This Lamb Curry is the perfect Summer dish for all of the family to enjoy! It's also perfect for batch cooking!


  • 1 kg of lamb pieces 
  • 1 large onion finely chopped 
  • 3 cloves of garlic finely chopped 
  • 1 red chili finely chopped 
  • 1 tsp of grated ginger 
  • 1 ½ tbsp. ground cumin 
  • 1 tsp ground coriander 
  • 1 tsp ground turmeric 
  • 400g tin chopped tomatoes 
  • 500ml lamb stock 
  • 1 bay leaf


  1. Heat a large pan with the olive oil and brown the lamb.
  2. Remove from the pan and set aside while you sauté the onions.
  3. Sweat down the onions for about 5-6 minutes before adding in the garlic and chili.
  4. Cook for a further 2 minutes and then add the ginger, cumin, coriander and turmeric.
  5. Add the lamb back into the pan along with the bay leaf, stock and tomatoes.
  6. Bring the mixture to the boil and then reduce the heat to a simmer with the lid off for 1 ½ - 2 hours until the meat is tender and the sauce has reduced.
  7. If you prefer a thicker sauce you can add in some corn flour at the very end.

Recipe courtesty of Siobhan Berry of