Lamb Curry


  • 1 tablespoons fennel seeds
  • 1 tablespoons cumin seeds
  • 1 tablespoons coriander seeds
  • 1/3 tablespoon fenugreek seeds
  • 1/2 tablespoon black peppercorns
  • 2 cloves
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2-4 dried red chillies, chopped fine (or ½ teaspoon dried chilli flakes)
  • 3cm fresh ginger, peeled
  • 2 medium red onions, peeled
  • 10-15 cloves of garlic, peeled
  • 3-5 fresh chillies, with seeds
  • 1 bunch of fresh coriander
- leaves, stalks & root
  • 1 tablespoons butter
  • 1 x 400g tins of chopped tomatoes
  • 100g tomato paste
  • 150 ml rich beef stock
(other stock or water OK)
  • 500 – 750 g leg of lamb, diced
  • Salt
  • 2-3 fresh chillies, chopped fine
  • Vege oil for frying lamb
  • 150 ml natural yoghurt
  • 1 handful of chopped mint and coriander
  • Plenty of salt and freshly ground black pepper
  • lime juice to taste


  • Lightly toast the fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, peppercorns, cloves, cinnamon stick, cardamom pods & dried chillies.  Grind in mortal & pestle to a fine powder (more fine = less “gritty” finished curry). Sieve the powder and re-toast the course stuff and keep grinding.
  • Roughly chop the ginger, onions, garlic, fresh chillies & fresh coriander. Add to the ground toasted spices and puree in a food processor.
  • In a large casserole pan, fry the curry paste mixture in butter for approx. 10 minutes – stirring regularly.  Add the tomatoes and the stock.  Bring to the boil, cover with kitchen foil and place in the 170 degree oven for 1½ hours to intensify the flavor.  Remove the foil and continue to simmer on the stove until it thickens.  This is your basic curry sauce.
  • Sprinkled lamb with plenty of salt and fine chopped fresh chillies – in batches brown in a little oil. Add the browned lamb to the curry sauce and return to the 170 degree oven to simmer for around 1 hour or until tender.
  • Add chopped coriander, mint and yoghurt – stir in.
  • Season to taste and add a good squeeze of lime juice.


  • Serve with spiced breads, steamed basmati rice and lots and lots of cold beer.


  • Feel free to vary the curry by using diced chicken, prawns or paneer, or vegetables like Swiss chard, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils 


  • Serves 4

Adapted from Peter’s Lamb Curry (from Jamie’s book The Return of the Naked Chef)

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