Minced Lamb Curry

Give your children a delicate introduction to spicy food with this mild and fruity curry from Tana Ramsay
By Tana Ramsay
Minced Lamb Curry
  • Rating:
  • Serves: 4 children, leaving enough for supper for 2
  • Cook Time: 40 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 2 tbsp groundnut oil
  • 2 small onions, finely chopped
  • 1 clove garlic, crushed
  • 1 pinches salt
  • 900 g minced lamb
  • 3 tbsp curry powder, or to taste
  • 3 tbsp tomato purée
  • 3 tbsp mango chutney
  • 3 tbsp malt vinegar
  • 100 ml chicken stock
  • 25 g blanched flaked almonds
  • 6 dried apricots, quartered
  • 50 g sultanas

To serve

  • chopped coriander
  • cooked white rice
  • poppadoms


1. Heat the oil in a large saucepan over a moderate heat. Fry the onions, garlic and salt until the onions are softened.

2. Stir in the lamb mince, breaking it up with a wooden spoon, and cook until lightly browned. You can tip out the excess fat from the lamb but you also get great results if you leave it in.

3. Add the curry powder, tomato purée, chutney and vinegar, and stir together. Cook for a few minutes. Pour the stock into the pan, followed by the almonds, apricots, sultanas and a little salt and pepper. Simmer gently for approximately 20-30 minutes.

4. Serve with rice and a sprinkling of chopped coriander.

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