Go Back

Easy Lamb Curry

A comforting lamb curry featuring tender lamb cooked in a rich, aromatic sauce bursting with spices. Perfect for family dinners or meal prep for a cozy evening.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 grams lamb fillet or neck Tender meat that becomes juicy and flavorful when cooked.
  • 2 medium red onions Adds sweetness and depth to the curry.
  • 2 tablespoons ghee Offers a rich, buttery flavor to the dish.
  • 1 tablespoon grated ginger Provides a warm, spicy kick that brightens the curry.
  • 3 cloves garlic Imparts a savory aroma and enhances the flavor profile.
  • 1 teaspoon cumin Adds a warm, earthy tone essential for curries.
  • 2 tablespoons madras curry powder A spice blend that delivers authentic curry flavor.
  • 1 teaspoon turmeric Adds a vibrant color and subtle earthiness.
  • 1 teaspoon smoked paprika Enhances the dish with a subtle smokiness.
  • 1 teaspoon ground coriander Offers a fresh, citrus-like flavor.
  • 1 teaspoon chilli powder For a touch of heat to awaken the senses.
  • 1/2 teaspoon ground cardamom Adds a sweet and aromatic element.
  • 1 tablespoon honey Balances the spice with a hint of sweetness.
  • 1 medium red chilli Freshness and spice to elevate the flavor.
  • 1 teaspoon salt To enhance and balance the flavors.
  • 250 ml vegetable stock Adds moisture and depth to the curry.
  • 400 grams passata Provides a tangy sweetness as the base of the sauce.
  • 400 ml light coconut milk Offers creaminess and a subtle sweetness.

Method
 

Preparation
  1. Heat the ghee in a large pan over medium heat.
  2. Stir in chopped onions and salt; cook for about 2 minutes.
  3. Continue cooking the onions until they are soft and slightly translucent.
  4. Add garlic, ginger, and spices; stir well to combine.
  5. Allow the spices to cook for about 30 seconds to deepen their flavor.
Cooking
  1. Incorporate lamb pieces into the pan, stirring to coat them with onions and spices. Cook for about 2 minutes.
  2. Add passata, coconut milk, and vegetable stock; stir in honey.
  3. Scrape the bottom of the pan to lift all the flavors.
  4. Stir until the sauce is fully combined and bring to a simmer.
  5. Reduce the heat to low and cook until the lamb is tender and the sauce thickens.
Serving
  1. Finish with yogurt and fresh coriander. Serve hot with rice or naan.

Notes

Consider marinating the lamb in spices overnight for even deeper flavor. A dash of lime juice before serving can add a bright finish. If more heat is preferred, add extra chilli powder or fresh chillis. Serve over lightly buttered rice to complement the richness of the curry. Garnish with fresh cilantro or parsley for added freshness.