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.


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



  • 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