Recipe: Lamb Curry

Nutritional Information (per serving)

  • 398 Calories
  • 21g Carbs
  • 56g Protein
  • 10g Fat



  • 4 medium tomatoes
  • 1 tbsp coconut oil or butter
  • 1 bay leaf
  • 5 green cardamom pods
  • 1 large white onion, finely diced
  • 700g extra lean diced lamb, diced
  • 1 thumb-sized piece of fresh ginger, peeled and roughly chopped
  • 8-10 garlic cloves, peeled and roughly chopped
  • 1 tsp turmeric
  • 2 tsps coriander powder
  • 1 tsp garam masala
  • 1 tsp sea salt flakes
  • 3-4 green chillis, finely chopped
  • 200ml cold fresh water
  • 160g per person, cauliflower
  • handful fresh coriander, finely chopped


  • Fill a medium sized saucepan with water and bring to the boil.
  • Remove from heat and carefully place the tomatoes in the pan (there should be enough water to cover the tomatoes).
  • In a large pan, gently melt the oil / butter. Add the bay leaf and cardamom pods and fry for 30 seconds.
  • Add the onion and fry for around 4 minutes, until softened.
  • Add the lamb, and fry for 4-5 minutes, stirring regularly.
  • In a blender, mix the ginger and garlic, with a dash of water.
  • Add the mixture to the lamb, along with the spices, salt and chillis.
  • Cook for several minutes, stirring regularly.
  • Remove the tomatoes from the pan and carefully peel off the skin. Place them in a bowl and mash them thoroughly.
  • Add the tomatoes to the lamb. Bring to a boil then simmer for 10 minutes.
  • Add the water, bring to a boil, then cover and simmer for 45 minutes, stirring occasionally. If the curry looks dry, add a little more water.
  • Ten minutes before end of cooking time, bring a small saucepan of cold salted water and bring to the boil.
  • Add the cauliflower and cook for 2 minutes then drain.
  • Serve the curry garnished with coriander.


Serves: 4

Preparation Time: 1 hour 15 minutes

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