Try this creamy lamb curry, then check out our lamb bhuna, lamb dhansak, mutton keema and more lamb curry recipes.


  • 50g cashew nuts
  • vegetable oil
  • 1 tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • 1 large onion, halved and sliced
  • 2 green chillies, sliced
  • finely grated to make 2 tbsp ginger
  • 2 cloves garlic, crushed
  • a good pinch dried red chilli flakes
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 500g lamb leg steaks, cubed
  • 400g tin half-fat coconut milk
  • 200ml chicken stock
  • 150g spinach, chopped

To serve

  • rice
  • naan bread


  • STEP 1

    Put the cashew nuts in a bowl and pour boiling water over them.

  • STEP 2

    Heat 1 tbsp oil in a frying pan, then add the mustard and cumin seeds and cook for a few minutes until they start to pop.

  • STEP 3

    Add the onion, green chillies and a good pinch of salt and fry until softened.

  • STEP 4

    Add the ginger, garlic, chilli flakes and the rest of the spices and cook for a couple of minutes.

  • STEP 5

    Stir in the lamb steaks and fry, stirring for a few minutes until they’re browned all over.

  • STEP 6

    Drain the cashews and whizz in a blender with the coconut milk.

  • STEP 7

    Pour into the pan with the lamb and add the chicken stock. Cover and simmer for 1 hour, or until the lamb is tender.

  • STEP 8

    Add the spinach and cook uncovered for another 10 minutes (turn up the heat if you want a thicker sauce).

  • STEP 9

    Serve with rice and naan bread.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating