Lamb Curry

This is a delicious and simple winter warming Lamb Curry. Full of warm comfort and not-too-hot spices, it will become a family favourite.


2 tbsp vegetable oil

1kg Indigo Valley Lamb fillet, neck, shoulder, or leg (cut into 2cm pieces)

3 black cardamon pods (crushed)

1 cinnamon stick (broken in half)

6 garlic cloves (finely grated)

2 1/2 cm fresh ginger (peeled and finely grated)

3tsp garam marsala

1 tsp ground coriander

2 tsp mild chilli powder

2 tsp salt

1 x 400g tinned tomatoes

2 medium onions (finely diced)


Heat the vegetable oil in a large heavy-based saucepan.

Add crushed cardamon pods and cinnamon. Heat for 30 seconds.

Add ginger and garlic. Stir in the lamb until coated and cook for 2 minutes.

Add coriander, chilli powder, garam masala, and salt.

Stir and cook for another 30 seconds.

Stir in the onions and tomatoes.

Lower heat, cover and cook for 40 minutes.

The lamb and sauce will develop a shiny appearance as the oil separates.

Increase the heat and stir continuously for 10 minutes.

If the sauce starts to stick, add a splash of water.

The lamb and spices will start to fry as you’re stirring.

Add 200ml of boiling water and stir again.

Simmer for a further 10 minutes or until the lamb is tender.

Serve and enjoy.

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