Lamb Curry

This Lamb Curry is quick and easy to make and has a real flavour punch.

I am all for quick and easy meals but it's always a bonus if they are healthy too, and this one ticks both of those boxes.

This lamb curry is ridiculously easy to make. Everything all just goes in one pot, it simmers away and ends up on the plate within half an hour! The lamb is so beautifully tender, and the sauce is packed with a rich and delicious flavour profile. It's also one of those great dishes that you have full control over how spicy you'd like it, If you have a family who doesn't like too much heat then keep the recipe as is in the recipe below (but maybe without the chili!). Like spice? Add another fresh chili, or 1 tsp of chili powder.

Lamb Curry

Serves 4

800 g lamb chops, meat chopped into bite sized pieces

1/2 tsp turmeric 

1 tsp garam masala

1 tsp garlic

1 tsp ginger

1 red or green chili, diced

1 onion, diced

1 red bell pepper, diced

3 Tbsp red curry paste

1/2 tsp salt

1/2 tsp pepper

1/2 Cup lamb stock

1 Cup coconut milk

1. Toss the diced lamb in the turmeric, garam masala, garlic and ginger.

2. Heat oil in a large fry pan. Add the lamb and brown all over. Add the stock, chili, onion, bell pepper, curry paste, salt, and pepper. Bring to a simmer and simmer for 15 minutes.

3. Add the coconut milk and stir until heated through.

4. Serve over rice