Lamb curry

    1 hour 20 min

    This scrumptious curried lamb dish is prepared with everyday ingredients – most you probably have to hand right now – yet you'll be surprised by its authentic flavour. We've used the leanest cut of lamb.

    17 people made this

    Serves: 4 

    • 1 tsp olive oil
    • 350g (12oz) well-trimmed lean boneless lamb, cut into 2cm (¾ in) chunks
    • 1 medium onion, finely chopped
    • 4 garlic cloves, finely chopped
    • 1 tbsp grated fresh root ginger
    • 1 tbsp curry powder
    • 400g (14oz) cauliflower florets
    • 300g (10½ oz) no-salt-added canned chopped tomatoes
    • 125ml (4fl oz) water
    • 200g (7oz) frozen peas
    • 5 tbsp chopped fresh coriander
    • 115g (4oz) plain low-fat yoghurt
    • 2 tbsp plain flour

    Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

    1. Heat the oil in a nonstick flameproof casserole over medium heat. Add the lamb cubes and cook for about 5 minutes or until browned all over. With a slotted spoon, transfer the lamb to a bowl or plate.
    2. Add the onion, garlic and ginger to the casserole and cook, stirring frequently, for about 5 minutes or until the onion is tender. Add the curry powder and cauliflower, and stir to mix together.
    3. Add the tomatoes and water and bring to the boil. Return the lamb to the casserole and reduce to a simmer. Cover and cook for about 40 minutes or until the lamb and cauliflower are tender.
    4. Add peas and coriander, and cook for 3 minutes or until the peas are hot. Stir the yoghurt and flour together in a small bowl. Stir the yoghurt mixture into the sauce and cook over low heat, stirring, for about 2 minutes or until slightly thickened. Serve hot.

    Some more ideas

    *Use 350g (12oz) lean tender beef, cut into 2cm (¾in) chunks, in place of the lamb.

    Health points

    *Turmeric, a principal component of curry powder, may help lower LDL (‘bad’) cholesterol and prevent blood clots.
    *The combination of onion, garlic and ginger that is so common in Indian cookery is an extraordinary one-two-three punch of nutrition. All are rich in antioxidants and phytochemicals that may help to fight cancer, heart disease, hypertension and other chronic illnesses.

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    Reviews in English (4)


    Delicious curry, not too spicy. I replaced the cauliflower with a mixture of veggies and it tasted even better the next day!  -  25 Nov 2008


    very bland, my 2year old ate it though, my husband asked me never to make it again!  -  24 Jul 2011


     -  01 Oct 2011  (Review from Allrecipes India)