Lamb Curry

Use any curry paste or powder with this recipe

Use lamb lamb cubes for this curry and a curry paste of your choice. The recipe is a guaranteed winner in the curry stakes!

Prep time 20 Minutes - Cook time 1 Hour 30 Minutes
6 People

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Diced Pork Diced Lamb


750g lamb cut into 5cm cubes
3 tablespoons medium curry paste of your choice
1 tablespoon rapeseed or sunflower oil
2 onions, peeled and sliced
1 garlic clove, peeled and finely chopped or crushed
1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
1 cinnamon stick
3 cardamon pods, slightly crushed
1 x 200g can chopped tomatoes
200ml good, hot lamb or vegetable stock
1 green chilli, finely chopped (optional)
Large handful of freshly chopped coriander


1. Put the lamb cubes into a large plastic food bag, add the curry paste and toss to coat the lamb. Seal and marinate in the fridge for 30 minutes to 1 hour, if time allows.
2. Heat the oil in a large flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices for 2-3 minutes or until soft and lightly golden.
3. Add the lamb with the curry paste and cook for 3-4 minutes. Add the tomatoes, stock and chilli (if used). Cover and cook for 1-1½hours or until the meat is tender, stirring occasionally. Season if required.
4. Remove the cinnamon stick and serve with pilau rice, naan bread and a chutney of your choice.


Alternatively, replace the curry paste with prepared or home made curry powder. A jar of prepared curry sauce works well too. Simply omit the chopped tomatoes and stock.

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Diced Pork Diced Lamb