What cut of lamb is best for curry?

In India, mutton or goat is more widely available and used in curries than lamb. Lamb is a popular alternative to mutton or goat in the UK, and is found in many Indian restaurants and takeaways. It has a distinctive flavour that sets it apart from other meats, such as beef and pork. 

Lamb offers a unique combination of tenderness, juiciness, and a slight hint of gaminess. This delicious combination makes it a tempting meat to have in your Rafi's.

Perfect Rafi’s Curry Packs for lamb are Pasanda, Saag Gosht, Ma’s Paretal and the Rogan Josh. 

We have recommended our favourite cuts of lamb for curry and a Curry Pack for you to try them with.

Lamb shoulder curry

Lamb shoulder is a solid choice as it has a great level of fat and flavour. Keep the pieces quite big, a good 5cm cube to avoid it breaking up. Then cook it in the oven, preparing the sauce as normal - with a little less water to make it thicker than usual - then add the meat, stir, cover and cook at 130 degrees for a couple of hours.

 If you then leave it overnight in the fridge you can remove any excess fat before reheating. Try the Ma's Paretal with lamb shoulder for a delicious alternative to goat which is usually used. 

Lamb neck fillet curry

Neck fillet is another good cut, however it is a bit more expensive and can easily break up as the fat is more marbled than the shoulder. We would suggest avoiding leg as it is too lean and can dry out.

Try the Saag Gosht with lamb neck fillet if you fancy an earthy curry with savoury flavours. 

We’d love to hear if these tips have helped you in the kitchen. Let us know your feedback on our Facebook, Instagram and TikTok. We love to see your curry creations, so please send us your foodie photos across.