Home-style lamb curry

Home-style lamb curry

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(21 ratings)

Prep: 15 mins Cook: 1 hr, 50 mins

Easy

Serves 4

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry that's rich in iron and 2 of your 5-a-day

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal470
  • fat29g
  • saturates10g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein39g
  • salt0.3g
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Ingredients

  • thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 onions, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 cinnamon stick
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground turmeric
  • ½ tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 750g leg of lamb, diced
  • 400g can chopped tomatoes
  • 1 red chilli or green chilli, deseeded and sliced
  • small bunch coriander, stalks finely chopped, leaves roughly chopped
  • basmati rice and mango chutney or raita, to serve

Method

  1. Put the whole piece of ginger, the onions and garlic in a food processor with 300ml water. Blitz to a smooth purée. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.

  2. Add the oil to the pan with the rest of the ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

  3. Stir in the spices and add the lamb. Stir-fry until the lamb changes colour. Tip in the tomatoes with a can of water and the chilli, season well, cover and leave to simmer for 1 hr.

  4. 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 and serve with basmati rice and mango chutney or raita.

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Comments, questions and tips

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hanszinderfaan's picture
hanszinderfaan
6th Dec, 2017
2.55
Nice but a bit disappointing, could use a bit more spices. My other half said it was a bit watery. I did follow the instructions - the chopped chilli was very mild perhaps next time I will try something a bit hotter and reduce the fluid. After cooking all the ingredients, I put it in the slow cooker to mature for a couple of hours.
Yazmin14
15th Oct, 2017
5.05
My partner and I thought this was delicious! I didn't bother making a paste I just chopped up the onions, chilli's, ginger and garlic and fried them off with the rest of the herbs and spices. Added 450g of lamb with chopped tomatoes and and a little bit of beef stock simmered for 30 - 40 mins. Will 100% make again. Great recipe.
asdf4g
29th Mar, 2017
2.55
This recipe said we eat the meal with mango chutney. What if I don't like mango chutney, then the recipe turns out to be very plain because there was no tell on adding salt or sugar, etc. I don't know if anybody has the same issue as I do. So I asked an Indian fellow, he said the recipe seems pretty plain. He said I can mix some salt (base on my taste) with a little turmeric, plain yogurt and more chili powder (base on my taste for spicy), then mix that with the curry I already have.
maggiebleksley
29th Nov, 2017
Do we really need to be told if we think the recipe needs more salt or spice? I adapt these recipes as I feel necessary. Tastes vary with different people.
Annabellenolan
8th Jan, 2017
5.05
This curry was delicious and seemingly foolproof - I read the recipe wrong and didn't quite get the order right but it still turned out to be amazing, really authentic taste. I halved the recipe as there was only 2 of us and it didn't cause any issues either.
monza
1st Dec, 2016
5.05
I did add water to the onion/garlic blend. I did not measure it. Just added enough to make it a slurry. Then I added a touch more while in pan to make it a little thinner. I think the issue most are having is due to variation in onion sizes. Once I added the spices- it was curry paste! I was so excited- I didn't know it would form a paste. Added chopped green beans, diced carrot (3), and a few grape tomatoes (just to use them up as they weren't going to last). This recipe came out great for me. So glad i got a surprise lesson for curry paste base.
vipersmate
28th Nov, 2016
Brilliant curry agree leaving the water out at the beginning and adding a splash of oil produces a fantastic paste. My wife enjoyed it very much and look forward to enjoying it as a regular meal.
Wharfedalemum
23rd Nov, 2016
5.05
I loved this curry. I didn't read any of the other comments before making it and just halved the ingredients as I used 450g lamb. I used half the water and it evaporated in the time. This made quite a dry but absolutely delicious curry. I will definitely be making it again.
Ls4711
7th Oct, 2016
5.05
As with other contributors I didn't use any water to blend the onions, garlic and ginger only a teaspoon of oil instead. I also used chicken stock with the water after the tomatoes are added. I felt th sauce was a little bland for my taste so I added an extra teaspoon of all the spices with the addition of chilli flashes and 2 tsp of tandoori garam masala. What a transformation. Really enjoyed it and will be making again....
Roccocharles
30th Sep, 2016
5.05
Oh and further to my comment below, I added a tiny bit of water, but I had to pour it away. So I think it needs NO WATER with the ginger, garlic and onion mixture, so you can actually sauté it with a bit if oil.

Pages

bruno78
1st Apr, 2017
The method doesn't explain what you do with the cinnamon stick. Should it be put in the food processor at Step 1?
goodfoodteam's picture
goodfoodteam
10th Apr, 2017
Thanks for your question. You add the cinnamon stick in Step 3 along with the rest of the spices.
claire673
11th Mar, 2017
Would this recipe work with beef instead of lamb? Thanks
goodfoodteam's picture
goodfoodteam
16th Mar, 2017
Thanks for your question. We haven't tested this recipe with beef and of course the flavour will be different but there's no reason why you couldn't use the same method. Continue to cook until the beef is tender.
Sam Lowe
14th Oct, 2017
5.05
Great recipe, as others have said leave out the water because there is enough water within the onions! I also don't cover for 15 minutes as it stays a bit too moist I find. I have also done this with beef and it tastes great!
kgthompson
3rd Apr, 2017
3.8
This is an excellent curry, but it does not need any water, so if you are thinking of trying it, exclude the water.
wittykook
12th Oct, 2016
OK, so my comment is sort of negative too. Why on earth would you use Rapeseed Oil when it's really bad for you? Industrialized to the hilt and it's the same stuff that was used to make the mustard bombs in WW11. Canola Oil. Canadian Oil. ( Disguised, ) Most Indians use either Ghee or Coconut Oil, far far better and YES! Eliminate the water!NOT an authentic Curry at all.
regaljester
30th Jun, 2016
The onion, ginger and garlic need to be blended to a paste using a table spoon of oil instead of water.