whole spices (cumin seeds, cinnamon, cardamom, and curry leaves) in hot oil until fragrant, about 1 minute. Remove the stem from the curry leaves.
• Push spices to the side, take the cinnamon stick (for now) and sear lamb pieces until browned, then set aside. About 30 seconds to 1 minute each side. Remove from the pot.

• Add onions and ¼ cup of water to deglaze the pan. Sauté for a couple of minutes, you can add extra oil once the water has evaporated.
• Add garlic, ginger, and remaining ground spices and salt.
• Stir in tomato paste and stock.
• Return lamb and cinnamon stick to the pot.
• Cover and cook in the oven for 60-70 minutes (depends on how thick you lamb chunks are, you can’t overdo it, so don’t worry too much.

• In the meantime, prepare the raita by combining all ingredients in a bowl. Set aside. For an easy side, just serve some full-fat Greek yogurt.
• Peel and dice potatoes and carrots. Sweet potatoes will also work well.
• After 60-70 minutes of cooking, add potatoes and carrots, season again, and cook for another 30-40 minutes.
• Serve with raita and rice.

Watch The Video

Recipe Tips

• Make ahead: Even better the next day. The spices deepen and mellow overnight.
• Swap ideas: Use lamb shoulder or even beef chuck if rump isn’t available.
• Stock: Chicken stock adds extra savory oomph, but water or veggie broth work too.
• Creamy Finish: Stir in a splash of cream or a knob of butter at the end if you want it richer.
• Storage: Keeps well in the fridge for up to 3 days. Freeze for up to 3 months.
• Reheat tip: Reheat gently on the stove with a splash of water to loosen up the sauce.

Serving Suggestions

I love serving this lamb pot roast over basmati rice with cucumber raita on the side — it’s the perfect cool contrast to all the warm spices. A fresh side dish like my Indian cabbage or simple side salad for extra veggies is also good. If you want to skip the rice, warm naan (check out my easy garlic naan bread) or even crusty sourdough is fantastic to mop up that rich sauce.

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