Hot hot lamb curry

Hot hot lamb curry

From Pasta to Pancakes
Claire Peters

How brave are you? This curry is punchy and spicy, perfect for a lads’ night in with a few beers. It is very spicy, so if you want to tone it down leave out the chilli flakes and use a couple of fresh green chillies instead.


Quantity Ingredient
1kg lamb, diced
4 tablespoons plain yoghurt, plus extra to serve
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 onion, peeled and sliced
3 garlic cloves, peeled and chopped finely
2 cm piece root ginger, peeled and chopped finely
6 small green chillies, such as bird’s eye chillies
1-2 teaspoons chilli flakes
400ml water, boiling
2 chicken stock cubes
large handful spinach leaves
4 tablespoons coriander leaves, chopped


  1. Mix the lamb, yogurt, turmeric and cumin together in a bowl. Put in the fridge for an hour to marinate.
  2. Heat the oil in a large pan and fry the onion, garlic and ginger.
  3. Add the chillies and chilli flakes and mix around.
  4. Add the yoghurt-marinated lamb, stir well and season with salt and pepper.
  5. Mix up the boiling water and stock cubes, then pour over the lamb. Cook over a low heat for 35 minutes until the lamb is tender.
  6. Add the spinach and cook for another 5 minutes.
  7. Serve hot, hot, hot with a dollop of yoghurt to cool the flames!

Optional extras:

  • Feel free to use coconut milk instead of stock here. Red chillies would also be great and give the dish some extra colour.

Serving suggestions:

  • Serve with some buttered basmati rice with coriander, some naan bread and a good mango chutney.


  • You can reheat the curry the following day by slowly bringing it to the boil in a pan set over a low heat. Alternatively, it can be frozen for up to 2 months.
student cooking
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