Home-style lamb curry

Home-style lamb curry

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(28 ratings)

Prep: 15 mins Cook: 1 hr, 50 mins


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



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

  • 2 onions, quartered



    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



    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


  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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Meg Mackay
23rd Jul, 2018
Too watery, I've never seen a recipie where you add water to the pureed onions to cook them but I thought it must be right. If I made this again I definitely wouldn't add the water.
Christopher Hood's picture
Christopher Hood
16th May, 2018
I wasn’t impressed with this recipe, In my opinion it was bland. I halved all the ingredients to serve 2. On to the next one!
My Dad is a goo...
23rd Mar, 2018
Recommended. All the family liked it. Very flexible recipe. I added some potatoes but could have been any spare veg.
hanszinderfaan's picture
6th Dec, 2017
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.
15th Oct, 2017
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.
29th Mar, 2017
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.
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.
8th Jan, 2017
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.
1st Dec, 2016
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.
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.


Roger Finch's picture
Roger Finch
12th Aug, 2018
When are you suppose to add the onion puree?
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
10th Apr, 2017
Thanks for your question. You add the cinnamon stick in Step 3 along with the rest of the spices.
11th Mar, 2017
Would this recipe work with beef instead of lamb? Thanks
goodfoodteam's picture
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.
My Dad is a goo...
23rd Mar, 2018
Add some veg. I used potato but whatever you have should work. For the rice I used the Beef Rendang recipe also on GoodFood.
Sam Lowe
14th Oct, 2017
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!
3rd Apr, 2017
This is an excellent curry, but it does not need any water, so if you are thinking of trying it, exclude the water.
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.
30th Jun, 2016
The onion, ginger and garlic need to be blended to a paste using a table spoon of oil instead of water.