Craving a lamb curry? We have dozens of delicious lamb curries, from lamb rogan josh to easy peasy keema curry.
This spicy lamb dish uses my grandmother's recipe for homemade chilli paste made from dried chillies, garlic, ginger, tomato puree and lots of spices. Once you taste the final dish, you'll know it was worth all the effort! Served with hot basmati rice.
Mince is an all-time useful standby – quick to cook and adaptable. This keema is a fast, spicy way to pep it up for a quick midweek meal.
This recipe has been with me for over 30 years, it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum’s family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moguls. This rich stew makes a marvellous main dish. Serve it with rice or crusty breads. This is lovely!
Lean lamb releases its juices during slow, gentle cooking in this mild curry flavoured with dry-roasted spices. Try serving with Cardamom Rice (also on this website).
This Indian curry takes a little while to make, but the results are really worth it. A delicious curry, flavoured with home-roasted and ground spices cling to succulent cubes of lamb. Serve with basmati rice.