Lamb curry recipe

Last night, I served up a lamb curry with spicy cauliflower, aromatic rice and a garlic and herb flatbread. A flatbread makes a change from a naan bread.

I cheated a bit and used a shop-bought spice mix, but it was a good quality one. The meat was the leftovers from the roast leg of lamb we had on Easter Sunday. It was cooked slowly on the hob for some hours and went down very well with Colin.

Lamb curry
Prep time
Cooking time
Total time
You can either use your own spice mix for this recipe or use a shop-bought one. If you use a shop-bought one, make sure you get a good quality one with a bit of oomph. We found the Schwartz Flavour Shots to produce a very tasty curry without burning your mouth off. You could always add more chilli if you want a hotter curry. The lamb I used was left over from our Easter Sunday roast. After roasting, it was tender, but by the time it had cooked in the curry sauce, it was soft and falling apart. You could either use left over meat or you could use a raw cut. If you do use raw meat, make sure it's suitable for slow cooking. Lamb chops, for example, would be wasted in this dish.
Recipe type: Main
Cuisine: Indian
Yields: 4
  • 1 tbsp cooking oil
  • 1–2 tbsp tandoori curry powder
  • 1 lb or 484 g leftover cooked lamb
  • black pepper to taste
  • 1 Schwartz Flavour Shots pot of Indian Spicy Jalfrezi Curry (or similar)
  • 2 medium onions, sliced thinly
  • 2 sticks celery, sliced
  • 1 tbsp tomato puree
  • ½ pint or 284 ml lamb gravy, lamb stock or water
  • 1 x 400g tin chopped tomatoes
  • salt to taste
  1. Mix the oil and tandoori powder together.
  2. Cut the lamb into large chunks and coat with the spicy oil mix. Leave to marinate for at least an hour.
  3. To a large pan — I used a cast iron casserole dish — add the black pepper and the Schwartz spice mix and warm through as directed on the packet.
  4. Add the onions and celery to the pan, turn down the heat and cover, stirring occasionally to prevent burning, but without allowing too much moisture to escape.
  5. Add the tomato puree and the marinated lamb to the pan and stir well.
  6. Turn up the heat, then stir in the gravy and the tin of tomatoes.
  7. Bring to the boil, then cover and simmer on a low heat for two hours or so.
  8. Stir occasionally to prevent the curry catching on the bottom of the pan and to help the meat fall apart.
  9. When the consistency has thickened and the meat is tender, the curry is ready.
I served this with:

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