Lamb Curry (serves 4)

Lamb Curry (serves 4)


3 people made this

About this recipe: We decided to do a curry night back at uni, and this was my offering. It was a hit and I've been making it since. Can be served on its own, or if trying to feed more then with rice and naan bread.

spacehippo Yorkshire, England, UK

Serves: 4 

  • 4 cloves garlic, peeled
  • 2.5cm piece root ginger, peeled and chopped
  • 2 onions, sliced
  • 140g bhuna curry paste
  • 500g diced lamb
  • oil, as needed for cooking
  • 450ml water
  • 1 (400g) tin chopped tomatoes
  • 1 teaspoon caster sugar
  • 4 large mushrooms, sliced
  • 250g new potatoes
  • 2 tomatoes, quartered
  • 100g spinach

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. Blend the garlic, ginger and one of the onions in a food processor then mix with the curry paste.
  2. Fry the lamb in a little oil, then add the remaining onion. Gently fry for a minute, then add the paste and cook for a couple of minutes.
  3. Add the water, tin of tomatoes, sugar, mushrooms and potatoes, and gently simmer covered for a few hours, until everything is tender.
  4. Add the two fresh tomatoes and the spinach and cook for a couple of minutes, then serve.


I can't get Bhuna curry paste at home, but I've found that Balti paste also works almost as well. Frozen spinach can be used in place of fresh, it may just need cooking a little longer. This recipe works well in a slow cooker.

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Reviews (1)


This brings back memories of those awesome curry nights. - 25 Jan 2014

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