Easy Lamb Curry
Easy Lamb Curry



  • 1.5kg lamb shoulder, cut into cubes
  • 4 tbsp curry paste
  • 2 tbsp veg oil
  • Knob of butter
  • 2 onions, thinly sliced
  • 1 cinnamon stick
  • 6 cardamom pods
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 300ml hot lamb or chicken stock
  • 400g tin of chickpeas, drained
  • 125g spinach
  • Pop the diced lamb in a bowl and mix with 3 tbsp of curry paste. Leave to marinate for at least 30 mins. When ready, fry the onions, cinnamon stick, cardamom and remaining tbsp of curry paste in a pan for 10 mins, then add the meat and fry for a few mins more.
  • Stir in the tomatoes and tomato puree, along with enough stock to cover most of the meat. Add the chickpeas, then simmer for about an hour until the sauce is very thick and rich. Season well, add the spinach to wilt, then serve with rice and flatbreads.
2 hrs
8 serving

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