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Lamb Curry

Updated: May 6, 2020

Lamb curry

This aromatic lamb curry is such a crowd pleaser - and tastes even better the next day!

Nearly everyone likes a curry, and a good hot curry is also renowned for releasing wonderful, feel-good endorphins.

Packed with antioxidant boosting garlic, ginger and cardamon, the good old curry is also known to ward off colds.

The problem with a lot of curries is the amount of sugar that is used, especially in the tikka and korma varieties, and when ordering from a take-away you have no clue how much sugar has been added.

Steer clear of them and instead opt for the more spice based curries that include ginger, coriander, cinnamon, cardamon, garam masala and chilli.

Curry is such a versatile dish - great for vegetarians swapping out meat for spinach, chick peas, aubergine, mushrooms.

If you're a meat eater, this dish works just as well with chicken, prawns or beef.

I also love adding nuts to curry especially cashews or almonds.


1 1⁄2lbs boneless lamb, fat trimmed and cut into pieces

1 ltr Lamb stock

tbsp vegetable oil

2 bay leaves

1 black cardamom pod

11/2 teaspoon of cinnamon

10 peppercorns

4 whole cloves

1 1⁄2large onions, finely chopped

1 tablespoon fresh ginger paste

2 teaspoons minced garlic

1/2 green chillies (depending on heat preference)

1 teaspoon cayenne pepper

1⁄2teaspoon turmeric

2 teaspoons coriander powder

2 teaspoons garam masala

Tin chopped tomatos

1⁄3cup plain yogurt

2 tablespoons chopped coriander

Pinch of Salt


Heat the oil in large pan, add the bay leaves, cardamom, cinnamon, peppercorns, and cloves.

When the fragrance from the spices start to release, add the onions and sweat for a good 10 mins, stirring often.

Add in the ginger paste, garlic, chilli, cayenne and the lamb.

Season the lamb with the salt and continue to cook.

Add the turmeric, coriander powder, garam masala.

If the lamb starts to stick to the pan, add a little water.

Keep stirring and cook gently for another 20 minutes,

Add the chopped tomatoes and cook for a further 5 minutes.

Add the stock and simmer for 20 minutes, or until meat is tender. Add the yogurt, garnish with coriander an serve with brown rice or cauliflower rice

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