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Homemade Lamb Curry

Storecupboard spices along with puréed onions, garlic, and ginger create an authentic flavour in this tender lamb curry that's rich in iron and 2 of your 5-a-day
Prep Time 15 mins
Cook Time 1 hr 45 mins
Course Main Course
Cuisine Indian
Servings 4


  • 1 Thumb Sized Piece Ginger, chopped and peeled
  • 2 Chopped Onions
  • 4 Cloves Garlic
  • 2 Tablespoons Vegetable Oil
  • 1 Cinnamon Stick
  • 1 Tablespoon Ground Corriander
  • 1 Teaspoon Cumin
  • 1 Teaspoon Ground Turmeric
  • 1/2 Teasponn Fennel Seeds
  • 750 g Diced Lamb
  • 400 g Chopped Tomatoes
  • 1 Red Chili
  • Small Bunch Chopped Corriander, keep the leaves and stalks separate.


  • Place 1/2 of the garlic and onions along with the garlic in a food processor with 250ml of water and blend into a smooth puree.
  • Place the puree in a non-stick pan and cook on a low heat for 15 mins.
  • Add the oil and remaining ginger and onions to the pan and stir fry for 3 to 5 minutes until the colour begins to change.
  • Add the spices and the lamb and cook until the lamb is browned on the outside.
  • Add the chopped tomatoes and chili, cover with a lid and cook on a low heat for 1 hour.
  • Add the coriander stalks and stir well before cooking for a further 30 mins.
  • Serve with basmati rice and sprinkle with the chopped parsley.