Food + Drink Mum

Home-Style Lamb Curry

Home-Style Lamb Curry

Store cupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry that's rich in iron and two of your five-a-day It’s also gluten free, perfect for keeping you and your family warm this winter!

Serves: 4 people
Prep: 15 minutes
Cook: 1 hour 45 minutes


Thumb-sized piece of ginger ½ cut into matchsticks, the rest left whole
2 onions, quartered
4 garlic cloves
2 tablespoons of rapeseed oil
1 cinnamon stick
1 tablespoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
½ teaspoon of fennel seeds
750g leg of lamb, diced
400g of chopped tomatoes
1 red chilli or green chilli, deseeded and sliced
A small bunch coriander, stalks finely chopped, leaves roughly chopped
Basmati rice and mango chutney or raita


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 and cover with a lid and simmer for 15 minutes. Remove the lid and cook for 5 minutes 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 minutes 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 minutes 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.

This recipe and many more can be found at the BBC Good Food website

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