It’s the show stopper: Lamb Curry

On Sunday we enjoyed a lovely meal will some friends. I cooked a couple of vegetarian dishes and also a yummy lamb curry. I thought it was about time I introduced you to a delicious meat dish that you just have to have a go at cooking – especially if you want to impress your friends 😉

The secret of this dish is of course the sauce. So read carefully and give it a go.

Ingredients for the Sauce

Makes enough to cook a whole shoulder of lamb plus potatoes

  • 2-3 tbsp of sunflower/canola oil
  • 2cm cube of ginger  peeled and sliced
  • Half a cinnamon stick
  • 10 cloves
  • 3 small or 2 medium size onions finely chopped in the chopper
  • 1-2 bay leaves
  • 2 x 400g tins of plum tomatoes – pureed
  • 3 tsp of fresh masala
  • 4 heaped tsp of ground cumin and coriander (1 part cumin to 2 parts coriander)
  • 3 heaped tsp of garam masala
  • 2 tsp of salt
  • 1 tsp of chilli powder (optional)
  • 1 tsp of turmeric


1. Chop the onions in a chopper

2. In a large heavy based saucepan heat the oil – add the onions, cinnamon stick, cloves and ginger

3. Cook on a low heat for about 10-15 until the onions take on a reddish tinge – don’t allow it to catch or go too brown

4. Now add all the spices, salt and bay leaves – stir and cook through

5. Add the pureed tomatoes, stir and simmer on a low heat with the lid on for about 15-20 mins (remember to stir it at intervals)

The sauce should take on a deep and darker colour – the onions will have dissolved into the sauce

7. Taste the sauce and add further spices and salt if required – remember the meat and potatoes will absorb a lot of the flavour so if you feel it needs more of a kick add some extra spices

8. Cook through for a little longer if you add more spices

9. The sauce is now ready for you to add the lamb

You could also refrigerate the sauce to use the next day or freeze it to use much later. If I am having guests I try and make the sauce the day before to save time.

Recipe: Lamb Curry

Cooks enough for 4 hungry people


  • One portion of the above tomato based sauce
  • 1 shoulder of lamb – fat removed and cut up into casserole size pieces including bones and washed
  • 3 -4 medium size potatoes peeled and cut into roast potato size pieces
  • Handful of chopped coriander


1. Heat the sauce in a heavy based saucepan
2. Add the lamb pieces, mix through and allow to cook with lid on for 5 minutes

3. Then add enough water to cover the lamb and simmer with the lid on for 45-60 minutes

4. Stir regularly and add extra water as needed

5. After 45 minutes if you think lamb is ‘just’ cooked turn off and rest for at least an hour – last Sunday I actually left it for 4 hours ( or if you are in a rush you don’t have to rest but it does improve the lamb)

6. 30 minutes before you want to eat add the potatoes to the lamb, a little more water so everything is covered – simmer until the potatoes are cooked

7. Once cooked allow the dish to rest with the lid on

8. Finally garnish with coriander and serve with rice, roti or naan

3 Responses to “It’s the show stopper: Lamb Curry”

  1. […] ninasnosh « It’s the show stopper: Lamb Curry […]

  2. I made this yesterday, and it was gorgeous, quote from my boyfriend ‘This recipe is a keeper’ 🙂

  3. I just made this, and I have to say. It was beautiful!!!!! Xx

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