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Lamb Curry

Lamb Curry

Cooking Time

Preparation Time : 30

Cook Time : 120

Total Time : 150


Serves 4

  • 500g leg of lamb, cut into small chunks including bones, fat trimmed off

  • 1⁄4 cup vegetable oil (or any flavourless oil)

  • 1tablespoon butter (optional)

  • 2large onions , chopped

  • 1inch fresh ginger, ground to a paste

  • 4 -5 garlic cloves, ground to a paste

  • 5 whole cloves

  • 4 green cardamoms, slightly crushed

  • 2 (2 inch) cinnamon sticks

  • 2 bay leaves

  • 6 -8 peppercorns

  • 1 1⁄2 teaspoons turmeric powder

  • 1teaspoon chili powder

  • 1teaspoon coriander powder

  • 1teaspoon cumin powder

  • 1⁄2 teaspoon garam masala powder

  • salt, to taste

  • 2tablespoons plain yogurt, lightly beaten

  • 1tablespoon tomato paste

  • 3 -4tablespoons coriander leaves, roughly chopped


  • 01

    Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.

  • 02

    Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).

  • 03

    Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).

  • 04

    Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.

  • 05

    Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.

  • 06

    Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.

  • 07

    Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.

  • 08

    Stir in the chopped coriander leaves and remove from heat.

  • 09

    Serve hot with plain basmati rice or naan bread (Recipe #215545).



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