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Lamb Curry

Lamb Curry

See method

Serves: 6
Preparation Time: 20min
Cooking Time: 1hr 30min


675g/1½lb lean lamb neck fillet, or shoulder, cut into 5cm/2inch cubes

45ml/3tbsp medium curry paste of your choice

15ml/1tbsp rapeseed or sunflower oil

2 onions, peeled and sliced

1 garlic clove, peeled and finely chopped or crushed

1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped or grated

1 cinnamon stick

3 cardamon pods, slightly crushed

1 x 200g can chopped tomatoes

200ml/7 fl oz good, hot lamb or vegetable stock

1 green chilli, finely chopped (optional)

Salt and freshly milled black pepper

Large handful of freshly chopped coriander

  1. Put the lamb cubes into a large plastic food bag, add the curry paste and toss to coat the lamb.  Seal and marinate in the fridge for 30 minutes to 1 hour, if time allows.

  2. Heat the oil in a large flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices for 2-3 minutes or until soft and lightly golden.

  3. Add the lamb with the curry paste and cook for 3-4 minutes.  Add the tomatoes,  stock and chilli (if used).  Cover and cook for 1-1½hours or until the meat is tender, stirring occasionally.  Season if required.

  4. Remove the cinnamon stick and serve with pilau rice, naan bread and a chutney of your choice.