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One pot lamb curry

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner, lunch, Main Course
Cuisine: Indian
Keyword: dairy free, gluten free, nonvegetarian, nutrient dense


  • coconut oil / ghee for frying
  • 1 onion diced
  • 4-6 cloves garlic crushed
  • Thumb-sized piece of ginger grated
  • 1 green capsicum diced
  • 1/2 tsp clove powder
  • 2 tsps cinamon powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1-2 tsps garam masala optional
  • 1/2 tsp turmeric powder
  • Pinch black pepper
  • 600 gms lamb diced
  • Handful coriander stalks and leaves chopped up small
  • 2 tbsps tomato paste OR 4 tomatoes diced small
  • 2 cups broth / water
  • Salt to taste
  • Handful fresh coriander leaves chopped up small
  • Any veggies you like


  • Put a thick bottomed pot on the stove over medium heat
  • Add the oil and chuck in the onions, capsicum, garlic and ginger and stir till the onions are translucent and the garlic smells like it's cooked
  • Add all the spices, except turmeric and black pepper
  • Stir to combine and let it cook for around a minute (if the pan dries up add a tbsp of water / oil)
  • Add the turmeric and black pepper
  • Then throw the diced lamb in and brown
  • Add the coriander and stir
  • Add the tomatoes / paste and stir till integrated
  • Add the broth and the salt
  • Cover and simmer for around 45 minutes to an hour (or till the lamb is tender)
  • Add any vegetables 15 minutes before the end of cooking
  • Take off the stove, sprinkle some fresh coriander leaves and serve hot with brown rice or idli / dosa