Lamb Curry

Cook lamb shoulder slowly and gently for this spicy curry.
  • 25 to 55g wholemeal flour
  • 1 tbsp ground coriander
  • 900g lamb shoulder
  • 2 tbsp grapeseed oil
  • 1 red onion, chopped
  • 15g chopped garlic
  • 35g chopped ginger
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 30g tomato puree
  • 1 red pepper, seeded and chopped
  • 300g chopped tomatoes
  • 40g chocolate chips
  • 1 green chilli, finely minced
  • 120ml red wine
  • 250 to 500ml water
  • Pinch of salt and freshly ground pepper
1) Mix the flour and ground coriander together in a large bowl. Trim the lamb of excess fat and cut into 5cm cubes; add to the flour and toss well to coat.

2) Heat the oil in a large, heavy bottomed pan and begin to brown the lamb pieces on all sides. Reserve the browned meat in a bowl and drain off excess fat.

3) Turn the heat to low and add the onion, garlic and ginger to the pot; cook until softened and caramelised. Add the spices, tomato puree, red pepper, tomatoes and chocolate chips and stir well. Add the chilli pepper and the reserved meat. Stir and add the red wine and enough water to just cover the meat. Season with salt and pepper and cook for about two hours over medium-low heat, until the meat is very tender and the sauce is thick.

Rule the Kitchen with More Recipe Faves

Southern Indian lamb curry
Southern Indian lamb curry
Time
52
Serves
4-6
Difficulty
Easy
Anjum Anand's Spicy Lamb, Tomato and Coconut Curry
Anjum Anand's Spicy Lamb, Tomato and Coconut Curry
Time
-
Serves
4
Difficulty
Easy
'Night 'Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots
'Night 'Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots
Time
160
Serves
4-6
Difficulty
Easy
Lamb Pasanda
Time
-
Serves
-
Difficulty
Med