Easy lamb curry recipe

By delicious. team

  1. Serves 4
  2. Takes 20 minutes to make, 1 hour 25 minutes to cook
  3. Rating

This easy lamb curry recipe makes enough for two batches. Save time and freeze ahead for next time.

tried and tested
Easy lamb curry


  1. 2-3 tbsp sunflower oil
  2. 1kg diced lamb, such as leg or neck fillets
  3. 2 large onions, thinly sliced
  4. 2 large potatoes, cubed
  5. 150g jar hot curry paste (we like Veeraswamy Hot Madras Curry Paste from Waitrose)
  6. 2 x 400g cans chopped tomatoes
  7. 2 x 400g cans chickpeas, drained and rinsed
  8. Dollop of mango chutney
  9. Juice of 2 lemons
  10. Bunch of fresh coriander, chopped
  11. Naan breads to serve


  1. 1. Heat the oil in a large lidded pan and batch-fry the lamb until browned. Remove from the pan and set aside in a large bowl. Add the onions and potatoes to the pan, then cook for 8-10 minutes, stirring regularly, until the onions are soft and golden.
  2. 2. Return the lamb and any resting juices to the pan. Stir in the curry paste, tomatoes and chickpeas, then bring to the boil. Cover and simmer for 1 hour until the meat is tender, then stir in the chutney. Season with salt, pepper and the lemon juice. Remove half and leave to cool. Freeze in freezer bags for up to 3 months.
  3. 3. Spoon the remainder into bowls, sprinkle over the chopped coriander and serve with warm naan breads.

Nutritional info

Per serving: 397kcals, 18g fat (6g saturated), 31.9g protein, 25.6g carbs (7.3g sugars), 1.4g salt, 5.5g fibre

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