Lamb Curry Recipe

Name: Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 medium onion, finely chopped; 2 tablespoons oil; 500 g diced lamb; 1 tablespoon finely chopped ginger; 2 tablespoons curry paste; 300 ml water; 1 (14 ounce) can canned tomatoes; 2 tablespoons coriander; 1 teaspoon garam masala; salt and pepper, taste

Servings: persons

1 medium onion, finely chopped
2 tablespoons oil
500 g diced lamb
1 tablespoon finely chopped ginger
2 tablespoons curry paste
300 ml water
1 (14 ounce) can canned tomatoes
2 tablespoons coriander
1 teaspoon garam masala
salt and pepper, taste

1
quickly fry the lamb in half of the the oil until browned and set aside.
2
gently brown the onions in the rest of the oil until transparent.
3
return the lamb to the pan with the onions.
4
add the curry paste and fry for a minute or two.
5
Add the tin of tomatoes and the 300ml of water.
6
Simmer on the stove top for approximately 1 1/2 hours, or until the sauce is thickened and the lamb is tender.
7
Just before serving add the finely chopped coriander and the garam masala.
8
Add salt and pepper if necessary.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium onion, finely chopped, 2 tablespoons oil, 500 g diced lamb, 1 tablespoon finely chopped ginger, and more.

Yes, Lamb Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Curry

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