Super Lamb Curry

Super Lamb Curry

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Servings: 4
Calories: 578


  • 3 1/2 lb shoulder of lamb on the bone
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 oz butter
  • 1 Spanish onion finely chopped
  • 2 celery stalks finely chopped
  • 1 green pepper finely chopped
  • 1 garlic clove finely chopped
  • 1 tbsp curry paste
  • 1/4 tsp ground ginger
  • 1/4 tsp ground turmeric
  • a large pinch of paprika
  • a large pinch of cayenne pepper
  • 2 tbsp flour
  • 10 floz chicken stock
  • 4 tbsp sultanas
  • 5 floz yoghurt
  • juice of 1/2 lemon
  • boiled rice to serve


  • Cut the lamb from the bone into 4 cm (1 1/2 in) cubes, discarding the gristle and a little of the fat. Season generously with salt and freshly ground black pepper.
  • In a flameproof casserole, heat the olive oil and butter. Saute the lamb in 2 - 3 batches, 1 - 1 1/2 minutes each side, or until lightly browned. Remove with a slotted spoon to a plate and keep it warm. Repeat with the remaining meat.
  • Add the finely chopped onion, celery, pepper and garlic to the casserole and cook over a moderate heat for 10-12 minutes or until softened, stirring occasionally.
  • Add the curry paste, ginger, turmeric, paprika, cayenne and flour to the softened vegetables and blend with a wooden spoon. Add the chicken stock and sultanas; bring to the boil, stirring constantly. Simmer gently for 10 minutes.
  • Return the lamb to the casserole, cover with a lid and simmer gently for 1 hour, or until tender, stirring occasionally.
  • Stir the yoghurt and lemon juice into the curry. Heat through and serve with rice.
Calories: 578 kcal
Carbohydrates: 25 g
Protein: 55 g
Fat: 28g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 182 mg
Sodium: 352 mg
Potassium: 1094 mg
Fiber: 2 g
Sugar: 14 g
Vitamin A: 929 IU
Vitamin C: 35 mg
Calcium: 108 mg
Iron: 5 mg
Ingredients Lamb, Shoulder of Lamb
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