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


  • a small bunch coriander
  • 500g lamb neck fillet, cut into chunks
  • 2 red onions, halved and sliced
  • a large chunk ginger, finely grated
  • 2 cloves garlic, crushed
  • 2 red chillies, sliced
  •  2 x 160ml tins coconut cream
  • 400ml chicken or lamb stock
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 2 tsp fenugreek seeds, ground (optional)
  • 5 cardamom pods, seeds removed and ground
  • 1 1/2 tsp turmeric
  • steamed to serve basmati rice
  • to serve chapatis


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Separate the coriander stalks and leaves, and finely chop the stalks. Put the stalks and all the ingredients except the rice and coriander leaves in a small ovenproof pot with a lid and mix well. Slip a sheet of foil under the lid to make the seal tighter. Cook for 1½ hours until the lamb is tender. If you want a thicker sauce, scoop out the lamb and reduce it a little on the hob. Serve with rice and coriander leaves.


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