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Lamb Curry

This delicious recipe for lamb curry is one of my favorites. It always gets a thumbs up from both those who are experienced in eating Indian food and those who are trying it for the first time. Served with simple steamed white rice, it's perfect.

Simon Majumdar's Lamb Curry topped wth cilantro and a drizzle of yogurt

Lamb Curry Recipe

(Serves 2-4)


  • 2 lbs Lamb Neck or Shoulder (cut into 1-inch cubes)

  • 1 White Onion (Diced)

  • 2 Cloves Garlic (Minced)

  • 1 Inch Fresh Ginger (Minced)

  • 2 Serrano Chilies (De-seeded and Minced)

  • 1 Tsp Tomato Paste

  • 2 Tomatoes (De-seeded and Chopped)

  • 1 Tsp Ground Ginger

  • 1 Tsp Ground Cumin

  • 1 Tsp Ground Coriander

  • 1 Tsp Red Chili Powder

  • 1 Tsp Ground Turmeric

  • 1 Tsp Ground Cinnamon

  • 1 Tsp Salt

  • 1 Tsp Sugar

  • 1 Bunch Fresh Coriander Leaf (Chopped)

  • 1 Lemon (Juice)

  • 1 Pint Vegetable Stock or Water

  • Vegetable Oil (or Ghee)


  1. Place two tablespoons of oil or ghee in to a saucepan and warm on a medium heat.

  2. Add the onions and cook for three minutes or until soft and golden.

  3. Add the minced garlic and cook for two minutes.

  4. Add the minced ginger and chilies and cook for three minutes.

  5. Add the tomato paste and combine well.

  6. Turn down to a gentle heat and add the ground spices (including the salt and sugar) and combine well.

  7. Cook for three minutes. If the mixture begins to stick, add a tablespoon of water.

  8. Add the cubed lamb and combine well.

  9. Add the tomatoes and combine well.

  10. Add the stock and combine well, making sure to scrape all the spices from the base of the pan. 

  11. Simmer on a gentle heat for thirty minutes, or until the lamb is tender and the liquid has reduced to a thick sauce that coats the lamb.

  12. Sprinkle with lemon juice.

  13. Add the chopped coriander leaf.

  14. Taste for seasoning and add more salt if needed.

  15. Serve with steamed basmati rice and Indian breads.

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