A curry that is so good you will make again. This Simple Lamb Curry is so full of flavour with the cumin, garam masala and chilli powder. They all combine but nothing is overpowering and the lamb is not drowned. I serve this curry as a main dish as it takes 2 hours so I can be preparing the other dishes while it cooks. Perfect.

Simple Lamb Curry

The easiest Lamb Curry you will find. It has a few ingredients but process is very easy and the results are amazing.

4.75 from 64 votes

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Course: Main Dish

Cuisine: Indian

Keyword: Chillies, Curry, Lamb, Vegetables

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings: people

Calories: 996kcal

Ingredients

2 tbsp vegetable oil
900 g lamb fillet cubed
2 large onions
3 cloves garlic peeled and crushed
2 large green chillies
1 tbsp ginger grated
400 ml coconut milk
1 tbsp ground turmeric
1 1/2 tbsp garam masala
1 1/2 tbsp ground cumin
1 tbsp chili powder
1 tbsp Plain Flour
6 large tomatoes
600 ml chicken stock
250 g baby spinach
1 large pomegranate seeded
200 grams yogurt plain
basmati rice cooked per instructions
ground black pepper
salt

Instructions

Heat a large saucepan and add one tablespoon of the vegetable oil and when hot add the lamb.
2 tbsp vegetable oil, 900 g lamb fillet
Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and put to one side.
Reduce the heat and add the remaining tablespoon of vegetable oil.
2 tbsp vegetable oil
Add the chopped onions, garlic, chopped chillies and ginger and fry for 2-3 minutes, until golden and softened.
2 large onions, 3 cloves garlic, 2 large green chillies, 1 tbsp ginger
Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well for a minute.
1 tbsp ground turmeric, 1 1/2 tbsp garam masala, 1 1/2 tbsp ground cumin, 1 tbsp chili powder
Add the flour and cook for a further minute before adding the tomatoes and coconut milk and heat to bring the pan to a simmer.
400 ml coconut milk, 1 tbsp Plain Flour, 6 large tomatoes
Add the lamb and enough chicken stock to just cover the lamb.
600 ml chicken stock
Stir well, scraping the bottom of the pan to deglaze.
Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.
Skim off any excess fat from the surface.
Add the spinach and pomegranate and cook for 2 minutes, until the spinach has wilted.
250 g baby spinach, 1 large pomegranate
Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
200 grams yogurt, ground black pepper, salt
Serve onto warmed plates with steamed basmati rice alongside.
basmati rice

Nutrition

Simple Lamb Curry