Lamb Curry

Everyone always asks for this Lamb Curry recipe.


  • 1 kg Lamb with Bones – cut into pieces
  • ½ cup Sunflower or Canola Oil
  • 1 Onion, Chopped Roughly
  • 1 Cinnamon Stick
  • 3 Star Aniseed
  • 3 Bay Leaves
  • 2 Sprigs of Curry Leaves
  • 1 Tbsp Ginger and Garlic Paste
  • 2 Tbsp Chilli Power
  • ½ tsp Turmeric
  • 1 tsp Garam Masala
  • 1 tsp Fennel Powder
  • 1 tsp Cumin Power
  • ½ tsp Sugar
  • 2 Large Tomatoes, Chopped
  • 3 Potatoes, Cut into Quarters
  • Salt to taste
  • a handful of Coriander – Optional


  1. Heat oil, add cinnamon stick, star aniseeds and bay leaves. Fry for a few seconds until it is fragrant
  2. Add onions and 1 sprig of curry leaves. Allow onion to cook until translucent and slightly brown
  3. Add the ginger/garlic paste. Saute for a minute
  4. Add tomatoes and allow to cook for 5 minutes
  5. Next add Chilli, fennel and Cumin powder and fry for a further 2 minutes.
  6. Now Add the lamb and mix well o that the meat is coated with the curry paste. Cook for 10 minutes with the pot uncovered
  7. Add salt, sugar and enough water for the meat to cook – should be around 1 ½ cups. Allow meat to cook for 20 minutes
  8. Add quartered potatoes and allow to cook until potatoes are soft – you may need to add more water as you go along. Do taste and adjust salt
  9. Break up the second sprig of curry leaves and add to curry in the last five minutes together with the garam masala
  10. Once meat and potatoes are cooked to you preference, remove from heat and sprinkle coriander over your curry

Serve with rice or roti (Indian flatbread) and sambals or yoghurt raita