Lamb Curry

Lamb Curry

Don’t be put off by the long list of ingredients for this one. As long as you have a food processor, it’s actually really easy to make, and delivers big time on flavour! I love serving this with cauliflower rice and some flat breads. For the veggies out there, you can replace the lamb with hearty vegetables such as cauliflower, pumpkin or sweet potato. Let them simmer until cooked, then serve. Feel free to add some greens to the curry as well. I also recommend doubling the curry paste and keeping half in the freezer, so that you can use it for another meal.

Serves 4


For the curry paste:

  • 1 tbsp. coriander seeds
  • 1 tsp cumin seeds
  • 4cm piece cinnamon
  • 4 cloves
  • 3 cardamom pods
  • 4 large shallots, peeled & roughly chopped
  • 1/3 bunch fresh coriander
  • 2 long red chillies, roughly deseeded*
  • Small thumb sized piece galangal*, peeled
  • Small thumb sized piece ginger, peeled
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut sugar or palm sugar
  • 1/4 tsp ground turmeric (or fresh turmeric)
  • 1 tablespoon fish sauce

Other ingredients:

  • 800g diced lamb
  • 4 tablespoons coconut oil
  • 400ml tin chopped tomatoes
  • 400ml tin coconut cream
  • 200ml water or stock
  • 2 cinnamon sticks
  • 4 kaffir lime leaves
  • 1 tbsp. fish sauce
  • 1 tbsp. coconut sugar or palm sugar
  • Fresh coriander, to serve
  • Toasted cashew nuts, to serve
  • Lime wedges, to serve


  1. In a dry pan over a medium heat, add the coriander seeds, cumin seeds, cinnamon stick, cloves and cardamom pods. Toast until fragrant; about 45 seconds – 1 minute. Make sure they don’t burn. Transfer to a spice grinder or mortar and pestle, and grind to a powder.
  2. Add the ground spices to a food processor with the rest of the curry paste ingredients. Blitz until you have a paste.
  3. Preheat the oven to 160 C fan.
  4. To a large casserole pot over a medium-high heat, add 1 tablespoon of the coconut oil, then add the lamb and brown on all sides. Remove the lamb from the pot.
  5. Turn the heat down to low, then add the rest of the coconut oil and the curry paste. Gently cook the paste, stirring regularly to stop it burning, until nice and fragrant (about 5 – 10 minutes).
  6. Add the lamb back to the pot along with the rest of the ingredients. Bring to a simmer, then put a lid on and put the pot into the oven for about 1.5 hours.
  7. Remove the pot from the oven and put back on the stove on a low heat. Let it simmer, uncovered, for another 20 minutes so the sauce can reduce. If you are adding some greens, add them to the pot for the final few minutes.

*Note – If you like the curry more spicy, you can leave the seeds in the chilli. The galangal can be replaced with extra ginger.

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