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Lamb Curry

Lamb Curry

This recipe is really versatile and perfect for these cooler nights. 


  • Lamb Knuckle / Topside / Silverside / Bone in roast cut up into chunks 
  • 2 Tablespoons of butter
  • 1 onion diced 
  • 4 cloves of garlic finely chopped 
  • Fresh ginger finely chopped 
  • 1 TBSP Garam Masala 
  • 1 TBSP Turmeric
  • 1 TBSP Curry Powder 
  • 1 TBSP Ground coriander 
  • 1 TBSP Ground Cumin 
  • 1 can of tomatoes 
  • 1 cup of Chicken stock
  • 1 can coconut cream 

To serve 

  • Rice 
  • Greek Yoghurt 
  • Coriander 
  • Naan 


Pre heat oven to 120 degrees.

Grab a cast iron oven proof dish with a lid and add some oil and brown the lamb off in batches. Remove and set aside on a med heat add butter onion, ginger and garlic cook until nice and translucent. Add all of the spices and and cook for another few minutes making sure you stir it so it doesn't stick. Add the Lamb back to the pot and stir to combine everything. Add the can of tomatoes and chicken stock, simmer for a couple of minutes and make sure everything is combined.

Pop the lid on and put it in the oven for 2 to 3 hours. 

About 40 minutes prior to serving add the can of coconut cream and turn the oven heat up to around 200 degrees.

Serve with rice, a dollop of yoghurt, lots of coriander and a naan.


PS Sorry for average photos can guarantee it tastes better than it looks :)))

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