Easy all-in-one lamb curry

Easy all-in-one lamb curry

Indian Food Made Easy
Vanessa Courtier

As with any Indian lamb dish where the meat is cooked until tender and falling off the bone, this recipe is a lesson in slow-cooked food, but as the dish almost takes care of itself this isn’t a bother. This is a fantastic, full-of-flavour yet mild curry, but for a spicier version add some whole garam masala (see note) to the hot oil before starting. I fork the chillies before adding them to prevent them bursting in the pan.


Quantity Ingredient
800g lamb, cut into small pieces, with the bone in
300ml plain yoghurt
3/4 teaspoon turmeric powder
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon ground mustard seeds
1 tablespoon white poppy seeds, made into a paste, (I use a mortar and pestle and a splash of water)
salt, to taste
3 tablespoons vegetable oil
1 large onion, peeled and finely chopped
1-2 green chillies, forked once
1 teaspoon garam masala
1/2 teaspoon freshly ground black pepper
good handful fresh coriander stalks and leaves, chopped


  1. Mix the lamb with the yoghurt, turmeric, ginger and garlic pastes, cumin, coriander and mustard seed powder, poppy seed paste and salt. Leave to marinate in a non-metallic bowl for as long as possible or at least until you chop and cook the next batch of ingredients.
  2. Heat the oil in a non-stick saucepan, add the onion and green chillies and fry until the onions are brown, around 6–7 minutes. Add the meat and its marinade and stir-fry over a low heat for 3 minutes. Cover and continue to cook over a low heat for 45–50 minutes or until done, giving the pot a gentle stir every now and then. If the pan is running dry, add a splash of water from the kettle.
  3. Once tender, stir in the garam masala and black pepper; check and adjust seasoning. Always make sure there is enough water in the pan for a little gravy by adding extra from the kettle or cook the lamb over a high flame to dry off any excess water. Stir in the coriander and serve.

Whole garam masala:

  • To add a bigger punch, add 1 black cardamom pod, 4 green cardamom pods, 1 shard of cinnamon, 3 cloves and 1 piece of mace.
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