Lamb Curry J’s Special is a variation of the dish that originated during the British Raj colonial-era. Whilst less popular than chicken or seafood, this is a superb way to turn left overs into a main dish. The spices used create a blend that is hard to beat. this recipe use chillies that give a subtle warm heat without blowing your mind. Obviously, you can adjust the heat to your taste buds. This is one of those recipes that will get people coming back for more. Include Aloo Gobi and Mrs Khans Bombay Potatoes for a truly sumptuous meal. This is classified as “Even I can do it” so good for all levels.
Lamb Curry J’s Special
Lamb/Mutton curry is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal.
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Servings: 4 people
Calories: 856kcal
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 tsp garam masala
- 2 tsp turmeric
- 0.5 tsp ground cinnamon
- 1 clove garlic crushed
- 1 whole chilli finely chopped
- 390 g tomatoes carton, chopped
- 400 ml light coconut milk
- 350 g roasted lamb leftover shredded
- 200 g sugar snap peas sliced
- 250 g basmati
- 4 mini naan breads
- 300 g fine green beans
- 120 g 2% fat natural yogurt
Instructions
- Heat the oil in a large, deep frying pan and add the onion. Stir in the garam masala, turmeric and cinnamon, and cook over a low heat for 5-10 minutes.1 tbsp olive oil, 1 large onion, 2 tsp garam masala, 2 tsp turmeric, 0.5 tsp ground cinnamon
- 1 clove garlic, 1 whole chilli
- 390 g tomatoes, 400 ml light coconut milk
- Add the cooked lamb and the sugar snap peas and simmer for a further 10 minutes.350 g roasted lamb, 200 g sugar snap peas
- Turn on the oven to 200c. When to temp, butter the naans and placed on a heat proof tray.4 mini naan breads
- Cook per instructions
- Whilst simmering, cook the rice and the beans to pack instructions.250 g basmati
- Serve the curry with the rice, green beans and naan bread.120 g 2% fat natural yogurt, 300 g fine green beans
Nutrition
Calories: 856kcal | Carbohydrates: 79g | Protein: 32g | Fat: 46g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 86mg | Sodium: 415mg | Potassium: 779mg | Fiber: 9g | Sugar: 17g
16 comments
Perfect sauce with a perfect curry heat. Love this
Served with perfectly cooked basmati rice and warm naan, it’s a meal that’s as comforting as it is luxurious.
This dish tastes like it’s straight from a restaurant! The spice blend gives the sauce a depth of flavour that’s utterly mouthwatering.
I didn’t have any lamb so used leftover chicken and it was delicious.
The recipe is straightforward, and the combination of textures – soft lamb, crunchy sugar snap peas, and fluffy rice – is spot on. Adding the yogurt on top is a must for a cooling contrast
This lamb curry is the epitome of a comforting meal. The spices – garam masala, turmeric, and cinnamon – infuse a warm and earthy aroma that makes the dish feel like a hug in a bowl.
The roasted lamb soaks up the aromatic sauce, and the sugar snap peas add a pop of colour and texture. The dish feels balanced and satisfying.
I’ll definitely make again and again.
The roasted lamb is so tender and pairs wonderfully with the crisp sugar snap peas.
It’s hearty without being overly heavy, and the naan bread is a lovely touch. An excellent midweek dinner that feels like a treat.
The combination of aromatic spices and creamy coconut milk created a rich, flavourful sauce that everyone loved.
This recipe is a brilliant way to repurpose leftover lamb into something extraordinary. The rich flavours of the curry, combined with the sweetness of the coconut milk, make it taste like a dish that took hours to prepare.
This lamb curry has quickly become a family favourite. The spices are fragrant but not overpowering, making it perfect for everyone at the table.
For such a quick dish, this lamb curry is incredibly flavourful. The process is easy to follow, and the ingredients come together seamlessly.
Absolutely divine
The coconut milk adds a creamy sweetness that balances the heat from the chilli perfectly. The sugar snap peas give a satisfying crunch, contrasting beautifully with the tender lamb. Paired with fragrant basmati rice and buttery naan, it’s a complete meal.