Lamb Curry
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Lamb Curry

(3 ratings - rate this recipe)
A slight variation of a Madhur Jaffrey recipe, this curry is a definite winter warmer.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 500g Quality Mark diced lamb shoulder
  • 3 tablespoons oil
  • ½ cinnamon stick
  • 2 bay leaves
  • 4 cardamom pods
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2.5cm piece fresh ginger, peeled and finely grated
  • ¼ teaspoon cayenne pepper
  • ¾ cup Campbell’s Real Stock - Beef
  • ½ teaspoon garam masala
  • 2 tablespoons fresh coriander leaves, finely chopped

To serve

  • Roti
  • Cucumber and yoghurt raita
  • Cooked rice



Heat the oil in a heavy-based saucepan and when hot, add the cinnamon stick, bay leaves, and cardamom pods. Cook until aromatic, then add the onion and cook, stirring continuously until the onion begins to colour. Add the garlic and ginger and cook for a further 30 seconds. Add the lamb pieces and cook, stirring until the lamb is well coated in the spices. Add the cayenne pepper, beef stock and 3/4 cup water and bring to a simmer. Cover saucepan with a tight fitting lid and simmer gently for about an hour or until the lamb is tender. Stir through the garam masala and chopped coriander.

To serve

Remove the bay leaves, cinnamon stick and cardamom pods before serving. Serve lamb curry with roti, cucumber raita and rice if you wish.

Slow cooker option

Preheat slow cooker for 20 minutes. Place lamb and other ingredients, except garam masala and coriander, into the slow cooker and cook on low for 6-8 hours. Stir through the garam masala and coriander and remove the bay leaves, cinnamon
stick and cardamon pods before serving.


  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving*

Serving size: 210g
Energy kJ (kcal) 1239 (296)
Protein (g) 28.7
Fat (g) 19.0
Saturated (g)
Carbohydrate (g) 2.9
Sugars (g)
Sodium (mg) 209
Iron (mg) 2.2
Zinc (mg) 7.4
Vitamin B12 (ug) 3.0
Vitamin D (ug) 0
Selenium (ug) 4.2

*Based on ingredients for lamb curry, not including rice, roti or raita.
  • If using a whole lamb shoulder trim away excess fat before cutting into pieces.
  •  If your curry has too much liquid at the finish of cooking, remove the lamb and reduce sauce down until thick enough to coat the lamb. Alternatively, add more liquid during cooking if needed.
  • New Zealand lamb is grass-fed and contains higher levels of omega 3 than meat from grain-fed animals overseas.
  • We love Madhur Jaffrey's lamb curries and this is a slight variation on one of hers.

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Comments & Reviews

There are: 3 reviews, with an average rating of 3.7 out of 5
I made it in the slow cooker and it was delicious. Almost too thick so I can't imagine how someone found it watery unless they overdid the stock.
Posted by Jill N 2017-12-12 16:27:28
Hi Robin,

Sorry to hear the curry did not turn out as expected, this recipe has been tried and tested with very positive feedback.

I have spoken to our chef and she has said the following "Remove the meat and keep warm on a plate, covered with foil. Boil the sauce down until syrupy, but keep tasting to make sure it tastes good.

Otherwise if there is a lot of liquid you can add some small pieces of peeled potato and cook these in the sauce only, crush them a little against the side of the saucepan to help thicken the sauce."
Posted by Beef + Lamb NZ 2016-07-15 11:42:15
There is no thickening and lots of liquid , my husband says he is not eating it!
Posted by Robin 2016-07-13 11:56:03
This is a great recipe, the whole family loved it. Nice and easy to follow and tasted yummy! I love curries too so good to do a different one as I tend to do chicken ones a lot! : )
Posted by Loretta 2015-10-16 11:41:28




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