Lamb Curry Recipe

17 June 2022

A delicious lamb curry made with our Get Spice blends - ideal for winter.

LAMB CURRY

Recipe by: Get Spice

Serves: 4 – 6

Difficulty: Easy

Preparation Time: 30 minutes

Cooking Time: 2 ½ hours

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Recipe Notes:

Stewing Meat: I buy my stewing meat at my local butcher instead of the small pre-packed stewing meat at the supermarkets and usually get more meat on the bones.

After the initial cooking period of 1 ½ hours, I will remove and discard the bones, dicing the meat up in big chunks if needed.

Curry Spices: Get Spice blends

The Curry Spice is a medium heat blend and can be replaced with the mild Cape Malay Spice. 

Potjiekos Spice is added to the flour to brown the meat to add a touch of herbs and more flavor.

Garam Masala is added near the end of the dish to add flavor.

Saucepan: I use a cast iron saucepan with lid that can be used on the stovetop and oven. If you do not have one, use frying pan and then transfer to oven proof dish.

INGREDIENTS:

• 1 kg of stewing lamb [with bones]
• 30 ml flour
• 1 teaspoon Get Spice Potjiekos Spice
• 3 teaspoons olive oil
• 2 teaspoons crushed garlic
• 2 teaspoons crushed ginger
• 2 medium sized brown onions
• 1 x 70 g tomato paste can
• 3 bay leaves
• 5 curry leaves
• 2 fresh chillies [finely diced]
• 4 - 5 teaspoons Get Spice Curry Spice 
• 1 teaspoon sugar
• 3 cups water
• 1 tablespoon vinegar or lemon
• 5 – 6 carrots, diced 
• Salt and Black Pepper to taste
• 400-gram potatoes, diced
• 1 cup frozen peas
• 1 teaspoon Garam Masala

FOR SERVING:

• Rice
• Chutney
• Sliced Banana
• Tomato and Onion Salsa
• Fresh Cilantro [coriander] for garnish

COOKING INSTRUCTIONS: 

• Mix the flour and Potjiekos spice together and coat the stewing lamb pieces.
• Heat the olive oil in a saucepan and brown the lamb pieces a few at a time.
• Set the browned lamb pieces aside.
• Fry the onions until soft.
• Add the garlic and ginger and fry for another minute until soft.
• Add the tomato paste and fry for a minute to blend well with the onion mixture.
• Add the bay leaves, curry leaves, chillies and curry spice blend, sugar, water, vinegar or lemon and diced carrots.
• Add the browned lamb pieces and mix well.
• Cook in a covered dish [or cover with tin foil] in oven at 160 degrees for 1 ½ hour.
• Add the potatoes, return to oven and cook for another 45 minutes.
• Add the frozen peas and Garam Masala. Taste and season with salt and black pepper to taste. If needed, add another teaspoon of curry spice. 
• Simmer for another 10 minutes.
• Serve with cooked rice, chutneys, sambals and fresh coriander.