Lamb curry recipes
Our top 3 of 19 Lamb curry recipes
- Lady H's Curried Lamb with Rice
- Lamb Phaal Curry
- Keema (Indian Lamb Curry)
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Lady H's Curried Lamb with Rice
by John H GlenViewed 2636 times
- Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb cook over a high heat for about 3 minutes, or until the lamb is a golden brown all over, then remove and set to one side.
- Reduce the heat and add the remaining tablespoon of vegetable oil add the onions, garlic, chillies and ginger and fry for 2 to 3 minutes, until golden and softened.
- Add the turmeric, aromatic Kashmiri spice blend, cumin and chilli powder and fry, stirring well, for one minute add the flour and cook for a further 1 minute, and then add the tomatoes and coconut milk and bring to a simmer.
- Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well cook for another 2 minutes.
- Serve with the rice and a selection of side dishes and enjoy!
- YOU WILL NEED
- 900 grams lean lamb. cut into 1-inch pieces. we use neck fillet
- 2 tablespoons vegetable oil
- 2 medium onions. roughly chopped
- 3 cloves garlic chopped
- 2 green chillies. finely chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon Ground turmeric
- 1 ½ tablespoons aromatic Kashmiri spice blend. see my recipe (aromatic garam masala)
- 1 ½ tablespoons Ground cumin
- 1 tablespoon chilli powder
- 1 tablespoon plain flour
- 6 large tomatoes. roughly chopped
- 2 tablespoons chopped parsley
- 600 mls chicken stock
- 400 mls coconut milk
- 175 grams plain yoghurt
- Salt and Freshly ground black pepper to taste
- 3 cups steamed basmati rice. to serve
Lamb Phaal Curry
by daviemuirViewed 763 times
- Brown the meat in batches to seal and set aside.
- In a glug of oil, soften the roughly chopped onions, grated or finely chopped ginger, chopped chillies and crushed garlic.
- When the onions are soft a beginning to go tranlucent, add the cumin, coriander, fenugreek and paprika. Stir for another minute or so to allow the spices to cook. Add the salt and pepper.
- Add the meat, continue to stir combining the meat and vegetables. Add the tomatoes and stock, cover and simmer on a low heat for about 2 hours, until the meat is nice and tender.
- Add the garam masala and chopped coriander leaves and stir just before serving.
- Serve with naan bread and basmati rice
This recipe is equally delicious using chicken, beef or mutton. I use 8 chillies with seeds, which makes for quite a hot curry, obviously you can experiment and vary to your taste.
- 500g Lamb
- 1 Large Onion
- 4 Cloves Garlic
- 1 Thumb Sized Piece Ginger
- 8 Birds Eye Chillies
- 1 Tsp Coriander
- 1 Tsp Cumin
- 1 Tsp Paprika
- 1 Tsp Fenugreek (Ground)
- 1 Tin Chopped Plum Tomatoes
- ½ Pint Stock (Lamb or Vegetable)
- 1 Tbsp Garam Masala
- 1 Bunch Fresh Coriander
- 1 Tsp Salt
- To Taste Pepper
Keema (Indian Lamb Curry)
by Keith TongViewed 1661 times
- Heat the oil in a large pan and fry the onion until light brown. Add the cinnamon stick, green and black cardamoms and the bay leaf. Continue frying for another minute.
- Add the minced lamb and sprinkle over the turmeric, chilli powder, coriander and cumin. Mix well and fry for 2-3 minutes to brown the meat. Add the coconut milk and tomatoes, curry powder and salt. Cover and gently simmer for about 10 minutes until the mince is nearly dry. Uncover, add the peas and continue cooking over a gentle heat for 10 more minutes.
- Serve garnished with coriander leaves and the chopped green chilli.
If you prefer your curry hot, then leave out the coconut milk.
- 1 onion peeled and finely chopped
- 1 x 2.5cm cinnamon stick
- 4 Green Cardamom Pods
- 2 Black Cardamoms (large)
- 1 bay leaf
- 450g lean minced lamb
- ¼ tsp Turmeric powder
- 1 tsp chilli powder
- 1 tsp Ground Coriander
- 1½ tsp ground cumin
- 1 tsp curry powder
- 150ml coconut milk
- 1 can (230g) tomatoes
- 100g frozen peas
- 2 tbsp olive oil
- 1 Green chilli, seeded and chopped
- coriander leaves for garnish
Lamb & Green Bean Curry
by tf82Viewed 80 times
- 1. Heat the olive oil in a pan & cook the red onion, garlic & ginger over a medium heat for about 4mins. add the spring onion & lamb & cook for a further 3mins.
- 2. Add the curry paste, stir to coat the lamb mixture & cook for a further 2mins. lower the heat a little & add the stock & coconut cream. cook for 25mins, stirring occasionally.
- 3. Finely chop the coriander stalks, and keep the leaves aside for garnish. add the coriander stalks, french beans & sugar to the lamb & cook for a further 15mins. taste, & if it is is too salty for you stir in the natural yoghurt. garnish with the coriander leaves & serve over jasmine or basmati rice
- 2tbsp olive oil
- 1 red onion, chopped
- 1 garlic clove, crushed
- 1tsp crushed ginger
- 3 spring onions, sliced
- 400g lamb - lean diced leg
- 2tbsp patak's mild curry paste
- 250ml chicken stock
- 1 small tin coconut cream
- handful of fresh coriander, separated into stalks leaves
- 150g french beans, trimmed halved
- ½tsp sugar
- 2tbsp natural yogurt
- rice to serve