Lamb Curry

Tender, toothsome lamb surrenders beautifully in a spicy curry sauce to make this fabulous Indian inspired supper from James Martin
By James Martin
Lamb Curry
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2 tbsp vegetable oil
  • 900 g lamb shoulder, boneless, rolled, trimmed and cut into 3cm cubes
  • 2 onions, roughly chopped
  • 4 clove garlic, crushed
  • 2 cm piece ginger, grated
  • 1 tbsp turmeric
  • 1.5 tbsp garam masala
  • 1.5 tbsp ground cumin
  • 1 tbsp chilli powder
  • 1 tbsp plain flour
  • 6 large tomatoes, chopped
  • 600 ml chicken stock
  • 400 g tinned coconut milk
  • 250 g spinach leaves, stalks removed
  • 200 g plain yogurt
  • 1 pinches black pepper


1. Heat one tablespoon of the oil in a large saucepan, add the lamb and cook over a high heat to brown it quickly all over. Remove the lamb from the pan, place into a bowl and leave to one side.

2. Add the remaining oil to the pan, together with the onions, garlic and ginger, cook gently for a few minutes until softened and golden brown. Add the spices and cook for a minute and then add the flour and mix well.

3. Add the tomatoes and coconut milk and return the lamb to the pan. Add just enough of the chicken stock to cover the meat, and stir to release all the bits from the bottom of the pan.

4. Simmer very gently for about one and a half hours, until the lamb is tender, stirring occasionally.

5. Skim any excess fat off the surface. Stir in the spinach and cook for a few minutes until just wilted, then stir in the yoghurt and season. Serve with plain boiled basmati rice.

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