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Easy Peasy Lamb Curry

Packed full of flavour and with meltingly tender lamb, this Easy Peasy Lamb Curry is super quick and easy to prepare – then leave your oven (or slow cooker) to do all the hard work! Perfect for busy days, when you still want to eat well.

Prep Time
5 mins
Cook Time
2 hrs 5 mins
Total Time
2 hrs 45 mins
Servings: 4 people
Calories: 349 kcal
Course: Main Course
Cuisine: Fusion , Indian , British

Ingredients

  • 1 tablespoon olive oil
  • 1 onion sliced
  • 3 cloves garlic crushed or grated
  • 2 cm ginger grated
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoons smoked paprika
  • 3 teaspoons garam masala
  • 400 ml passata (or chopped tinned tomatoes)
  • 200 ml coconut milk (I use light coconut milk)
  • salt and pepper to taste
  • 600 g Diced lamb (I find diced lamb shoulder works best, but diced lamb leg works fine too, if that’s all you can get hold of or if you prefer a less fatty cut)
  • 1 red (bell) pepper chopped into bitesize pieces (See Note 1)
  • 1 green (bell) pepper chopped into bitesize pieces (See Note 1)
  • 2 tablespoons fresh coriander leaves (cilantro) roughly chopped – plus extra for garnish

Instructions

    Cup of Yum
  1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
  2. Place the oil and sliced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
  3. Add the garlic, ginger, chilli flakes, cumin, coriander, smoked paprika and garam masala, and gently fry, stirring frequently, for 1 minute.
  4. Add the passata, coconut milk, salt, pepper, diced lamb and chopped peppers. Stir and bring to the boil.
  5. Put a lid on the pan and place in your preheated oven (see Note 2).
  6. Cook the curry in the oven for 2 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
  7. (Alternatively transfer the curry to your slow cooker and cook for 6 hours on high or 8-10 hours on low.)
  8. Remove from the oven and stir in the fresh coriander (cilantro).
  9. Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.

Notes

  • Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
  • I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 349kcal (17%) Carbohydrates 19g (6%) Protein 34g (68%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 98mg (33%) Sodium 177mg (7%) Potassium 1111mg (32%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 2490IU (50%) Vitamin C 76mg (84%) Calcium 58mg (6%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbohydrates 19g 6%
Protein 34g 68%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 98mg 33%
Sodium 177mg 7%
Potassium 1111mg 24%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 2490IU 50%
Vitamin C 76mg 84%
Calcium 58mg 6%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.