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