Lamb Curry

Lamb is slow cooked with tomatoes, potatoes, onions, thyme, curry leaves, curry powder, cumin, ginger and garlic and garnished with coriander leaves.


  1. 500 grams lamb
  2. 2 large potatoes, cut into quarters
  3. 1 small onion, sliced
  4. 1 tablespoon chopped thyme leaves
  5. 5 curry leaves
  6. 1/2 tablespoon ginger paste
  7. 1/2 tablespoon garlic paste
  8. 3 tomatoes, crushed
  9. 2 tablespoon curry powder
  10. 1 teaspoon cumin powder
  11. 1 green chili (optional)
  12. 1 cup finely chopped coriander leaves
  13. 1 cup fined chopped spring onions
  14. 2 tablespoon oil
  15. 2 cups warm water
  16. Salt to taste


  1. Cut lamb into equal cube size and wash thoroughly
  2. Heat a pan and pour in the lamb and 1/4 cup water, cover
  3. Simmer and regularly check the lamb to avoid burning
  4. When the water has evaporated, add the oil and toss in the thyme, curry leaves and sliced onion and stir
  5. Make a paste with the curry powder (and water) and pour in the pan
  6. Add ginger, garlic paste, cumin powder and stir well
  7. Add some hot water , cover and simmer on medium heat
  8. When the lamb is 3/4 done add the potatoes, crushed tomatoes and salt
  9. Cover and cook until the lamb is done (check regularly so that the curry doesn't dry out and add warm water as required)
  10. Once the lamb and potatoes are cooked turn off the heat and garnish with coriander leaves and spring onion

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