Lamb & Ginger Curry Recipe
Tender lamb simmers in a fragrant ginger-spiced sauce that fills your kitchen with warmth and incredible aromas. Each bite delivers melt-in-your-mouth meat coated in a rich, golden curry that's both comforting and deeply satisfying. Learn how to make this quick and easy recipe that transforms simple ingredients into something truly special.
Ingredients
- For the curry:
- 500g lamb shoulder, cut into 3cm cubes with excess fat trimmed (leg works beautifully too)
- 60g fresh ginger, peeled and finely grated (about a 7cm piece)
- 4 large cloves garlic, finely minced
- 2 medium onions, finely diced (about 300g)
- 400g tinned chopped tomatoes, quality Italian if possible
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder, adjust to your heat preference
- 1 teaspoon garam masala
- 300ml hot water, or lamb stock if you have it
- Salt and freshly ground black pepper, to taste
- For finishing:
- 2 tablespoons fresh coriander, roughly chopped
- 1 tablespoon fresh ginger, cut into thin matchsticks for garnish
- 1 fresh green chilli, sliced (optional, for extra heat)
Directions
Step 1
Start by heating 2 tablespoons of the olive oil in a large, heavy-bottomed pan or casserole dish over medium-high heat until it's shimmering but not smoking, which should take about 2 minutes. Season your lamb cubes generously with salt and pepper, then add them to the hot pan in a single layer, working in batches if necessary to avoid overcrowding, this is crucial for achieving that beautiful golden-brown caramelisation rather than steaming the meat. Sear the lamb for 3-4 minutes on each side until deeply golden all over, turning with tongs to get colour on multiple sides, then transfer to a plate and set aside whilst you build the curry base.
Step 2
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pan along with your diced onions, scraping up all those gorgeous caramelised bits from the bottom as they're pure flavour gold. Cook the onions for 8-10 minutes, stirring regularly, until they've softened completely and turned a lovely golden colour around the edges, don't rush this step as it creates the sweet foundation for your curry. If the pan looks dry or the onions are catching, add a splash of water to help them along and prevent burning.
Step 3
Now for the magic, add your grated ginger and minced garlic to the softened onions, stirring constantly for 1-2 minutes until the raw smell disappears and is replaced by the most incredible fragrant aroma that should make your mouth water. This is where the curry really starts to come alive, so don't be shy about inhaling deeply and enjoying the moment. The mixture should be sizzling gently and looking glossy from the oil.
Step 4
Sprinkle in your ground cumin, coriander, turmeric, and chilli powder, stirring continuously for about 1 minute to toast the spices and release their essential oils, you'll notice the colour deepening and the fragrance becoming more intense and complex. This technique, called blooming the spices, is absolutely crucial for developing deep, layered flavours rather than a raw, powdery taste. If the spices start to stick, add a tiny splash of water to create a paste-like consistency.
Step 5
Pour in your tinned tomatoes, breaking up any large pieces with your wooden spoon, then stir everything together thoroughly to combine the spices with the tomatoes, creating a thick, vibrant sauce base. Let this bubble away for 5-6 minutes, stirring occasionally, until the tomatoes have broken down completely and the sauce has thickened noticeably, with oil beginning to separate around the edges, this tells you the raw tomato flavour has cooked out and concentrated into something rich and sweet.
Step 6
Return your beautifully browned lamb pieces to the pan along with any resting juices that have collected on the plate, stirring to coat every piece in that gorgeous spiced tomato mixture. Pour in your hot water or stock, bring everything to a gentle bubble, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer very gently for 50-60 minutes, stirring every 15 minutes or so. The lamb should become wonderfully tender and the sauce should reduce to a rich, coating consistency, if it's looking too thick, add a splash more water, if too thin, remove the lid for the final 10 minutes.
Step 7
Once your lamb is meltingly tender and easily pierced with a fork, stir through the garam masala, this final addition of spice adds a warm, aromatic top note that really elevates the dish. Taste your curry now and adjust the seasoning with more salt and pepper as needed, remembering that the flavours will have concentrated during cooking, so be bold with your seasoning to make everything sing.
Step 8
Remove from the heat and let the curry rest for 5 minutes, this allows the flavours to settle and the sauce to thicken slightly as it cools just a touch. Scatter over your fresh coriander, those beautiful ginger matchsticks, and sliced green chilli if you're using it, creating a vibrant, fresh contrast to the rich, warming curry beneath. Serve this beauty piping hot with fluffy basmati rice or warm flatbreads for scooping up every last bit of that incredible sauce, and watch everyone's faces light up with the first spoonful.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Lamb
During Battle of Trench, Jabir slaughtered a lamb to feed the Prophet ﷺ and companions.
Garlic
The Messenger of Allah ﷺ said: He who eats of this plant (garlic) should not approach our mosque and should not harm us with the odour of garlic.
Ginger
And they will be given to drink a cup of wine whose mixture is of ginger, from a fountain within Paradise named Salsabil.
Onions
The Messenger of Allah ﷺ said: 'Whoever eats from these - the first time, he said garlic, then he said - garlic, onion, and leek, then let him not approach our Masjid.'
Olives
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Olive Oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Water
The Prophet ﷺ drank Zamzam water while standing.
Black Seeds
In black seed there is healing for every disease, except death.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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