Home-style lamb curry in a saucepan

Home-style lamb curry

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(58 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 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.

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Comments, questions and tips

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ella leith's picture
ella leith
18th Jan, 2019
After reading the comments, I changed the recipe slightly. Chopped up the onions and garlic, and used garlic paste. Didn’t bother blending it. Fried this for about 3 minutes until soft. Added spices, 3min again. Then added meat, 5min, and finally the tomatoes, and only 1/2 a can of water with that. This way, the meat was finished cooking after about 45min and the sauce was nice and thick. I also added a 1/2 cup of peas in, which was nice. A nice recipe, if you adjust it.
Michelle Church's picture
Michelle Church
2nd Dec, 2018
This has always turned out pretty well but I do make alterations to the recipe in that I don't use any water in the paste. Instead I just blend the ingredients in a tablespoon of oil and then proceed.
Jane Leaper's picture
Jane Leaper
1st Oct, 2018
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.
1st Sep, 2018
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.
1st Sep, 2018
Far too watery. Suspect recipe is not correct
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!
Shaggy Potter's picture
Shaggy Potter
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.


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