We all love a good curry... this much is fact. Whether it is a Vindaloo, Korma or Chicken Tikka though, really is a matter of personal taste.
When I was a kid my dad used to make lovely, fragrant chicken curries, which had stewed for hours to create a thick, aromatic curry sauce, juicy chunks of chicken breast and creamy potatoes.
Just like my dad has adapted the curries of his childhood and made them his own... so have I.

I have no idea whether this curry is similar to any traditional ones, all I know is, it's yum. - I used chunks of stewing lamb for this particular curry, because I think that it's unique, strong flavours lend themselves beautifully to this spicy dish. Feel free to use chicken or beef if you aren't a great lover of lamb though.

COOKS 2hrs


  • 500g stewing lamb, cut into chunks
  • 250ml chopped tomatoes
  • 1 onion, sliced
  • 500ml beef or lamb stock
  • 150g frozen peas
  • 2 medium size potatoes, peeled and sliced
  • 1-2 fresh chili, finely chopped (depending on how hot you want it)
  • 2 cloves of garlic, minced or finely chopped
  • 10 curry leaves
  • piece of fresh ginger the size of your thumb, peeled and finely chopped
  • 1 tsp chilli flakes
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 2 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp tomato paste
  • 1 tsp ground coriander seeds
  • rapeseed oil
  • salt and pepper to season
Steamed rice, plain naan and lime pickle to serve.

  1. In a small bowl mix your chili, garlic, chopped ginger and dried spiced (apart from the curry leaves) with the tomato paste and a little oil to make a smooth paste.
  2. In a large saucepan heat a little oil. Once hot, fry your spices and curry leaves over a medium heat for a few minutes. This helps release all the aroma and natural oil and rounds the flavours nicely.
  3. Add the onion and fry with the spices for a couple of minutes until soft. Turn up the heat and add the lamb. Fry until the meat is well sealed, brown on all sides and coated in the spiced oil.
  4. Now mix in the chopped tomatoes and simmer over a medium heat for approximately 10 minutes, then pour in the stock. Give it a good stir and cover with a lid.
  5. Cook your curry for about 1 hour over a low to medium heat, stirring occasionally to stop from sticking. If the liquid reduces down too much add a little water.
  6. After 1 hour add the potatoes and simmer for a further 30-45 minutes. The potatoes will help thicken the gravy. You are aiming for a thick and glossy curry. 
  7. Mix in the peas, season to taste and cook for a few more minutes until the peas are warmed through.
And that's it. It takes a little while to cook but requires hardly any attention and is absolutely divine.
Serve over steamed rice with some naan and lime pickle and of course an ice cold glass of beer.


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