Home-style lamb curry in a saucepan

Home-style lamb curry

  • 1
  • 2
  • 3
  • 4
  • 5
(47 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
Save to My Good Food
Please sign in or register to save recipes.

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 ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.

  2. 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.

  3. 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.

  4. Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

  5. Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.

  6. Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.

  7. Stir in the finely chopped stalks from a small bunch coriander, 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.

  8. Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Jane Leaper's picture
Jane Leaper
1st Oct, 2018
4.05
I adapted this recipe to use up cooked lamb instead of raw, and I used peanut oil instead of rapeseed and dried chillis instead of fresh, because these were what I had to hand. I found the first part - liquidising the onions etc. with water a bit weird, but it worked well and the resulting curry was delicious. I often have leftover lamb roast, so this will become a favourite. I don't understand the comments about it being far too watery. The recipe does say to cook until the water has gone, so if you don't do that, you have only yourself to blame.
rachel_k
1st Sep, 2018
4.05
With some adaptations this turned out quite nice. I took heed of the comments and didn't make the paste - I just chopped the onion, garlic and ginger very finely and friend gently until softened, rather than adding water. I also doubled the amount of ginger and spices, and I'm glad I did as the spicing was just right - the original recipe would have been far too bland.
darrencafc
1st Sep, 2018
2.05
Far too watery. Suspect recipe is not correct
Meg Mackay
23rd Jul, 2018
3.05
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
2.05
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
5.05
Recommended. All the family liked it. Very flexible recipe. I added some potatoes but could have been any spare veg.
Hanszinderfaan's picture
Hanszinderfaan
6th Dec, 2017
3.05
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
3.05
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's picture
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?