Authentic lamb & vegetable home-style curry


  • Takes 60 minutes
  • Serves 3-4
  • Takes 2 minutes
  • Purition 


  • Knob of butter or coconut oil
  • 4 cardamon pods
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 cloves
  • 4 black peppercorns
  • 2 (red) onions, sliced or coarsely grated
  • 3 cloves garlic, crushed or finely grated
  • 1-2 inch piece of ginger, grated
  • ½ teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 tin tomatoes/ fresh equivalent + 1 tablespoon tomato puree
  • 500g lamb neck fillet or diced shoulder
  • 1 butternut squash, diced
  • ½ cauliflower, florets
  • 1 small bag spinach, washed


  • Heat the butter/ coconut oil in a frying pan over a medium heat and add the whole spices. Sizzle for 30 seconds.
  • Add the onions and cook until browned (add some water if they start to stick).
  • Add ginger and garlic and cook for 3-5 minutes.
  • Add ground spices and cook for 3-5 minutes.
  • Add the tomatoes and cook for 3-5 minutes.
  • In a separate pan, brown the lamb. Once browned, add the lamb and vegetables (bar the spinach) to the spices and tomatoes and add water to almost cover everything.
  • Cook for 30-50 minutes, until lamb and vegetables are tender.
  • Stir through the spinach before serving.


  • Mango Chutney
  • Lemon wedges
  • Fresh coriander
  • Flaked toasted almonds
  • Fresh tenderstem or broccoli


  • The flavours improve in time, so if you can, slow cook this in the oven or save some for leftovers for lunch/ dinner to enjoy over the next day or so.
  • Can be made with chicken pieces on the bone (cook for 60 minutes), if you’d prefer.
  • Always brown the meat first in the pan and set aside to add to the onion and spice mix later to increase flavour.
  • Simply leave out the meat for a vegetarian/vegan option and add more of your favourite veggies.
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