Spicy One Pot Lamb Curry

So. I was going to make a lamb bhuna. I really really was. I read about the bhuna; I looked at a few recipes. I prepared some ingredients and wrote a quick plan of what I was going to do. It was going to be a bhuna. This Spicy One Pot Lamb Curry is not a Bhuna.

I went off plan massively. I also used what must have been mutant green chillies. They were so spicy that I had to soak my fingers afterward. It felt like my nails were falling off, and don’t even get me started on my trip to the toilet! So, I added yogurt to reduce the heat. It was still far too spicy for the kids, but the flavours were actually very nice, and the lamb was beautiful.

Served Spicy One Pot Lamb Curry and Naan breads

This isn’t my favourite recipe (way to sell yourself Donna), we prefer something milder like my lamb rogan josh. But, for a change it was great. I love playing with flavours so had a fantastic time making this work. If your chillies are not mouthwateringly hot, you might need to add more chilli powder or a pinch of fresh chilli flakes to add extra heat if you want a Spicy One Pot Lamb Curry, but that’s totally up to you, the flavours will still be there.

Lamb curry with serving bowl and naan breads

Ingredients

  • 4 Cloves garlic, sliced
  • 2cm piece root ginger, peeled
  • 3 Tomatoes, cut into 4
  • Cooking oil
  • 1 Onion, finely chopped
  • 500g Diced lamb
  • 1tsp Cumin
  • 1tsp paprika
  • 1tsp Chilli powder
  • 2tsp Ground coriander
  • 2tsp Garam masala
  • 3 Green Chillies, finely chopped
  • Salt and pepper
  • 2 Bay leaves
  • 5 Whole Cloves
  • 1 Cinnamon stick
  • Seeds from 8 green Cardamom pods
  • 100ml Natural yogurt
  • 100ml Water

SpicyOne Pot Lamb Curry Ingredients

Method

It’s mainly a one pot. But kinda not really. Enough that I can call it one. But you’ll also need a pan for rice and a blender to whizz the tomato base. Spicy One Pot Lamb Curry…ish. To begin, place the tomatoes, garlic, and ginger in a blender and whizz until smooth.

Blended tomatoes

Then, heat the oil in a large pan and add the onions, a good pinch of salt and pepper, the bay leaves, cinnamon and cardamom and fry for a few minutes until soft.

onions browning in pot

Add the lamb, tomato mixture, cumin, paprika, green chillies, coriander, garam masala and chilli powder and stir well, until the outside of the lamb is brown.Cooking Lamb Curry

Stir in water and yogurt and bring to the boil. Reduce to a simmer, cover and leave for 20 minutes.

Spicy One Pot Lamb Curry Simmering

After this time, remove the lid and stir. Keep simmering until the sauce has reduced and is the desired thickness. This should be around 20 minutes.

We served our Spicy One Pot Lamb Curry with homemade naans and brown rice. The kids had turkey dinosaurs and naan bread, which they both love!

Spicy One Pot Lamb Curry Recipe

Want More?

Join my email list for updates and recipes!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Spicy One Pot Lamb Curry
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

One pot curry with a bit of a kick!

Course: Main Course
Cuisine: Indian
Servings: 4 People
Calories: 600 kcal
Author: Donna
Ingredients
  • • 4 Cloves garlic sliced
  • • 2cm piece root ginger peeled
  • • 3 Tomatoes cut into 4
  • • Cooking oil
  • • 1 Onion finely chopped
  • • 500g Diced lamb
  • • 1tsp Cumin
  • • 1tsp paprika
  • • 1tsp Chilli powder
  • • 2tsp Ground coriander
  • • 2tsp Garam masala
  • • 3 Green Chillies finely chopped
  • • Salt and pepper
  • • 2 Bay leaves
  • • 5 Whole Cloves
  • • 1 Cinnamon stick
  • • Seeds from 8 green Cardamom pods
  • • 100ml Natural yogurt
  • • 100ml Water
Method
  1. Add the tomatoes, garlic and ginger to a blender and whizz until smooth, leave to one side
  2. Heat a good glug of cooking oil in a large, lidded pan
  3. Add a good pinch of salt and pepper, the bay leaves, cinnamon, cloves, cardamom and onion and fry until soft
  4. Stir in the lamb, tomato mix, cumin, paprika, chilli powder, green chillies, coriander, and garam masala and cook until the lamb is browned
  5. Add the water and yogurt, stir in and bring to the boil
  6. Reduce to a simmer, cover and leave for 20 minutes
  7. Remove the lid, and stir
  8. Continue to cook for 20 minutes, stirring occasionally until the sauce has reduced
  9. Serve with rice and naan breads

SaveSave


Related Posts

Haggis Cottage Pie with Swede and Potato Mash

Haggis Cottage Pie with Swede and Potato Mash

Jump to Recipe Print RecipeI’ve never had haggis before. I don’t think. Certainly not that I remember. This week was my first go at experimenting with what I could do with it. I was surprised to find it tastes like faggots. Husband doesn’t know what […]

Homemade Chocolate Hobnobs

Homemade Chocolate Hobnobs

Jump to Recipe Print RecipeAs far as I’m concerned, biscuits, especially hobnobs are the best thing ever. A biscuit (pack of) and a cup of tea are my ultimate weakness. I eat about 7, then decide I must finish the packet and the hide the […]



Leave a Reply


%d bloggers like this: