Lamb is a wonderful foundation for a curry ad a popular choice in parts of India as shown in these Indian ccurry recipes.
This is my all time favourite curry to make. It’s adapted from a recipe my Indian friend gave me and the pungent flavour wins me over every time. You can use beef instead of lamb but simmer it for another 20 minutes or until the meat melts in your mouth. This is a great dish to make beforehand because it tastes better after a day or two.
This lamb shank recipe was initially given to me as a family favourite from a workmate. I've prepared it in a slow cooker and made it as easy as possible to prepare. It has a fantastic flavour and the meat just falls off the bone. I have made this in the oven as well and it tasted just as good.
A spicy, low-fat and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks and lentils. Serve with wholemeal chapatis or naan.
This is a quick Indian curry which makes excellent use of versatile minced lamb. It's full of flavour.
Serve with rice or chapati or naan for a quick Indian dinner. You can add vegetables and also use it as a filling for pies or samosas.
A delicious yoghurt-based Indian curry, spicy but not hot. Serve with naan bread or plain basmati rice, and a salad of sliced onions and tomatoes for a luxurious Indian meal.
A filling and tasty lamb curry that features the addition of channa dahl. Find chana dahl in Indian shops or larger supermarkets. Chickpeas or yellow split peas make a good substitute.
This is a very hot lamb curry for people who really love spice! You can reduce the amount of chillies, or remove their seeds, if you want it a bit milder.
Earlier cooks in this part of the world knew little of authentic Indian curries but their ‘English-style’ curries were, nevertheless, good eating.
This is a recipe for flavoursome lamb curry to tickle your taste buds and only 197 calories per serve.