Lamb Curry Recipe: Lisa Faulkner’s Freezer-Friendly Family Favourite | Lorraine

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and adds creaminess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic the flavor profile.

Heat olive oil in a pan over medium to low heat.

Add chopped onion and let it soften, adding a little water to help cook them quickly by steaming.

Add garlic and ginger paste to the softened onions and stir.

Season with a pinch of salt.

Add chili powder, turmeric, ground coriander, and cumin seeds to the pan.

Pour in water to the spices to help cook them out and enhance the flavors.

Add lamb mints to the pan and break them down with a spatula.

Add a tin of tomatoes and lamb stock to the mixture.

Let the curry simmer on low for about 30 to 40 minutes.

Add peas to the curry and some coriander before finishing.

Plate the curry with rice and a good bit of writer on top, garnished with extra coriander.

Serve with crispy parathas, cooking them from frozen without oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens