Recipe: Indian Lamb Curry


  • 1kg Pasture Fed Diced Lamb
  • 2.5 tbsps coriander seeds
  • 2.5 tbsps cumin seeds
  • 1/2 tsp cardamon seeds
  • 1 onion, cut in wedges
  • 3 cloves garlic, crushed
  • 1 tsp chilli powder
  • 1.5 cups chicken stock
  • 1/3 cup natural yoghurt
  • 1 tbsp oil


  • Place the coriander, cumin and cardamon in a frying pan over medium heat. Cook until the spices become fragrant and start to pop. Remove and grind to a fine powder in a mortar and pestle.
  • Place half of the oil in a large saucepan over high heat. Brown half of the meat, remove, and repeat with the remaining meat. Remove and set aside.
  • Add onion and garlic to the pan and cook for 1 minute. Add the ground spices, chilli powder, stock, lamb and any juices to the pan. Reduce heat to low, cover and simmer for 1 hour.
  • Remove the lid and cook for 15 minutes to reduce the liquid. Remove from the heat and stir through the yoghurt.
  • Serve with steamed rice.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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