James Martin Lamb Curry

This delicious James Martin lamb curry is a simple yet flavorful dish, perfect for a cozy dinner. The tender lamb, creamy coconut milk, and aromatic spices create a rich, comforting meal. With easy-to-find ingredients, it’s a quick and hearty option that pairs beautifully with steamed basmati rice.

Ingredients Needed

• 2 tbsp vegetable oil
• 900g (2lb) lamb neck fillet, cut into 3cm (1in) cubes
• 2 onions, roughly chopped
• 3 garlic cloves, peeled and crushed
• 2 green chillies, finely chopped
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1½ tbsp garam masala
• 1½ tbsp ground cumin
• 1 tbsp mild Kashmiri chilli powder
• 6 large tomatoes, roughly chopped
• 400ml (14fl oz) coconut milk
• 600ml (1 pint) chicken or lamb stock (2½ cups)
• 250g (9oz) baby spinach leaves
• 200g (7oz) plain yoghurt
• Salt and freshly ground black pepper
• Steamed basmati rice, to serve

How To Make Lamb Curry

1. Brown the lamb: Heat a large saucepan, add 1 tbsp of vegetable oil, and brown the lamb for 3-4 minutes, until golden-brown all over. Remove and set aside.
2. Sauté the aromatics: Reduce heat, add the remaining oil, and sauté the onions, garlic, chillies, and ginger for 2-3 minutes until softened.
3. Add the spices: Stir in the turmeric, garam masala, cumin, and Kashmiri chilli powder, and fry for 1 minute.
4. Simmer the base: Add the chopped tomatoes and coconut milk, and bring to a simmer, stirring to deglaze the pan.
5. Cook the lamb: Add the lamb and enough stock to cover the lamb. Simmer for 1 hour, or until the lamb is tender.
6. Wilt the spinach: Skim off any excess fat, then add the spinach and cook for 1-2 minutes until wilted.
7. Finish the curry: Stir in the yoghurt, and season with salt and pepper to taste.
8. Serve: Serve the curry with steamed basmati rice.

Recipe Tips

• Adjust the spice level: If you prefer a milder curry, reduce the amount of Kashmiri chilli powder and chillies. For extra heat, add more.
• Cook on low heat: After adding the stock, simmer the curry on low heat to allow the flavors to develop and the lamb to become tender.
• Skim off excess fat: Once the curry is done cooking, skim off the fat for a smoother, less greasy sauce.
• Add spinach last: Add the spinach at the end of cooking to preserve its color and nutrients, ensuring it wilts perfectly without overcooking.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover lamb curry cool to room temperature, then store it in an airtight container in the fridge. It will keep for up to 3 days.
• Freeze: Allow the curry to cool before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw it in the fridge overnight before reheating.
• Reheat: Place the curry in a saucepan over low heat, stirring occasionally for about 10 minutes, until evenly warmed. Add a splash of water or stock if the curry seems too thick.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 456
• Total Fat: 27g
• Saturated Fat: 11g
• Cholesterol: 88mg
• Sodium: 640mg
• Potassium: 730mg
• Total Carbohydrate: 21g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 34g​

Try More James Martin Recipes:

• James Martin Garlic Soup
• James Martin Pepper Sauce
• James Martin Chicken Soup
• James Martin French Onion Soup