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A fragrant lamb curry, spiced how you like it


  • Process the onions, garlic and ginger with a little cold water until a paste is formed.
  • Heat the ghee in a heavy-bottomed casserole (or large pot) and cook the above paste for up to 10 mins until slightly coloured, stirring now and again.
  • Then add the cinnamon, cloves, cardamom, garam masala, chilli paste and seasonings. Mix well and briefly cook, before stirring in the yoghurt.
  • Add the lamb, toss until well coated in the paste, turn the heat down a little and cook until the lamb is sealed, stirring now and again.
  • Then add the tomatoes with enough stock to cover. Bring to the boil, turn the heat right down and gently simmer for about 1½-2 hours until the meat is falling off the bone.
  • When ready, remove the meat to a bowl and discard the cinnamon. Add the cream and 2 tbsp chopped coriander to the casserole. Stir and reduce the sauce just a little, being careful not to curdle the cream. Then taste for seasoning.
  • Serve the meat with plenty of the sauce spooned over the top, sprinkled with coriander and steamed rice on the side.


  • 3 medium onions, chopped
  • 10 garlic cloves, roughly chopped
  • 2-3 big chunks of ginger, roughly chopped
  • 2 tbsp ghee (or vegie oil)
  • 1 cinnamon stick, broken in 3
  • 6 whole cloves
  • 6-8 cardamom pods, smashed a little
  • 1 tspn garam masala
  • 1 tbsp chilli paste
  • sea salt & freshly ground pepper
  • 100 ml Greek yoghurt
  • 1½ kg cubed lamb shoulder, with some bone left in
  • 1 can peeled tomatoes, chopped
  • up to 1 litre chicken stock
  • a little cream
  • 3-4 heaped tbsp chopped fresh coriander leaves

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
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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