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  • Philip Munda

Lamb Curry

Curry is one our favourite things to eat. The smells that emerge from a pot of curry as it slowly cooks is one of the most irresistible smells a kitchen can produce. We’ve made curries of all types and although (as you know) pork and beans is my favourite of all time I leave that for Ash to make as she has made it into an art form. Lamb is one of my favourite meats and so I set myself the task of perfecting a lamb curry. There’s always room for growth and improvement but I think this iteration is one of the best meals I have cooked.

Marinading the lamb the day before is best but it can be done on the day. You can also adjust the level of heat by decreasing the amount of chilli powder or whole chilis used. It is well known that the only thing better than a curry is a curry the next day so consider making this the day before so you have a pot of deliciousness to come home to the next day.

Time: 2h 30mins (excluding marinade time)

Serves: 6-8

Difficulty: Moderate


  • 1.2kg Lamb


  • 2 Cups Yoghurt

  • 6 Cloves Garlic

  • 3 Tsp Grated/Finely Chopped Ginger

  • 1 Tbsp Ground Cumin

  • 2 Tsp Ground Coriander

  • 3 Tsp Chili Powder

  • 1 Tsp Turmeric

  • 1 Tsp Cinnamon

  • 2 Tsp Garam Masala of your choice

  • 2 Tsp Salt


  • 1 Tbsp Vegetable Oil

  • 2 Tsp Cumin Seeds

  • 1 Tsp Coriander Seeds

  • 1 Star Anise

  • 6 Cloves

  • 4 Cardamom Pods

  • 1 Cinnamon Stick

  • 3 Bay Leaf

  • 1 Onion

  • 1 Chilli

  • 8 Potatoes

  • 1 Cup Brown Lentils

  • 2 Cup Frozen Peas

  • Coriander

  • Water


1. Mix the all the marinade ingredients together in a large bowl or Tupperware before adding your lamb pieces and making sure everything is coated well, you can use your hands to make sure all the pieces are fully infused with flavour. Marinade for at least 2 hours or overnight.

2. Add the Oil to a large pot on low-medium heat and then add the whole spices (Seeds, Star Anise, Cloves, Cardamom and Cinnamon) and allow to fry gently for 2-3 minutes. Watch them carefully so they don’t burn.

3. Chop the onions and add them to the pot and turn the heat up to medium. Fry for 3 minutes before adding the chopped chili and bay leaf and frying for a further 3-4 minutes.

4. Add the marinated lamb to the pot and mix everything together, allow to cook for 1 hour; making sure to check the pot to make sure things aren’t catching at the bottom, add water as you go to make sure it doesn’t burn. I usually allow the meat to cook with just the marinade for about 20 minutes before adding a cup of water and then letting it cook and reduce before adding another cup and so on until the hour has passed. You want the meat and gravy to begin to turn dark brown.

5. Chop the potatoes into quarters and add to the pot and add enough water to cover all the contents, simmer on medium for 30 minutes. Keep stirring and checking the pot every so often to ensure nothing burns.

6. Once the potatoes are beginning to feel tender add the lentils and keep the heat the same for another 30 minutes. Add the peas about 20 minutes after the lentils.

7. Allow the curry to reduce and thicken to your liking. You may add chopped coriander to the pot or add it to the food once you’ve dished up. This curry goes great with basmati rice or roti and is always great accompanied by a carrot salad or sambal

Happy Cooking!


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