In the heart of the San Francisco Bay Area, we at Fremont Afghan Kabob are bringing the warmth, richness, and tradition of Afghan cuisine to the local community. Known for its authentic flavors and welcoming hospitality, our family-owned restaurants have earned a loyal following with dishes that reflect the cultural depth of Afghanistan. One standout menu item that captures the essence of Afghan comfort food is their slow-cooked Lamb Curry.

Jump to Lamb Curry Recipe

Halal Meats, Always

At Fremont Afghan Kabob, quality and authenticity start with the ingredients. Our restaurant proudly serves 100% halal meats, sourced from trusted vendors who meet strict halal preparation standards. While other restaurants will also serve Halal meats, their entire menu may not be Halal, but only specific items. Our commitment not only respects Afghan culinary traditions but also ensures that every dish is prepared with integrity, cleanliness, and care—values deeply rooted in Afghan culture. Learn more about what is halal.

The Art of Lamb Curry

The lamb curry at Fremont Afghan Kabob is a carefully crafted dish that pays tribute to Afghan home cooking. It starts with tender cuts of halal lamb or shanks, marinated with a blend of warming spices such as turmeric, cumin, coriander, garlic, and a hint of chili. The lamb is then simmered slowly in a rich tomato-based sauce until it becomes fall-apart tender and infused with bold, aromatic flavor.

This isn’t a dish rushed through the kitchen—it’s cooked low and slow to bring out the natural flavors of the meat and spices. The result is a deeply satisfying curry that’s full of character, yet not overpowering. The spice level is balanced and approachable, making it perfect for a wide range of palates.

Served with Tradition

Fremont Afghan Kabob serves their lamb curry with traditional sides like fragrant basmati rice, soft Afghan naan, and a refreshing cucumber yogurt sauce. These accompaniments not only complete the meal but also create a sensory experience—comforting textures, vibrant aromas, and a harmony of flavors that invite you to slow down and savor every bite.

For those looking to try something new, the lamb curry also pairs beautifully with the restaurant’s signature kabuli pulao or lentil soup for a heartier dining experience. The versatility of the dish makes it a favorite among first-time visitors and regulars alike.

Bringing Afghan Hospitality to the Bay Area

Fremont Afghan Kabob isn’t just a place to eat—it’s a place to gather, connect, and experience the warmth of Afghan hospitality. The owners and staff treat every guest like family, serving food with generosity and pride. Their lamb curry is not just a meal; it’s a reflection of heritage, a memory of home, and a bridge between cultures in the diverse Bay Area community. Now if you are looking to try this dish at home, it will take time. Ensure you have a full day to prep and cook as the process is slow.

Skip The Cooking & Dine With Us

Hungry now? Fremont Kabob offers the Lamb Curry at all of our locations so you do not have to wait. With our focus on halal meats, time-honored recipes, and warm service, our restaurant is making a name for itself as a local favorite for authentic Afghan cuisine.

Afghan Lamb Curry (Qorma-e-Gosht-e-Gosfand)

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 1.5–2 hours
Total Time: ~2 hours 15 minutes

Ingredients:

2 lbs lamb (bone-in pieces preferred for flavor; shoulder or leg), cut into chunks
3 tbsp oil (vegetable or ghee)
2 medium yellow onions, thinly sliced
4 cloves garlic, minced
1-inch piece of fresh ginger, minced
3 medium tomatoes, chopped (or 1/2 cup canned crushed tomatoes)
1 tsp tomato paste (optional, for deeper color)
1 tsp ground turmeric
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 tsp paprika
1 tsp garam masala (optional but common)
½ tsp ground black pepper
Salt to taste (start with 1 ½ tsp)
2 cups water (or as needed to cover meat)
2 small dried red chilies (optional, for mild heat)
1 cinnamon stick (optional for warmth)
Fresh cilantro or parsley, chopped (for garnish)

Instructions:

Brown the Onions
Heat oil in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown, about 15–20 minutes. This step builds the base of flavor, so take your time.
Add Garlic and Ginger
Stir in minced garlic and ginger. Cook for 2–3 minutes until fragrant.
Brown the Lamb
Add the lamb pieces to the pot. Brown on all sides for about 8–10 minutes. This adds depth to the curry.
Spice it Up
Stir in turmeric, cumin, coriander, paprika, and black pepper. Cook for 2–3 minutes, allowing the spices to coat the lamb and bloom in the oil.
Tomatoes & Simmer
Add chopped tomatoes (and tomato paste if using). Cook until tomatoes break down and form a thick masala, about 10 minutes. Add the cinnamon stick and dried chilies, if using.
Add Water & Simmer
Pour in enough water to cover the lamb. Season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until lamb is fork-tender and the sauce has thickened.
Finish & Serve
Once the curry has thickened and the lamb is soft, stir in garam masala (if using). Taste and adjust salt.
Garnish & Serve
Sprinkle with fresh chopped cilantro or parsley. Serve hot with Afghan naan, basmati rice, or Qabili Palau.

Tips:

For a richer flavor, cook the curry a day ahead — it tastes better after resting.
Afghan curry is typically milder than Indian curries but rich in warm spices.
You can add peeled potato chunks or carrots in the last 30 minutes of cooking for variation.

Lamb Curry – Afghan Style Recipe