Indian Lamb Curry

  • serves 0
Michael Smith
Michael Smith Chef at Home


122 Ratings
Directions for: Indian Lamb Curry


2 onions, chopped

2 Tbsp vegetable oil

5 cloves of garlic, minced

1 green chili, minced

3 Tbsp curry powder

1 boneless shoulder of lamb, fat trimmed and meat cut into 2 inch pieces

1 potato, cubed

1 turnip, chopped into 1inch pieces

3 carrots, cut into 1inch pieces

1 28 oz can of chopped tomatoes



1. Place a large pot over medium-high heat and add oil

2. When it’s hot, add onions and sauté for 3 minutes and then add garlic. Continue to sauté and then add chili. Cook until everything has softened and is beginning to caramelize.

3. Add curry powder and cook out for a few minutes to release its aroma. Add lamb and stir vigorously.

4. Add the vegetables and can of tomatoes and top up with 1 can full of water.

5. Season with salt and bring to a simmer. Cover stew with a lid and simmer for 1 hour.

See more: Lamb, Indian, Main, Hot and Spicy, Vegetables, Saute, Slow Cook, Winter

More Recipes You'll Love