The ultimate lamb curry

Sarah Graham
4 servings Prep: 15 mins, Cooking: 1 hr
Rate this recipe
Without a delicious spicy curry, your repetoire is incomplete.

By Food24 February 15 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

750 g lamb
2 cup yoghurt — plain
2 tsp turmeric
2 tsp curry powder — medium
2 tsp coriander — ground
2 tsp cumin — ground
1 tsp dried chilli flakes
2-3 garlic — cloves, chopped
2 tsp fresh ginger — grated
1 tsp black pepper — freshly ground
1 tomatoes — peeled, chopped
2-3 chutney
lemon — halved, juice only
fresh coriander — to garnish
Tap for ingredients
Tap for ingredients


Roughly chop the lamb, add it to a large mixing bowl and coat with the yoghurt, half the spices and half the chilli. Cover with clingfilm and refrigerate overnight.

Heat some olive oil in a pot and fry the garlic with the remaining spices and chilli, ginger and black pepper, allowing them to blend with the oil.

Add the lamb in batches so that the pot isn’t too full. Stir and bring to a simmer.

Add the tomatoes, chutney and lemon juice and simmer gently for about 1 hour (the longer, the better). You will know you’re close when the colour starts to change to a rich brick-red and the meat is tender.

Garnish with fresh coriander and serve with couscous, basmati rice or naan bread and minted tzatziki on the side.

Reprinted with permission of Sarah Graham. To visit Sarah Graham’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Your email address will not be published.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.