Lamb Curry

by Kyla Van Heerden

Elroy Van Heerden Mays

Essential Flavours - Lamb Curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 1 x Kg of Lamb pieces
  • 1 x Large onion
  • 3 x large potatoes
  • 1 x ripe tomato
  • Fresh Coriander
  • 2 x teaspoons leaf masala
  • 1 x teaspoon garam masala
  • 1 x teaspoon turmeric
  • 1 x teaspoon garlic powder
  • 1 x teaspoon cumin seeds
  • Salt and black pepper to taste


  1. In a pot, add a few drops of olive oil 
  2. Add one large chopped onion to the pot – sauté onions until golden brown
  3. Add one chopped tomato
  4. Add all the spices – fry for two minutes until spices are cooked
  5. Ad half a cup of water and cook for a further 5 minutes
  6. Add the lamb pieces and cover pot
  7. Regularly stir the pot and add water as it requires
  8. Cook the meat for 1  hour 
  9. Add chopped potatoes and cook until soft
  10. Make sure that you don’t over cook this meal because you don’t want your potatoes to be mushy
  11. Lower your heat and add freshly chopped coriander
  12. Turn the heat off and let it rest for at least 30 minutes before serving


Serve with basmati rice or butter roti’s

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