Lamb curry

Prep 0 h : 15 m
Cook 1 h : 15 m


  • 1½ tbsp olive oil

    500g boneless lean leg of lamb, cut into 2cm pieces

    1 medium brown onion, finely chopped

    2 cloves garlic, crushed

    2 tsp finely grated fresh ginger

    1 fresh long red chilli, finely chopped

    2 tsp ground cumin

    3 tsp ground coriander

    1 tsp garam masala

    400g can crushed tomatoes

    500ml water

    400g butternut pumpkin, cut into 2cm pieces

    300g cauliflower florets


  • Heat half the oil in a large saucepan over medium heat.

    Cook lamb, in batches, stirring for 2 mins or until browned.

    Remove from pan.

    Heat remaining oil in pan.

    Add onion, cook, stirring for 3 mins or until softened.

    Add garlic, ginger, chilli and spices; cook, stirring, for 1 minute or until fragrant.

    Add tomatoes, water and lamb to pan.

    Bring to the boil, then reduce heat; simmer, covered, stirring occasionally, for 1 hour.

    Add pumpkin and cauliflower; simmer, uncovered, for 10 mins or until lamb and vegetables are tender.

    Garnish with coriander and serve with Indian flat bread and yogurt.