A tasty and tender Lamb Curry cooked slowly in the oven. Perfect for dipping crispy roti into.
If you're looking for a tasty meal to feed a crowd, look no further than my Lamb Curry. Slowly cooked in the oven for over two hours, the meat becomes incredibly soft and tender. Steamed rice soaks up the delicious curry sauce, which is also great for dipping roti into.
I used a leg of lamb that I got on special at Countdown. But if you would prefer to use diced lamb that would work too. You could also swap the lamb for beef or goat meat if you like. Mango chutney gives the curry a subtle sweetness balancing out the rich tomato based sauce.
How to make Lamb Curry:
Preheat the oven to 190°C fan bake. In a large casserole dish add the tomato paste, yoghurt, garam masala, optional cayenne pepper, garlic, mango chutney, salt and sugar. Mix everything together.
Cook for 5 minutes over a medium heat on the stove top, stirring occasionally. Add the lamb and stir until well coated. Pour in the water, mix and cover with a lid or tin foil.
Bake in the oven for 2 hours until the lamb is tender and falling apart. Remove the lid, scoop off and discard any fat at the top. Stir in the fresh cream and return to the oven for 5 more minutes. Serve with steamed rice, crispy roti and fresh coriander.
Common questions about Lamb Curry:
Do I need to brown the lamb? No. The lamb becomes so tender in the oven, you do not need to brown the meat first.
Can I make this in a Slow Cooker? Yes! Add all the ingredients (except the cream) to a slow cooker and cook on high for 3 hours, or low for 7 hours. 20 minutes before serving, stir through the cream.
Can I make this in a Multi Cooker? Absolutely. Add the sauce ingredients to the multi cooker and cook on saute mode for 5 minutes. Then add in the diced meat and pressure cook for 60 minutes. Release the pressure, remove the lid, add the cream and switch back to saute mode for 5 more minutes.
Does this recipe freeze well? It does. Once you've cooked the curry, allow it to cool fully then store in an airtight container in the freezer for up to three months. To reheat, thaw the curry out in the fridge overnight, then heat in a saucepan on the stovetop until piping hot.
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If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.
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- 2 kg lamb, diced
- 150g tomato paste
- 1 cup natural yoghurt (250g)
- 4 tsp garam masala
- ½ tsp cayenne pepper, optional
- 2 Tbsp crushed garlic
- 1 cup mango chutney (250g)
- 1 Tbsp salt
- 1 Tbsp sugar
- 2 cups boiling water (500ml)
- ½ cup cream (125ml)
- Fresh coriander to serve
- Preheat the oven to 190°C fan bake.
- In a large casserole dish add tomato paste, yoghurt, garam masala, cayenne pepper, garlic, mango chutney, salt and sugar. Mix all of the ingredients together.
- Cook for five minutes stirring occasionally over medium heat.
- Add the lamb and stir until well coated. Pour in the water, mix and cover with a lid or tin foil.
- Bake in the oven for 2 to 2½ hours until the lamb is tender and falling apart.
- Remove lid and scoop off and discard any fat that has risen to the top.
- Stir in the fresh cream and return to the oven for five more minutes to heat through.
- Serve with steamed rice, crispy roti and fresh coriander on top.
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- If you prefer a mild curry, leave out the cayenne pepper.
- This could also be made with beef or goat meat. For a chicken version, reduce the cook time to approximately 1 hour (making sure chicken is cooked through).
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 650Total Fat: 59gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 261mgSodium: 1106mgCarbohydrates: 26gFiber: 2gSugar: 22gProtein: 65g
Nutritional values are approximate. Please use your own calculations if you require a special diet.