Olive Magazine
Easy Fragrant Lamb Curry Recipe

All-in-one fragrant lamb curry

Published: March 25, 2015 at 3:05 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

No need for frying, all the ingredients are cooked together slowly to make a rich curry. We've also added instructions on how to make this in a slow cooker

Nutrition:
NutrientUnit
kcal515
fat39.8g
carbs10.6g
fibre2.7g
protein30.9g
salt0.7g
Advertisement

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

Ingredients

  • 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

Method

  • 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.

Advertisement

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

Advertisement
Advertisement
Advertisement

Sponsored content