Home-style lamb curry in a saucepan

Home-style lamb curry

  • 1
  • 2
  • 3
  • 4
  • 5
(59 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
maggiebleksley's picture
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.
23rd Nov, 2016
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's picture
7th Oct, 2016
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....
30th Sep, 2016
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.
30th Sep, 2016
This was great! Not too hard to do, and I was pleased I already had all of the ingredients besides the lamb, which is the only thing I had to buy. I used a standard pack of diced lamb (450g?) and the same measurements for the rest of the ingredients and it was perfect, with the right amount of sauce. Me and my husband shared it. I suspect it might have been too dry had I used 750g of lamb. I will definitely make this again.
10th Sep, 2016
This is an excellent curry, but as many have commented the 300ml water is unnecessary and actually does not feature in the recipe as it was originally published in the magazine. Leave that out and enjoy.


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?