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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.
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