Lamb jalfrezi in a balti dish
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5 from 2 votes

Easy Lamb Curry

Easy homemade lamb curry. Packed with vegetables and bursting with flavour.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Any, Indian
Servings: 6 people
Calories: 514kcal
Author: VJ


  • 500 g Lamb leg (cubed)


  • 1 teaspoon Cumin
  • 1 teaspoon Dried Chilli Flakes
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Hot Curry Powder
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Turmeric

All the Rest

  • 1 400g Tin Chopped Tomatoes
  • 2 medium Fresh Tomatoes (chopped)
  • 2 medium Carrots (diced)
  • ½ small Cauliflower (broken into florets) appromimately 1 cup
  • 2 medium Onions (chopped)
  • 2 medium Potatoes (cubed)
  • 1 teaspoon Sugar (optional)
  • Olive Oil (for frying)
  • Salt and pepper (to your own taste)


  • Fry the chopped onions in a little olive oil, over a gentle heat until translucent. Do not allow to brown.
  • Add all the spices and stir well. Continue to fry gently for 1 minute to allow the flavours to combine.
  • Remove the onions and spices from the pan.
  • Add a little more olive oil to the pan and increase the heat slightly.
  • Add the meat and stir it around in the pan until it is no longer pink.
  • Add the onions back to the meat and stir in the chopped fresh tomatoes and sugar.
  • Fry gently, stirring all the while, until the tomatoes start to break down.
  • Add the onions, potatoes and carrots, and the tin of chopped tomatoes. Stir well.
  • Bring to the boil, then reduce the heat and allow to simmer with the lid on the pan for 10 minutes.
  • Add the cauliflower florets and stir.
  • Replace the lid and continue to simmer until the vegetables are soft and the meat is tender. Approximately 30 minutes.
  • Serve on a bed of rice with a side of naan bread for mopping up the juices.


I buy a whole piece of lamb leg and cut the meat off the bone myself.  You can buy ready diced lamb if you prefer.
Chop the lamb into 2cm (1 inch) chunks.
Chop the vegetables to approximately 1cm (1/2 inch) chunks.  
I always add 1 teaspoon of sugar to a tin of tomatoes to reduce the tartness.  You can leave the sugar out if you prefer.
I find the tomatoes provide sufficient liquid.  If you feel the dish is too dry you can add vegetable stock to your own taste.
If there is too much liquid, remove the lid from the pan for the last few minutes of cooking time so that some of the liquid can evaporate. 
The calorie count does not take into any rice or naan bread that may be served with this dish.