James Martin Lamb Curry

This James Martin lamb curry is rich, gently spiced, and slow cooked until the meat is meltingly tender. The sauce is thick, aromatic, and deeply savoury, with warming spices rather than fiery heat. It is a comforting, medium difficulty curry that rewards a little patience. Total time is around 2 hours, most of it hands off simmering.

Ingredients

For the lamb curry

• 900g lamb shoulder or leg, cut into large chunks
• 2 tbsp vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, crushed
• 1 tbsp fresh ginger, finely grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chilli powder, adjust to taste
• 2 tsp garam masala
• 2 tbsp tomato purée
• 400g chopped tomatoes
• 300ml lamb stock or water
• 150ml natural yoghurt
• Salt and black pepper, to taste

To finish

• Fresh coriander, chopped
• 1 tbsp butter, optional for richness

How to Make James Martin Lamb Curry

• Prepare the pan: Heat a large, heavy based casserole or deep pan over medium heat. Add the oil and allow it to warm through before adding the onions.
• Cook the onions: Add the chopped onions and cook gently for 10 to 15 minutes, stirring often, until soft, golden, and slightly caramelised.
• Add aromatics: Stir in the garlic and ginger and cook for 1 minute until fragrant. Do not let them colour.
• Bloom the spices: Add cumin, coriander, turmeric, chilli powder, and garam masala. Cook for 30 seconds, stirring constantly, to release the flavours.
• Brown the lamb: Add the lamb pieces and turn them well in the spiced onion mixture until lightly sealed on all sides.
• Build the sauce: Stir in the tomato purée, followed by the chopped tomatoes and stock. Season with salt and pepper.
• Simmer gently: Bring to a gentle simmer, cover with a lid, and cook on low heat for 1½ to 2 hours, stirring occasionally, until the lamb is very tender.
• Finish the curry: Stir in the yoghurt a spoon at a time, followed by the butter if using. Simmer uncovered for 5 minutes until the sauce is rich and glossy.
• Rest and serve: Remove from the heat and rest for 10 minutes. Scatter with fresh coriander before serving.

Tips

How do I stop the curry from splitting?

Keep the heat low when adding yoghurt and stir continuously. Cold yoghurt should be avoided, let it come to room temperature first.

Why is my lamb tough?

The curry needs longer cooking at a gentle simmer. Lamb shoulder becomes tender only after slow cooking.

Can I make this curry hotter?

Add extra chilli powder or a fresh chopped chilli with the garlic and ginger.

Does the curry taste better the next day?

Yes, resting overnight allows the spices to develop and deepen in flavour.

Serving Suggestions

• Steamed basmati rice
• Warm naan or chapatis
• Cucumber raita on the side
• A squeeze of fresh lemon before serving

Storage

Room temperature

Do not leave the curry at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 38 g
• Fat: 34 g
• Saturated fat: 14 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Lamb Curry

Recipe by Milli RoseCourse: MainCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting James Martin lamb curry with tender slow cooked lamb in a warmly spiced sauce.

Ingredients

• 900g lamb shoulder, diced

• 2 tbsp vegetable oil

• 2 large onions, chopped

• 4 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp turmeric

• 1 tsp chilli powder

• 2 tsp garam masala

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 300ml lamb stock

• 150ml natural yoghurt

• Salt and black pepper

• Fresh coriander

• 1 tbsp butter, optional

Directions

• Heat oil and cook onions until golden.
• Add garlic, ginger, and spices and cook briefly.
• Add lamb and brown lightly.
• Stir in tomatoes, purée, and stock.
• Simmer gently until lamb is tender.
• Stir in yoghurt and butter, then finish with coriander.

Notes

• Slow cooking is key for tender lamb.
• Add yoghurt off the heat to prevent splitting.
• Flavours improve if made a day ahead.