Lamb Curry Lamb Curry

Lamb Curry

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

prep time
20 mins

cook time
1 hour 30 minutes

6 people


  • 675g lean lamb neck fillet, or shoulder, cut into 5cm cubes
  • 3 tablespoons medium curry paste of your choice
  • 1 tablespoon rapeseed or sunflower oil
  • 2 onions, peeled and sliced
  • 1 garlic clove, peeled and finely chopped or crushed
  • 1 x 2.5cm 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 good, hot lamb or vegetable stock
  • 1 green chilli, finely chopped (optional)
  • Large handful of freshly chopped coriander


  1. 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.

  2. 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.

  3. 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.

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


Alternatively, replace the curry paste with prepared or home made curry powder. A jar of prepared curry sauce works well too. Simply omit the chopped tomatoes and stock.