Dinner

Home-Style Lamb Curry Recipe

ByNoah Steele November 12, 2025November 12, 2025

Introduction

This home-style lamb curry is a comforting dish full of warm spices and tender meat. Perfect for a cozy dinner, it pairs wonderfully with basmati rice and a cooling side like mango chutney or raita.

The image shows a pan filled with a rich meat stew. The stew has many pieces of browned meat coated in a thick reddish-brown sauce with visible spices and herbs. Bright green fresh cilantro leaves are scattered on top, adding bursts of color. There are also some whole spices like black cardamom pods nestled within the stew. The pan rests on a white marbled surface, with a white cloth featuring red stripes underneath it. A silver spoon is placed in the pan, partially immersed in the stew, ready for serving. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
2 onions, quartered

4 garlic cloves
2 tbsp rapeseed oil

1 cinnamon stick
1 tbsp ground coriander

1 tsp ground cumin
1 tsp ground turmeric
½ tsp fennel seeds

750g leg of lamb, diced
400g can chopped tomatoes
1 red chilli or green chilli, deseeded and sliced

Small bunch coriander, stalks finely chopped, leaves roughly chopped
Basmati rice and mango chutney or raita, to serve

Instructions

Step 1: Place the whole piece of ginger, onions, and garlic in a food processor with 300ml water. Blend until smooth, scraping down the sides as needed. Transfer the purée to a deep sauté pan, cover, and simmer for 15 minutes. Remove the lid and cook for another 5 minutes, stirring occasionally, until the liquid evaporates.

Step 2: Add the rapeseed oil and the matchstick ginger to the pan. Increase the heat and fry for 3–5 minutes, stirring, until the ginger starts to color.
Step 3: Stir in the cinnamon stick, ground coriander, cumin, turmeric, and fennel seeds. Add the diced lamb and stir-fry until it changes color.
Step 4: Pour in the chopped tomatoes, add a can of water, the sliced chilli, and season well. Cover and simmer for 1 hour.

Step 5: Stir in the coriander stalks, cover again, and cook for a final 30 minutes until the lamb is tender. Add a splash of water if the curry becomes too thick.
Step 6: Stir in the coriander leaves just before serving. Serve hot with basmati rice and mango chutney or raita.

Tips & Variations

For a richer flavor, brown the lamb thoroughly before adding the tomatoes.

Use Greek yogurt instead of raita if you prefer a creamier side.
Adjust the heat by adding more or less chilli according to your taste.
Try substituting leg of lamb with shoulder for a more tender result.

Storage

Store leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

The image shows a round steel pan filled with a rich, chunky curry made of cooked meat pieces and green herbs. The meat is coated in a thick orange-brown sauce with visible onion slices and spices like a black pod. Bright green chopped cilantro is scattered on top, adding freshness and color contrast. The pan rests on a white cloth with red stripes, placed on a white marbled surface. A silver spoon with a long handle is resting inside the pan, partly buried in the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry in a slow cooker?

Yes, you can transfer all ingredients after step 3 to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until the lamb is tender.

Is it possible to freeze this lamb curry?

Absolutely. Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Noah Steele