Curries Indian Lamb Main course

Lamb mince curry


  • 250g lamb mince
  • Groundnut oil for frying
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp fresh ginger, grated
  • 3 cardamom pods, bashed until slightly opened
  • 3 cloves
  • 3-5cm piece of cinnamon stick
  • Half tsp cumin seeds
  • 1 tsp coriander seeds
  • Half tsp fenugreek seeds
  • 2 dried red chillies, deseeded
  • 1 tsp salt
  • 2 tomatoes, chopped
  • 1 tbsp tomato puree
  • Handful of frozen peas
  • 2 tbsp natural yogurt
  • Couple of lemon wedges
  • a few leaves of fresh mint, chopped


Heat a large frying pan and add a slash of oil. Brown the lamb mince over a high heat until it has a good colour. Add the onion, garlic, ginger, cardamoms and cloves. Reduce the heat then fry for 5 minutes, stirring occasionally.

Meanwhile, roast the cumin, coriander and fenugreek seeds in a dry pan for a couple of minutes until they start to release their aroma. Transfer to a pestle and mortar and grind to a fine powder. Add this to the lamb mince along with the salt and chillies and mix well through.

Finally, add the tomatoes, puree, peas and natural yogurt (add a little water if the mixture looks too dry). Mix well, cover and simmer for about 20 minutes. Taste to check the seasoning and squeeze in the juice from the lemon to taste (the lemon really lifts the flavour of the spices and cuts through the richness of the lamb). Serve garnished with the mint. All it needs is some plain basmati rice and a naan or pitta bread.

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