Indian Lamb Spiced Casserole Indian Lamb Spiced Casserole

Indian Lamb Spiced Casserole

Hearty casserole with lamb or mutton cubes and Indian spices. Will feed up to 6 hungry mouths.

prep time
15 mins

cook time
1 hour 30 minutes

6 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 675g lean boneless lamb or mutton (shoulder or leg), cut into 2.5cmcubes
  • 1 tablespoon sunflower oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala
  • 1 medium onion, peeled and sliced
  • 1 x 400g can cherry or chopped tomatoes
  • 150ml good, hot lamb stock
  • ½ x 400g can haricot beans, drained
  • 100g curly kale or cabbage, shredded


  1. Heat the oil in a large non-stick frying pan. Meanwhile, place the lamb in a large bowl, add the seasoning and spices and mix gently.
  2. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large casserole dish. Cook the onions in the same frying pan for 1-2 minutes and add to the casserole dish.
  3. Add the tomatoes and stock, bring to the boil, reduce the heat, cover and simmer for 1½-2 hours.
  4. 10 minutes before the end of the cooking time add the haricot beans and kale or cabbage.
  5. Garnish with some freshly chopped coriander and serve the casserole with mango chutney, chapattis, naan bread or rice.


If you prefer your casserole slightly hotter add some hot pepper sauce.