Lamb curry

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Prep time:

Cook time:

Serves: 4

By Artichokes



  • 2 tbsp vegetable oil

  • 1 pint chicken stock

  • 400ml coconut milk

  • 2 green chilli chopped

  • 11/2 tbsp garam masala

  • 900g lamb fillet cut into cubes

  • 11/2 tbsp ground cumin

  • 1 tbsp fresh ginger grated

  • 6 large tomatoes chopped

  • 300g basmati rice to serve

  • 1 tbsp ground turmeric

  • 1 pomegranate seeded

  • 200g yoghurt

  • 4 cloves garlic chopped

  • 1 baby spinach

  • 2 onions chopped

  • 1 tbsp plain flour

  • 1 tbsp chilli powder


  1. Heat one tablespoon of oil in a pan then add the lamb. Cook on a high heat for 4 minutes until the lamb is golden-brown, set aside.
  2. Gently fry the onions, garlic, chillies and ginger in the rest of the oil. Fry for 3 mins, until softened
  3. Add all the turmeric, garam masala, cumin and chilli powder. Stir and fry for a minute.
  4. Add the flour and cook for another min.
  5. Add the tomatoes and coconut milk and start to simmer.
  6. Add the lamb and enough stock to just cover it. Stir well.
  7. Bring to a simmer, cover and cook on a low heat for about an hour, until the lamb is tender and cooked through.
  8. Skim off any excess fat from the surface, add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.
  9. Add the yoghurt, season, to taste, with salt and fresh black pepper. Serve with basmati rice.

Additional Information

  • indian

  • lamb

  • Can Freeze

  • Make Ahead

  • Meat

  • Main Course

  • Gluten Free

  • Nut Free

  • Egg Free

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