Lamb is the quiet hero of a North Indian menu. Butter chicken gets the headlines, but ordering an Indian lamb curry in Kastrup is how you turn a regular takeaway into something that feels like a proper meal. At Inder'n on Sirgræsvej 4, we serve two lamb dishes — Butter Lamb and Lamb Rogan Josh — both made from scratch with whole spices and slow-cooked until the meat is fork-tender. This is our straight guide to what each one tastes like, how we cook them, and how to build the perfect order.
Why order lamb instead of chicken?
Lamb carries spice differently from chicken. Where chicken stays light and lets the sauce take the lead, lamb soaks up the masala over a long, slow braise and gives back a deeper, richer flavour. It is the cut we reach for when we want a dish that tastes like it has been cooking all afternoon — because it has.
It is also the smart pick when you want one dish to anchor the table. A single lamb curry, a basket of naan and a portion of rice feels generous and complete. If you are ordering for two or for a family, a lamb curry alongside a milder vegetarian dish gives everyone something to love. You can see the full line-up on our menu.
Butter Lamb — rich, creamy and mild
Butter Lamb (139 kr) is our gateway lamb dish. It uses the same creamy, buttery tomato sauce that makes butter chicken so popular, but with tender lamb in place of chicken. The result is mild, slightly sweet and very comforting — there is no chilli heat to speak of, which makes it a safe choice for children, grandparents and anyone new to Indian food.
This is the dish we point first-timers towards. If your table is split between people who love spice and people who do not, Butter Lamb keeps everyone happy. It pairs beautifully with plain naan to soak up the sauce, and a mango lassi on the side rounds it off.
Lamb Rogan Josh — deep, spiced and aromatic
Lamb Rogan Josh (139 kr) is the dish for people who want their lamb to taste of the mountains it comes from. It is a Kashmiri classic: lamb slow-braised in a deep-red sauce built on onions, garlic, ginger and whole spices like cardamom, cloves and bay. The heat sits at medium — aromatic and warming rather than fiery — so the spices stay in the foreground instead of being buried under chilli.
We have written a full deep-dive on this dish if you want the story behind it: Lamb Rogan Josh in Kastrup. And if you want to understand the spices doing the heavy lifting, our guide to spices in Indian food breaks them down one by one.
How we cook our lamb at Inder'n
In our kitchen, lamb is not a quick job. We brown the meat first to build colour, then braise it low and slow so the connective tissue breaks down and the lamb turns soft enough to pull apart with a fork. The sauces are made fresh — we cook our onion and tomato bases down properly rather than reaching for a shortcut, which is why our menu proudly says zero pre-made shortcuts.
We also balance the spice for Danish palates. Authentic does not have to mean punishing, so we build flavour with whole spices and let the lamb carry it, keeping the chilli where most of our Kastrup regulars like it. If you want a dish milder or bolder than usual, just tell us when you order — we cook to order, so it is easy to adjust. And because lamb sauces are rich, we pack them so they travel well: the curry in one sealed container, the naan and rice separate, so everything arrives hot and nothing goes soggy on the way to your door.
What to order with your lamb curry
A lamb curry deserves the right supporting cast. Here is how we'd build the order:
- Bread: Garlic naan (17 kr) is our go-to — the garlic stands up to the rich sauce. Plain naan (17 kr) works for milder Butter Lamb.
- Rice: A portion of basmati rice (25 kr) to stretch the sauce further.
- Starter: Samosa or pakora (49 kr) to share while you wait.
- Drink: A cool mango lassi (35 kr) tames the spice and balances the meal.
That combination lands a satisfying dinner for one at a fair price, and scales cleanly when you add a second curry for a partner or a vegetarian dish for the table. Ready to put it together? Order online in a couple of minutes.
How to order Indian lamb curry in Kastrup
You will find us at Inder'n, Sirgræsvej 4, 2770 Kastrup — a few minutes from Copenhagen Airport (CPH) and easy to reach from across Amager and Tårnby. We are takeaway and delivery only, so you can collect your order or have it brought to your door.
Inder'n is open Tuesday to Sunday, 16:00–20:30 (closed Mondays). Most orders are ready in 15–20 minutes. Order online at indern.dk or call us on +45 50 29 13 71 — and if it is your first time, Butter Lamb is the place to start.
Frequently asked questions
What lamb dishes does Inder'n serve in Kastrup?
Inder'n serves two Indian lamb curries: Butter Lamb, a mild and creamy tomato-and-butter sauce, and Lamb Rogan Josh, a deeper, aromatic Kashmiri-style curry. Both cost 139 kr and are made from scratch.
Is Indian lamb curry spicy?
Butter Lamb is mild and family-friendly. Lamb Rogan Josh is medium — aromatic and warming rather than burning hot. Tell us when you order and we can adjust the heat.
How much lamb curry should I order per person?
One lamb curry, one naan and a portion of basmati rice is a generous meal for one person. For two people, two curries, two naan and rice work well.
When is Inder'n open and how do I order?
Inder'n is open Tuesday to Sunday, 16:00–20:30 (closed Mondays). Order online at indern.dk or call +45 50 29 13 71. We are at Sirgræsvej 4, 2770 Kastrup.