Lamb Curry

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  • 500g Quality Mark diced lamb shoulder
  • 3 tablespoons oil
  • ½ cinnamon stick
  • 2 bay leaves
  • 4 cardamom pods
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2.5cm piece fresh ginger, peeled and finely grated
  • ¼ teaspoon cayenne pepper
  • ¾ cup Campbell’s Real Stock – Beef
  • ½ teaspoon garam masala
  • 2 tablespoons fresh coriander leaves, finely chopped
    To serve:
  • Roti
  • Cucumber and yoghurt raita
  • Cooked rice



Heat the oil in a heavy-based saucepan and when hot, add the cinnamon stick, bay leaves, and cardamom pods. Cook until aromatic, then add the onion and cook, stirring continuously until the onion begins to colour. Add the garlic and ginger and cook for a further 30 seconds. Add the lamb pieces and cook, stirring until the lamb is well coated in the spices. Add the cayenne pepper, beef stock and 3/4 cup water and bring to a simmer. Cover saucepan with a tight fitting lid and simmer gently for about an hour or until the lamb is tender. Stir through the garam masala and chopped coriander.

To serve:

Remove the bay leaves, cinnamon stick and cardamom pods before serving. Serve lamb curry with roti, cucumber raita and rice if you wish.

Slow cooker option:

Preheat slow cooker for 20 minutes. Place lamb and other ingredients, except garam masala and coriander, into the slow cooker and cook on low for 6-8 hours. Stir through the garam masala and coriander and remove the bay leaves, cinnamon stick and cardamon pods before serving.

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