Nigella Lawson Lamb Curry

Right — let’s not pretend I didn’t completely ruin this dish the first time I made it. I got cocky. Thought I could shortcut Nigella’s lamb curry by skipping the spice toasting, chucking in some random tinned tomatoes, and calling it a day. Spoiler: it tasted like warm bathwater with chunks.

But the second time… oof. Magic. Like that moment when your cold toes hit hot bathwater — comforting, indulgent, a bit dramatic in the best way. There’s something about the way the lamb just melts into the sauce, how the coconut milk smooths out the heat, how the coriander keeps it from going full heavy-metal. It’s like a curry wearing silk pyjamas.

This is slow food, but not complicated food. Put on a podcast, grab a drink, and get a bit messy. Nigella wouldn’t judge. Neither will I.

Why You’ll Love It

• Proper comfort food — warm spices, creamy sauce, and soft lamb that falls apart with a spoon.
• Leftovers are even better — honestly, it’s criminal how good this is on Day 2.
• Great freezer stash — batch-cook it now, live your best life later.
• Flexible on spice — make it mild or set your nostrils on fire. Dealer’s choice.
• Smells like a hug — your whole kitchen will smell like someone actually cares about you.
• Easy to make ahead — ideal for dinner parties, lazy Sundays, or rainy Tuesdays.

Ingredients

• 1 shoulder of lamb, cut into chunky pieces (about 1.5-inch cubes)
• 1 large onion, diced
• 5 garlic cloves, minced
• A thumb of fresh ginger (2½ cm), finely chopped
• 4 green chilies, deseeded and chopped
• 1 bunch fresh coriander, chopped
• ½ bunch fresh mint, chopped
• 2 tbsp vegetable or groundnut oil
• 1 tbsp butter
• 5 tomatoes, quartered
• 1 lemon, juiced
• 1 tub natural yogurt (about 150g)
• Stock (enough to just cover the lamb — about 500ml)
• Pinch of each: cumin seeds, coriander seeds, fennel seeds, green cardamom, clove, chili flakes, fenugreek leaves, turmeric, ground cumin
• Maldon salt, to taste

How to Make It

Toast the spices until they wake up:

Grab a dry pan and gently heat the whole spices — cumin, coriander, fennel, cardamom, and clove. No oil yet! Just stir gently until they smell like something’s actually happening. Burnt = bitter, so don’t wander off.

Bash and blend the spice mix:

Pop the toasted spices in a mortar and pestle (or spice grinder) and crush them down. Add the turmeric, ground cumin, chili flakes, fenugreek leaves, and a pinch of salt. It should smell like your spice rack threw a party.

Get those onions sweet and golden:

In a heavy-bottomed pot (I use a big old cast-iron casserole), heat oil and butter over medium-low. Chuck in the onions and cook low and slow for 10–15 minutes. They should go soft and golden, not brown and crispy. Add garlic, ginger, and chilies for the last few minutes.

Coat the lamb like it owes you money:

Add the lamb pieces and stir them through the onion-spice mix. Give them a minute or two to catch a bit of colour. You want them kissed by heat, not boiled in sadness.

Add tomatoes, stock, and flavour:

Toss in the quartered tomatoes, pour in enough stock to barely cover, then add the lemon juice, mint, and most of the coriander. Bring to a gentle bubble, then cover, lower the heat, and simmer for at least two hours. Stir now and then so it doesn’t sulk and stick.

Finish creamy, not gloopy:

Once the lamb is soft enough to fall apart under a spoon, stir in the yogurt and remaining coriander. Don’t boil it now — just warm it through. The sauce should be rich but not thick like cement. Adjust with more stock or simmer a bit longer if needed.

Garnish like you mean it:

Sprinkle over any leftover coriander and mint. Maybe a swirl of yogurt or a scatter of toasted coconut if you’re feeling extra.

Common Mistakes and How to Dodge Them

Why’s my lamb chewy?
You didn’t simmer it long enough. Low and slow is key — lamb shoulder needs time to break down and go tender.

My curry’s watery — help!
Take the lid off and simmer for another 20 minutes. Evaporation is your friend.

It’s too spicy!
Add more yogurt or coconut milk to calm it down. A splash of cream helps too. (Been there.)

I skipped the toasting — did I ruin it?
Not ruined, just muted. Toasting spices makes a big difference in flavour depth. Worth it if you’ve got five extra minutes.

Storage and Reheating

Fridge: Cool it fully, then store in an airtight container. Keeps for up to 3 days.

Freezer: Freeze in portions. Label with date. Use within 3 months.

Microwave: Reheat in bursts, stirring halfway through. Cover with a plate or lid to avoid sauce volcanoes.

Stovetop: Best option. Medium-low heat in a saucepan until piping hot.

Oven: Cover with foil, bake at 150°C (300°F) for 25–30 mins. Low and slow keeps it luscious.

Frequently Asked Questions

Can I make this in a slow cooker?
Absolutely. Just sear the lamb and onions first, then chuck everything in and cook on low for 6–8 hours.

What if I don’t have fresh chilies?
Use chili flakes or paste — about ½ tsp to start. Taste and adjust.

Can I use lamb leg instead of shoulder?
You can, but shoulder is fattier and gets more tender when cooked slow. Leg might go a bit dry.

How do I thicken it without flour or cornstarch?
Just simmer uncovered. Let the liquid naturally reduce. Works every time.

Nutrition Facts (Per Serving):

• Calories: 500 kcal
• Fat: 35g
• Carbohydrates: 15g
• Protein: 40g
• Sodium: 700mg
• Sugar: 4g

Try More Nigella Recipes:

• Nigella Chicken Basque
• Nigella Lawson French Onion Soup
• Nigella Lawson Coronation Chicken