Lamb Curry

Now I have about 4/5 recipes for lamb curry and they all taste amazing (obviously). This is one I recently came up with that I think works really well and doesn’t feel as if you’ve had to stand at the stove for hours….


1/2 or 1 whole leg of lamb.
1 onion, small diced
4/5 potatoes
1-2 cups of hot water
2 massalla cubes (or 1 thumb of ginger grated, 4 cloves of garlic chopped or crushed and 2 chillies chopped)
4 tomatoes, grated
1 Stick of cinnamon
2 tsp of curry powder
1 tsp of ground cumin, turmeric and ground coriander
1 bay leaf
4-5 cloves
4-5 cardamom pods


First of all, trim your lamb of as much of the fat as you can, this will stop your curry being too oily. Then cut it up in to BIG chunks, not piddly small ones.

Put the ground spices (curry powder, cumin, turmeric, coriander) together in a big bowl. Put the lamb in and shake around until its all nicely coated. Fry the lamb off in batches in a frying pan with a little oil.

In a separate pan, add your cinnamon, cloves and cardamom to some oil. Wait until you start to smell the lovely aromas (but not too hot) then add your diced onion. Let it cook for 5 minutes whilst you keep stirring – you don’t want the onion to colour too much. Then throw in your massalla cubes (or ginger, garlic and chilli) along with the grated tomato. Let that cook out until you get a nice red paste, then put your fried lamb in and the cups of water. Put a lid on and let it cook for an hour then add in the potatoes. Wait until the lamb is tender, I usually let it cook for about 2 hours but just keep testing it until you are happy with it.

I serve mine with Rotli (similar to Chapati) and a salad made from 1 small diced onion (macerated in the juice of a whole lemon), 4-5 diced tomatoes and some chopped fresh coriander.

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