There’s something wildly comforting about the smell of onions slowly turning golden in oil, especially when it’s the start of a lamb curry. The kind where the meat simmers until it’s so tender it almost collapses under a spoon, and the spices wrap around your kitchen like a warm hug.
I first made this version of Rick Stein’s lamb curry on a gloomy Wednesday, chasing a bit of flavour to shake the chill out of my bones. It’s rich, deeply spiced without being too hot, and honestly — it tastes like it’s been bubbling away all day, even though it only takes around 45 minutes. Not bad, eh?
Why You’ll Love It
- Bold, rich flavour – It’s packed with warm spices that don’t shout, but they sure do sing.
- Great for leftovers – Even better the next day. I swear the sauce thickens into magic overnight.
- Surprisingly simple – No fancy steps. Just good layering of flavours.
- Perfect for freezing – Make a double batch, freeze half, and thank yourself next week.
- Versatile – Goes with rice, naan, or even wrapped in a roti.
- Satisfying and hearty – The kind of dish that fills your belly and quiets the table.
Ingredients
- 4 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 large tomatoes, diced
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder (mild or hot – your call)
- 2 teaspoons garam masala
- 2 pounds boneless lamb shoulder (or stew meat), cut into chunks
- ½ cup hot water
- Salt, to taste
- Fresh cilantro, chopped — for serving
How to Make It
Brown those onions like your curry depends on it:
Heat the oil in a deep, heavy-bottomed pan. Add the sliced onions and cook low and slow until they’re soft and golden. Don’t rush — this is where the flavour builds. About 8–10 minutes.
Blitz the bases:
Remove the onions and blend them into a smooth paste. Same goes for the tomatoes, garlic paste, and ginger — blend until silky. No one wants a chunky curry (well, not this one anyway).
Build the base flavour:
Back in the pan with the onion paste. Cook for 2–3 minutes, then stir in your blended tomato mix and all those glorious spices — coriander, cumin, turmeric, chili, garam masala. Let it cook until the oil starts peeking through — 8 to 10 minutes.
Sear the lamb:
Add the lamb chunks and stir well to coat them in the sauce. Let them brown a bit — about 8 minutes — just enough to take on some colour.
Simmer to perfection:
Add the hot water, bring everything to a gentle boil, then reduce the heat, cover the pan, and let it bubble gently for 30–45 minutes. Stir now and then, and add more water if needed. You’re aiming for melt-in-your-mouth lamb with a thick, clingy sauce.
Final flourish:
Taste for salt, stir in a handful of chopped coriander, and give it a minute to settle.
Common Mistakes and How to Dodge Them
Why’s my curry bland?
You probably didn’t cook the onions or spices long enough. Let things brown and bloom before moving on.
Why is my lamb chewy?
Rushed it. Lamb shoulder needs a bit of time. Low and slow always wins.
My curry’s too thick/thin — help!
Too thick? Add water. Too thin? Simmer it uncovered a little longer. It’s all fixable, promise.
Storage and Reheating
Fridge: Keep leftovers in a sealed container for up to 3 days.
Freezer: Freeze in portions for up to 3 months — the flavour actually gets better.
Reheat: Gently on the stove with a splash of water or microwave in short bursts, stirring in between. Curry reheats like a dream.
Frequently Asked Questions
Can I use frozen lamb?
Yes, just defrost it fully first. You want even cooking and proper flavour absorption.
Can I make it ahead?
Absolutely. Make it the day before and reheat — it might taste even better the next day.
Can I swap the lamb for something else?
Try beef stew meat or even chicken thighs. Just adjust cooking time accordingly.
Is it spicy?
It’s gently warming rather than fiery. But you can dial the chili up or down to suit your mood.
Nutrition Facts (Per Serving)
- Calories: 381
- Fat: 28g
- Saturated Fat: 8.9g
- Carbs: 8.1g
- Sugar: 2.2g
- Protein: 24g
- Sodium: 76mg
- Fibre: 1.6g
More Rick Steins Recipe:
Rick Steins Lamb Curry
Description
A rich, warmly spiced lamb curry made with golden onions, garlic, ginger, and slow-cooked lamb shoulder. Perfect with rice or naan.
Ingredients
Instructions
- Fry sliced onions until golden, remove and blend into a paste.
- Blend tomatoes, garlic, and ginger into a smooth mix.
- Return onion paste to pan, cook with tomato mix and spices.
- Stir in lamb, brown lightly, then add water.
- Simmer covered until tender, about 45 mins.
- Stir occasionally and adjust water as needed.
- Finish with chopped coriander and serve hot.
Notes
- Take your time browning onions — don’t skip it.
- Use a good food processor for silky texture.
- Add water gradually — better to thicken than thin.
- Tastes even better the next day.