Healthy Lamb Curry Recipe

Summer lamb curry

  • serves 4
  • Easy

Better than a takeaway: this lamb curry is the best one pot, made with garam masala, cardamom, ginger and coriander. Deliver to the table with steamed rice.



  • lamb neck 750g, fat trimmed and cut into chunks
  • Greek-style yoghurt 225ml
  • green chillies 4, cut into quarters lengthways and seeded
  • garam masala 1 tbsp
  • cardamom pods 4
  • coriander a large bunch, chopped
  • onion 1, finely chopped
  • ginger 2 cm piece, grated
  • garlic 2 cloves, finely sliced
  • steamed rice to serve


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Tip the lamb, yoghurt, chillies, garam masala, cardamom, half the coriander, onion, ginger and garlic into a casserole with a tight fitting lid, add 100ml water, stir everything together and season well. Put a layer of parchment over the top, put the lid on and cook in the oven for 3 hours. Season again if necessary and stir through the remaining coriander. Serve with rice.

Nutritional Information

  • Kcals 488
  • Fat 32.4g
  • Carbs 7.3g
  • Fibre 0.8g
  • Protein 41g
  • Salt 0.4g