Lamb curry is a simple yet wholesome dish! Our recipe is made with tomatoes and onions cooked with a delicious curry paste for a rich flavour. By the time this amazing curry is done cooking, your kitchen will be fragrant and inviting! You won’t be disappointed.
Legendary Lamb Curry
Legendary Lamb Curry
with fluffy basmati rice, fresh coriander & raita
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Cooked Chopped Tomato
- Curry Paste
- Free-range Lamb Rump
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Onion
- Onions
- Potato
- Raita
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
HURRY, START THE CURRY!
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the onion chunks for 3-4 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute, shifting constantly, until fragrant. Add the lamb chunks and fry for 2-3 minutes, until browned, shifting occasionally. Add the potato chunks, cooked chopped tomato, and 150ml of water. Mix until fully combined and leave to simmer for 20-25 minutes, until the lamb is tender and the potatoes are soft.
OH, THAT’S RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
INDIA IN MY KITCHEN
Bowl up a generous helping of the fluffy basmati rice and ladle over the delicious lamb curry. Dollop over the creamy raita. Sprinkle with the chopped coriander and the remaining chilli (to taste). Let’s eat!
Onion - 1
Curry Paste - 15ml
Fresh Chilli - 1
Free-range Lamb Rump - 160g
Potato - 200g
Cooked Chopped Tomato - 100g
White Basmati Rice - 75ml
Raita - 45ml
Fresh Coriander - 4g
HURRY, START THE CURRY!
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the onion chunks for 4-6 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute, shifting constantly, until fragrant. Add the lamb chunks and fry for 2-3 minutes, until browned, shifting occasionally. Add the potato chunks, cooked chopped tomato, and 250ml of water. Mix until fully combined and leave to simmer for 25-30 minutes, until the lamb is tender and the potatoes are soft.
OH, THAT’S RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
INDIA IN MY KITCHEN
Bowl up a generous helping of the fluffy basmati rice and ladle over the delicious lamb curry. Dollop over the creamy raita. Sprinkle with the chopped coriander and the remaining chilli (to taste). Let’s eat!
Onion - 1
Curry Paste - 30ml
Fresh Chilli - 1
Free-range Lamb Rump - 320g
Potato - 400g
Cooked Chopped Tomato - 200g
White Basmati Rice - 150ml
Raita - 85ml
Fresh Coriander - 8g
HURRY, START THE CURRY!
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the onion chunks for 6-8 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute, shifting constantly, until fragrant. Add the lamb chunks and fry for 3-4 minutes, until browned, shifting occasionally. Add the potato chunks, cooked chopped tomato, and 350ml of water. Mix until fully combined and leave to simmer for 35-40 minutes, until the lamb is tender and the potatoes are soft.
OH, THAT’S RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
INDIA IN MY KITCHEN
Bowl up a generous helping of the fluffy basmati rice and ladle over the delicious lamb curry. Dollop over the creamy raita. Sprinkle with the chopped coriander and the remaining chilli (to taste). Let’s eat!
Onions - 2
Curry Paste - 45ml
Fresh Chillies - 2
Free-range Lamb Rump - 480g
Potato - 600g
Cooked Chopped Tomato - 300g
White Basmati Rice - 225ml
Raita - 125ml
Fresh Coriander - 12g
HURRY, START THE CURRY!
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the onion chunks for 6-8 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute, shifting constantly, until fragrant. Add the lamb chunks and fry for 3-4 minutes, until browned, shifting occasionally. Add the potato chunks, cooked chopped tomato, and 450ml of water. Mix until fully combined and leave to simmer for 35-40 minutes, until the lamb is tender and the potatoes are soft.
OH, THAT’S RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
INDIA IN MY KITCHEN
Bowl up a generous helping of the fluffy basmati rice and ladle over the delicious lamb curry. Dollop over the creamy raita. Sprinkle with the chopped coriander and the remaining chilli (to taste). Let’s eat!
Onions - 2
Curry Paste - 60ml
Fresh Chillies - 2
Free-range Lamb Rump - 640g
Potato - 800g
Cooked Chopped Tomato - 400g
White Basmati Rice - 300ml
Raita - 170ml
Fresh Coriander - 15g
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