Sarah's lamb curry

Sarah's lamb curry


4 people made this

About this recipe: A fragrant, spicy lamb curry perfect for a Saturday night at home. Serve with some rice and naan bread.

piercedprincess More og Romsdal, Norway

Serves: 6 

  • 2 small onions, minced
  • butter or oil for cooking
  • 4 cloves garlic, crushed
  • 1 teaspoon ground ginger
  • 1 tin chopped tomatoes
  • 1 tin peas
  • 150ml water
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon soft brown sugar
  • 250g cooked shredded lamb
  • 200ml natural yoghurt
  • 1 tablespoon plain flour

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Add the onion and garlic to a frying pan with the butter/oil and sweat for 2 minutes. Add the ginger. Mix. Add the tin of tomatoes, peas and 150ml water. Add the curry powder, cardamom, cloves, cayenne pepper, salt, cumin turmeric and sugar. Combine well. Simmer for 5 minutes.
  2. Add cooked lamb. Turn the heat down slightly. In a bowl mix the yoghurt with the flour well. Stir into the curry mixture. If the curry is too thick you can always add some more water. Leave to simmer on low heat for 10 minutes. Turn up the heat a couple of minutes before serving.

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