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Lamb curry recipes to add to your winter cooking repertoire

Your comfort bowl of curry is on its way.
Overhead shot of a last cast-iron pot of lamb and chickpea curry, studded with cinnamon quills and garnished with coriander. A bowl of yoghurt, and sliced lime cheeks, sit to the side.

Three-hour lamb and chickpea curry

Chris Chen and Ben Dearnley

These lamb curries pull no punches. Simmered slowly in a heady mix of spices, the results are result rich, thick and comforting bowls of curry, with a side of rice or bread the ideal medium to carry the winter flavours. There’s a lamb shoulder and chickpea curry fragrant with garam masala, cloves and cardamom plus buttermilk for extra oomph; while the lamb-neck korma comes thickened with ground almonds and grated coconut. For a lighter curry, give the dry lamb and eggplant a spin – there’s gentle astringency from tomatoes and tamarind to balance out the warmth of the spices.

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