Lamb Curry

by | Jul 1, 2022 | From the Kitchen

Lamb Curry


  • 1 thumb-size fresh ginger, grated
  • 1 onion, quartered
  • 4 teaspoon crushed garlic
  • 2 tbsp olive oil
  • 1 cinnamon sticks
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp fennel seeds
  • 1 kg lamb goulash
  • 1 can of chopped tomatoes
  • 1 red chilli or green chilli, deseeded and sliced
  • small bunch of coriander stalks finely chopped, leaves roughly chopped
  • Salt if required


  • 2 Tomatoes, chopped
  • 1 red onion, chopped
  • ¼ cup chutney
  • 1 tbsp lemon juice
  • ½ tsp chilli flakes
  • Salt and pepper


  1. Put ½ thumb-sized piece of ginger, onions and garlic in a food processor with 900ml 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 olive oil to the pan with the remaining piece of ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
  5. Stir in the cinnamon stick, ground coriander, ground cumin, ground turmeric and fennel seeds, then add the lamb. Stir-fry until the lamb changes colour.
  6. Tip in the cans of chopped tomatoes with 3 cans of water and 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 of 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.
Lamb Curry Recipe
Lamb Curry Recipe
Lamb Curry Recipe
Lamb Curry Recipe

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