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Recipe of the Week: Lamb Curry

Emily Dawson

Friday, 24 February 2023

Recipe of the Week with @ems.homecooking with teach you a new recipe from around the world. This week's recipe is a lamb curry that cooks slowly to guarantee that the lamb falls apart in your mouth

Serves: 4-5

Difficulty: 3/5

Time: 20 minutes preparation, 2-3 hours cooking time

Origin: India


This succulent lamb curry recipe is perfect to impress friends or family. It’s more than just your typical homemade curry, it is packed full of flavour with melt-in-the-mouth lamb. While it may seem a long time to cook the curry for, the result is unforgettable. Once you make this, you will never settle for anything less!



1kg lamb, chopped into small cubes

1 large onion, chopped finely

4 cloves garlic, crushed

½ root ginger, grated

1 bunch of coriander

2 tins of chopped tomatoes

Half container of curry powder (spice level is personal preference)

Tomato puree

Green chillies


In a large pan over a medium to high heat, add in 3 tbsp of oil and the lamb. Cook off the lamb off until all sides have browned. Remove the lamb from the pan, placing it into a bowl.

Add in the onion, garlic and ginger, stirring until the onions have softened. Then, add in the curry powder with a bit of oil to make a paste, make sure to stir continuously to ensure the spice doesn’t stick to the pan.

Add the lamb and any juices it has left in the bowl back into the pan and mix it in with the paste.

Add in both tins of chopped tomatoes, about ¾ bunch of coriander and 1½ tbsp of tomato puree, mix until everything is combined. Drop in one or two green chillies.

Move the pan onto a low to medium heat with the lid on and leave for 2-3 hours, stirring occasionally.

Serve with naan or rice topped with the rest of the coriander.


For more savoury and tasty treat recipes, follow @ems.homecooking on Instagram.



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Emily Dawson Lamb Curry Cuisine Indian


Culture Recipe of the Week



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