Simple lamb curry
A rich and aromatic lamb curry simmered with chickpeas, spinach, and warming spices. Tender, flavorful, and deeply satisfying - perfect served with rice, naan, or chutneys for a comforting meal.
Updated : 11 November, 2025
Easy
About 45 min.
Ingredients
1.5 kilograms
Lamb shoulder
4 tablespoon
Curry paste
2 tablespoon
Vegetable oil
piece
Butter
2
Onion
1
Cinnamon stick
2 teaspoon
Cardamom
400 grams
Canned tomatoes
1 tablespoon
Tomato purée
300 milliliters
Chicken broth
400 grams
Chickpeas
125 grams
Spinach
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge for deeper flavor.
Step 2
Heat the oil and butter in a large, heavy-based pan. Add the onions, cinnamon stick, cardamom, and the remaining tablespoon of curry paste. Fry over medium heat for 10 minutes, stirring occasionally, until the onions are softened and beginning to turn golden-brown.
Step 3
Add the marinated lamb to the pan and fry for a couple of minutes, just until the meat changes color - it doesn’t need to be fully browned at this stage.
Step 4
Stir in the chopped tomatoes, tomato purée, and enough stock to cover most of the lamb, leaving the top pieces slightly above the liquid. Add the chickpeas, then bring the mixture to the boil. Reduce the heat and let it simmer gently for 1-1½ hours, until the lamb is tender and the sauce has thickened into a rich, flavorful curry.
Step 5
Skim off any excess fat that rises to the top, then season to taste with salt and freshly ground black pepper.
Step 6
Add the spinach and stir through until the leaves have wilted into the curry.
Step 7
Serve hot with your favorite rice, breads, and chutneys.
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