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Home-style lamb curry

Home-style lamb curry


  • thumb-sized piece ginger, 1/2 cut into matchsticks, the rest left whole
  • 2 onions, quartered
  • 4 garlic cloves
  • 2 tbsp rapeseed oil
  • 1 cinnamon stick
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp fennel seeds
  • 750 g leg of lamb, diced
  • 400 g can chopped tomatoes
  • 1 red chilli or green chilli, deseeded and sliced
  • small bunch coriander, stalks finely sliced, leaves approximately chopped
  • basmati rice and mango chutney or raita, to serve


  • ACTION 1

    Put 1/2 the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300 ml water. Blitz to a smooth purée.

  • STEP 2

    Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Pointer into a deep sauté pan, cover with a cover and simmer for 15 mins.

  • STEP 3

    Eliminate the cover and cook for 5 mins more, stirring periodically. By now the liquid needs to be all gone. If not, prepare a little bit longer.

  • ACTION 4

    Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Show up the heat and fry, stirring, for 3-5 minutes till it starts to colour.

  • ACTION 5

    Stir in 1 cinnamon stick, 1 tablespoon ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and 1/2 tsp fennel seeds, then include 750 g leg of lamb. Stir-fry until the lamb modifications colour.

  • ACTION 6

    Suggestion in 400 g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and delegate simmer for 1 hr.

  • STEP 7

    Stir in the carefully sliced stalks from a small bunch coriander, re-cover and cook for a final 30 minutes until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.

  • ACTION 8

    Stir in the roughly sliced coriander leaves and serve with basmati rice and mango chutney or raita.

Dish from Excellent Food publication, April 2016

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