Lamb curry – the easy way

6 servings Prep: 15 mins, Cooking: 2 hrs
Rate this recipe
Nina shows you a great way to introduce your family to curry.

By Food24 June 27 2011
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (21)

1 Tbs flour
3 Tbs tomato sauce — All Gold
3 Tbs chutney
3 Tbs golden syrup
1 Tbs curry powder
3 Tbs white vinegar
1 chillies
1 kg lamb — knuckles or beef cubes
1 onion — finely chopped
1 fresh ginger — grated
2 garlic — cloves, crushed
1 tsp fennel — seeds
1 tsp coriander — seeds
1 cinnamon — stick
1-2 star anise
vegetable oil
stock — mutton or beef
1 Tbs curry powder
2 tsp turmeric
1 kg potatoes, cubed
sea salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients


This sauce is the secret here.
Mix the tomato sauce with the flour first to prevent lumps from forming.

Then add all the other ingredients and mix. Keep until needed.
Heat the oil in a pot and fry the onions. garlic, ginger and all the
When the onion is soft, add the meat and brown slightly.
Add the
stock and let it cook until the meat is soft and falling off the bone.
some stock if needed.
When the meat is soft, add the potatoes and cook
for another 10 minutes until the potatoes are soft.
Make sure there is
enough liquid in the pot.
Add the sauce and cook through.
Taste for
seasoning and adjust.

Serve on fluffy basmati rice, couscous or even better stampmielies!

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.