Curries Global Lamb Main course

Syrian lamb curry


500g lamb shoulder, cubed

Spice paste:

1 tsp red chilli powder

2 tsp ground coriander

half tsp turmeric

half tsp cumin seeds

half tsp black peppercorns

2 star anise

2.5cm cassia bark or cinnamon stick

2 cloves

2 green cardamom pods

50ml white vinegar

1 medium onion, sliced

2 garlic cloves, sliced

1 tbsp ginger, grated

10 curry leaves

50g fresh coconut, thinly sliced

1 tsp salt


Make the spice paste by putting all the ingredients in a small food processor and whizz to a fine paste.

Put the lamb into a heavy-based pan with the spice paste, onion, garlic, ginger, curry leaves, coconut, salt and enough water to just cover. bring to the boil then cover and simmer gently for 1 and a half hours or until the lamb is tender.

This should be a fairly dry curry so if the sauce is too runny, cook for a while with the lid off.

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