Lamb Curry

Darren Wright, from Chillingworth Road in Christchurch shares his full of flavour Lamb Curry recipe.

“I really like cooking with this lamb roast cut as the meat is all ready to go with no preparation required.  This delicious curry recipe includes a range of fragrant spices with a hint of sweetness.  Ideal for entertaining friends it is a dish that you can prepare ahead of time and simply heat through when your guests arrive. You can serve it with whatever accompaniments you like. I suggest naan or roti bread, rice and a good chutney (I use Barkers Peach and Mango Chutney). “


1 Silver Fern Farms Lamb Leg Roast cut into 2.5-3 cm pieces

1 tablespoon oil

1 onion, finely chopped

3 cloves garlic, crushed

2.5 cm piece fresh ginger, peeled and finely grated

4 cardamom pods

2 star anise

1 tablespoon mild curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

3-4 tablespoons tomato paste

350mls water

1 teaspoon sugar

1-2 tablespoons mango chutney, optional


Heat oil in a heavy-based saucepan over a low heat and add onion, garlic and ginger and cook until the onion is soft, about 10 minutes.

Add spices and cook until fragrant.

Add tomato paste and lamb and stir to coat lamb in the spices.

Pour in the water and bring up to the boil (lamb should just be covered in liquid), cover and reduce heat to low and simmer until the lamb is tender, 60-70 minutes.

Season with salt and sugar and if wished stir through some mango chutney.

Serve with naan or roti bread, rice, mango chutney and fresh coriander

Serves: 4 for shared plate dining

Preparation time: 20 minutes (plus cooking time for the lamb)

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