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Dead easy curried lamb


  • Heat a little oil in a large heavy-bottomed pot and gently saute the onion and garlic until tender, continually tossing. Add the lamb and toss until it changes colour. Then add the curry paste and mix well to toast a little.  
  • Pour 2 cups stock into the pot and add the tomato cooking sauce. Mix well and bring to the boil. Then turn the heat down and simmer for 30-40 mins until the lamb is tender, adding more stock if needed. When ready, taste for seasoning and add the frozen vegies with salt and more stock if needed. Mix well, bring back to the boil and rapidly simmer for about 10 mins.
  • Serve on a bed of steamed rice with a dollop of yoghurt on top.


  • vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 750 gm lean lamb, cut into smallish cubes
  • 1-2 tbsp curry paste
  • 2-3 cups beef stock
  • 3 heaped tbsp Italian tomato cooking sauce
  • ½ packet frozen mixed vegies
  • a pinch of sea salt
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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