Edit Or Checkout

My Shopping

Edit Or Checkout

Easy Lamb Curry Recipe

SAVE £4.81


Easy Shopper Packs

Shoulder Lamb Whole Bone In - Free Range 2000g (4.400 lb)  x 1
Potatoes: White (Dirty) 1000g (2.200 lb)  x 1
Onions Pack(3) (Pack(3)) x 1
Coriander 25g Pack  x 1

Individual Price £36.76

Pack Price £31.95

SAVE £4.81

Step By Step - Instructions

Mix the yogurt, garlic and ginger purees, red chili powder and the vinegar and set aside.
Heat a large wok or frying pan over medium heat.
Brown the lamb meat cubes in three tablespoons of olive oil.
You may need to do this in batches.
Now place all of the meat back in the pan and add just enough water to cover.
Allow to simmer with the bone in the water for about 60 to 90 minutes.
While the lamb is simmering away, place the cumin seeds in a large dry frying pan and roast over medium heat.
Move the seeds around in the pan so that they roast evenly.
Do not burn.
When the cumin seeds begin to smoke lightly, remove from the heat and grind to a fine powder in a spice grinder or pestle and mortar.
Heat the pan again and add the remaining olive oil.
Throw in the cardamom seeds and cinnamon stick and sizzle for a few seconds.
Now toss in the onions and sugar and brown slowly.
30 minutes is not out of the question but I usually just fry them for about 15 minutes.
The longer and slower you fry, the sweeter the onions will be.
You can add the onion mixture to the simmering meat at any time.
After adding the onions, plop the yogurt mixture into the meat one tablespoon at a time.
Do not add the yogurt too fast or in will curdle.
Now the rest is up to you.
Decide when the texture of the meat is too your liking and the sauce is at the right consistency.
I like a lot of sauce with my curries.
My wife likes them quite dry.
We usually make a compromise.
Just before serving, stir in the roast potatoes, chopped coriander and season with salt and pepper to taste.
Dust with the garam masala and serve.

Full Ingredients List

1 Shoulder Of Lamb on the bone, cut into one inch cubes, retain the bone.
250ml (1 Cup) Plain Yogurt.
3 Tablespoons Cumin Seeds.
2 Tablespoons Ginger Puree.
2 Tablespoon Garlic Puree.
1 Tablespoon Red Chili Powder.
4 Tablespoon White Wine Vinegar.
5 Roast Potatoes Cut Into 2 Inch Cubes.
5 Tablespoon Olive Oil Or Ghee.
4 Black Cardamom Pods.
1 4 Inch Cinnamon Stick.
4 White Onions Finely Chopped.
1 Tablespoon Sugar.
1 Small Bunch Chopped Coriander Leaves.
2 Bayleaves.

Recipe Infomation

Prep Time: 30 Minutes

Cooking Time: 90 Minutes



Serves: 6

Add Individual Farmer's Choice Products From This Pack

View Shoulder Lamb Whole Bone In - Free Range

Shoulder Lamb Whole Bone In - Free Range

View Potatoes: White (Dirty)

Potatoes: White (Dirty)

View Garlic Puree

Garlic Puree

View Onions


View Coriander



Ingredients & Allergens

Storage Advise





Farmer's Choice Logo

Date Of Birth Required

So please Login or Sign Up to continue