Lamb Curry

By Darren Wright, Chillingworth Road, Christchurch
Lamb Curry
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Leg Roast - cut into 2.5-3 cm pieces
  • 1 Tbsp oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 2.5 cm piece fresh ginger, peeled and finely grated
  • 4 cardamom pods
  • 2 star anise
  • 1 Tbsp mild curry powder 
  • 1 tsp ground coriander 
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 3-4 Tbsp tomato paste
  • 350 ml water
  • 1 tsp sugar
  • 1-2 Tbsp mango chutney, optional


Heat oil in a heavy-based saucepan over a low heat and add onion, garlic, and ginger and cook until the onion is soft, about 10 minutes. Add spices and cook until fragrant. Add tomato paste and lamb and stir to coat lamb in the spices. Pour in the water and bring up to the boil (lamb should just be covered in liquid), cover and reduce heat to low and simmer until the lamb is tender, 60-70 minutes.

Season with salt and sugar and if wished stir through some mango chutney.

Serve with naan or roti bread, rice, mango chutney and fresh coriander.


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