Lamb Curry

There's probably a fancy name for this, but it's Lamb Curry whichever way you slice it ... simple Lamb Curry.

I'm going to use a lamb leg, butterflied, which means it's taken off the bone and opened out. Leg is a good, fatty cut and loves slow-cooking.

Pressed for time as I was, I simply immersed the leg in water and pushed it into the oven set to 150C for three hours while I got about my day.

That's the meat cooked - the curry itself comes together quickly when you're ready to eat.

The curry ...

Begin by shredding an onion and get it softening in some butter or ghee. This process takes about half an hour and should be done on a low, slow heat ... not to be rushed.

As they begin to soften and change colour, sprinkle over the spices: ground coriander, ground cumin and turmeric. How much? Enough! I go with maybe a tablespoon of each over a large onion. I'm guessing, because I just sprinkle it over.

Once the onions are softened and caramelised, transfer them to a receptacle for blending (or into the blender if you have one) along with some cloves of garlic, some ginger and a few chillies. How many? Enough! Maybe 4-6 cloves of garlic for a 2 pound piece of meat, a thumb of ginger and as many chillies as you like heat.

Blend together to a paste.

Retrieve the lamb leg from the oven and chop it up roughly.

In a heavy saute pan, begin browning the meat in some more ghee or a little coconut oil.

Pour over the paste and stir in, frying it off lightly.

Pour over water, chuck in a couple of bay leaves, some sea salt (preferably Indian black salt) and some white pepper.

Let it simmer and reduce ...

Once reduction is well on its way, pour in some chopped tomatoes. Not too much - just enough for bulk, a little sweetness to offset the bitterness of the turmeric and a little colour. Half a carton is quite sufficient.

Ready to eat?

Serve over cauliflower rice, white rice (if you're Paleo+) or alongside some mashed sweet potatoes. I went for white rice boiled in bouillon, then fried off with mushrooms as a pilau.

Oh, did I mention the health benefits of turmeric? You can google that one for yourself ...


  1. Wow. I am sooo gonna make this. I could eat that photograph of it cooking :).Just bought some lamb from asian halal meat shop this week and now i know what to do with it.

  2. Paul, you just don't get near the recognition you should for your cooking skills! Anyone that can pull off this dish when they are "pressed for time" is Iron Chef material.

    1. Haha! Thanks, love. When it comes to being pressed for time, I like to just "put something in the oven" and then flash it all together later. Curry is in my blood. Bradford (what I call my home town) is something like a third Pakistani ethnic now - we have a sterling proliferation of curry house, not to mention the knock-on effect into general life. Bradford is the curry capital of Britain. The process is simple.

      But yeah, I get what you're saying ... I just sidled downstairs in the morning, had things to do, chucked a lamb leg in the oven, got about my day and made something awesome and tasty when I wanted to eat :)

      I hoped this simple method would inspire folks to just "chuck some meat in the oven and then curry it up later" ... if a peasant Shepherd nestled into the Hindukush can do this oven an open fire, I'm sure we can do a pretty good approximation in our kitchens.

  3. Made this today and it was delish with some homemade yam/rice flour chapatis. I used lamb leg pieces on the bone and simmered them wrapped in foil and an airtight bag for three hours then followed the rest of the instructions. The lamb is beautiful and tender and absorbs the flavour much better than the way I have always made curry (Masala-style: lots of stirring). another great goto recipe from your site. Keep up the excellent work.

    1. Superb! Glad it worked out well for you.

  4. I used to thunk turmeric was just a flavourless colouring until I read about it on some paleo website (probably MDA) - truly amazing stuff.

    I made up a fish curry using my new west african red palm oil (very strong flavour) and turmeric +cumin - turned out great. But don't spill it on anything - the colour is impossible to get out!

    I must try your method of cook and forget first, and then curry later - will do that in my very mid-eastern looking tajine!

    1. Tagine would be perfect! I always do lamb shanks in mine - they stand up, held by the shape and the meat can just take a long soak in the sauce.