Lamb Curry is a beloved dish with origins in the Indian subcontinent that has gained popularity worldwide. It’s a spicy and flavourful meal that is perfect for a hearty dinner, particularly during the colder months. This classic dish comprises tender lamb pieces cooked in a rich, aromatic sauce made from a blend of herbs and spices.
To make a delicious Lamb Curry, start by preparing the meat. Cut the lamb into small pieces and marinate it in a mixture of spices, yoghurt, and lemon juice to tenderise the meat and infuse it with flavour. Then, cook the lamb in a pot with onions, tomatoes, and other vegetables along with a blend of spices, such as cumin, coriander, turmeric, and garam masala.
Lamb Curry is versatile and can be tailored to suit individual preferences. Reduce the amount of spices for a milder flavour, or add more chillies for those who like their curry hot and spicy. The dish pairs well with various accompaniments, including rice, naan bread, and raita.
The key to cooking a fantastic Lamb Curry is patience. Slow-cook the dish over a low heat for several hours to allow the flavours to develop and the meat to become tender. This process also enables the sauce to thicken, resulting in a rich, creamy texture that is perfect for soaking up with naan bread or rice.
In summary, Lamb Curry is a delicious and satisfying dish that is perfect for anyone who loves spicy food. Whether for a family dinner or entertaining guests, this meal is sure to impress. With a bit of patience and carefully selected spices, you can create a mouth-watering Lamb Curry packed full of flavour.

Lamb Curry

Recipe by William DickinsonCourse: MainDifficulty: Easy


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Lamb curry is a flavorful and aromatic dish made with tender chunks of lamb meat cooked in a spiced sauce. The dish typically includes a variety of fragrant spices, and vegetables. This dish can be served with rice or naan bread and is a popular dish in many South Asian and Middle Eastern countries.


  • one knob ginger

  • 2 medium onions, quartered

  • 2 garlic cloves

  • 2 tbsp. butter/ghee, coconut oil, or lamb fat

  • 1 cinnamon stick/half

  • teaspoon cinnamon

  • 1 tbsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • ½ tsp fennel seeds

  • 750g leg of lamb, diced

  • 400g chopped tomatoes or tomato passata

  • 1 chilli, deseeded and sliced

  • Small bunch of coriander with stalks finely chopped, leaves roughly chopped


  • Peel and chop the ginger onions and garlic and add them to 300ml of water in a pan, alternatively, for a smoother curry. Put the whole piece of ginger, the onions, and the garlic in a food processor with 300ml water. Blitz into a smooth purée.
  • Add to a pan, cover with a lid, and simmer for 15 mins.
  • Remove the lid and cook for 5 mins more, stirring occasionally, once most of the water has evaporated and the liquid is a lot thicker, add the oil to the pan. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
  • Add the spices and the lamb. Stir-fry until the lamb changes colour. Add the can of tomatoes with as much as 300ml of water, depending on desired thickness and the chilli, season well, cover and leave to simmer for 1 hr.
  • Alternatively, transfer to a crackpot and cook for 8 – 24 hours, the longer, the better.
  • Stir in the coriander stalks, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the coriander leaves.

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