Lamb Curry

Lamb Curry

A lovely spicy stew served with rice and mango chutney.


Step 1
  • Allow the butter to warm well in a saute pan without browning. Fry onions and garlic for approximately 1 minute. Put the spices and meat in the pan and brown for approximately 3 minutes.
Step 2
  • Add the tomatoes, tomato paste and water - stir. Bring to the boil, cover it, and then simmer for approximately 1 hour - or until the meat is tender.
Step 3
  • Add squash, yogurt, lemon juice, salt and pepper and let the lamb curry boil, covered, on a regular heat for approximately another 5 minutes. Taste and serve immediately with rice and chutney.


30 g
Coarsely Chopped yellow onion
Small Crushed garlic clove
Garam masala
1 tsp
Madras curry powder
1 tsp
Ground cumin
½ tsp
Legs of lamb in Smaller Pieces
800 g
Can of Chopped tomato
Can of Concentrated tomato paste
100 ml
Courgette in Smaller Pieces
500 g
Greek yogurt
100 g
Freshly Squeezed lemon juice
½ tbsp
Coarse salt
1½ tsp
Freshly pepper
1 pinch
Fresh ground coriander Leaves
1 handful
Brown rice (parboiled)
320 g
Strong mango chutney (such as spicy bengal)