Lamb curry recipe

Lamb Curry Recipe

This Kashmiri curry is sweet and spicy and perfect for slow-cooking. A dark lamb curry with just the right balance of flavours - ideal for a low hassle dinner party. Best served with some basmati rice and a sprinkling of fresh coriander.

Prep time: 10 minutes

Cook time: 360 minutes

Servings: 6 people


In a large, heavy-based saucepan, heat a little oil. Then fry the lamb in batches until browned on all sides. Remove to a plate.

Add the onions and tomatoes to the saucepan. Cook down slightly, then add the star anise, ginger, garlic, turmeric, curry powder and ground coriander and fry on medium until fragrant.

Transfer everything to a slow cooker, including all remaining ingredients. Mix well and cook on low for 6-8 hours until the lamb is tender.

Serve with the rice and some chopped coriander scattered over the curry sauce.


Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.


750g (1 1/2lb) lamb breast, diced
2 onions, chopped
2 tomatoes, chopped
1 star anise
2.5cm (1in) piece root ginger, peeled and finely chopped
4 garlic cloves, crushed
1 tsp turmeric
1 tbsp curry powder (mild or medium)
1 tsp ground coriander
1 tbsp tomato purée
200g (7oz) ground almonds
2 tbsp raisins
2 tbsp garam masala
150ml (1/4 pint) lamb or chicken stock
300g (10oz) natural yoghurt
basmati rice, to serve
small handful coriander, to serve

Shop ingredients Shop ingredients