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Lamb Curry

Use sweet lamb neck fillet or lamb shoulder cubes for this curry and a curry paste of your choice. The recipe is a guarenteed winner in the curry stakes!

  • 6
  • 110 mins


  • 675g/1½lb lean lamb neck fillet, or shoulder, cut into 5cm/2inch cubes
  • 45ml/3tbsp medium curry paste of your choice
  • 15ml/1tbsp rapeseed or sunflower oil
  • 2 onions, peeled and sliced
  • 1 garlic clove, peeled and finely chopped or crushed
  • 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped or grated
  • 1 cinnamon stick
  • 3 cardamon pods, slightly crushed
  • 1 x 200g can chopped tomatoes
  • 200ml/7 fl oz good, hot lamb or vegetable stock
  • 1 green chilli, finely chopped (optional)
  • Salt and freshly milled black pepper
  • Large handful of freshly chopped coriander


Put the lamb cubes into a large plastic food bag, add the curry paste and toss to coat the lamb. Seal and marinate in the fridge for 30 minutes to 1 hour, if time allows.

Heat the oil in a large flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices for 2-3 minutes or until soft and lightly golden.

Add the lamb with the curry paste and cook for 3-4 minutes. Add the tomatoes, stock and chilli (if used). Cover and cook for 1-1½hours or until the meat is tender, stirring occasionally. Season if required.

Remove the cinnamon stick and serve with pilau rice, naan bread and a chutney of your choice.


A jar of prepared curry sauce works well too. Simply omit the chopped tomatoes and stock.

Images courtesy of AHDB.

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