James Martin Lamb Curry is a warming, hearty dish that brings the bold flavors of an authentic Indian restaurant straight to your kitchen table. It is made with succulent chunks of diced lamb shoulder, a fragrant base of ginger and garlic, and a robust spice blend featuring cumin, coriander, and turmeric simmered in rich tomatoes. The result is a melt-in-the-mouth meat dish with a thick, intensely flavorful sauce that perfectly balances spicy heat with savory depth. It is perfect for a comforting Saturday night fakeaway or a cozy family meal when the weather turns cold.
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Why You Will Love This Lamb Curry Recipe:
- Deep Flavor: Slow cooking allows the spices to permeate the meat thoroughly, creating a richness that quick curries simply cannot match.
- Tender Meat: Using lamb shoulder ensures the meat breaks down beautifully, becoming fork-tender without drying out.
- Versatile Heat: It is easy to adjust the chili content, making it suitable for spice lovers and mild palates alike.
- Freezer Friendly: Like all good curries, it tastes even better the next day and freezes perfectly for future meals.
James Martin Lamb Curry Ingredients
- 1 kg lamb shoulder, diced into 3cm cubes
- 2 tbsp vegetable oil or ghee
- 2 large onions, finely sliced
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp mild chili powder (adjust to taste)
- 400 g canned chopped tomatoes
- 300 ml lamb or vegetable stock
- 1 tbsp garam masala
- 1 small bunch fresh coriander, chopped
How To Make James Martin Lamb Curry
- Sear the meat by heating half the oil in a large, heavy-based casserole dish or pot over medium-high heat. Add the diced lamb in batches, browning it deep golden on all sides to seal in the juices, then remove it with a slotted spoon and set aside.
- Soften the aromatics by adding the remaining oil to the same pot and tossing in the sliced onions. Cook them gently for about 10 minutes, stirring occasionally, until they are soft, translucent, and starting to caramelize at the edges.
- Release the flavors by stirring in the crushed garlic and grated ginger, cooking for another 2 minutes until the raw smell disappears and the mixture becomes fragrant.
- Toast the spices by sprinkling in the cumin, coriander, turmeric, and chili powder. Stir constantly for 1 minute to cook out the spices and release their essential oils, being careful not to burn them.
- Build the sauce by returning the browned lamb (and any resting juices) to the pot. Pour in the chopped tomatoes and the stock, stirring well to scrape up any sticky, flavorful bits from the bottom of the pan.
- Simmer slowly by bringing the liquid to a boil, then reducing the heat to very low. Cover the pot with a lid and let it simmer gently for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
- Reduce and thicken by removing the lid for the final 30 minutes of cooking. This allows the excess liquid to evaporate, thickening the sauce until it clings to the meat.
- Finish the dish by stirring in the garam masala right at the end of cooking—this preserves its complex aroma. Season with salt to taste and scatter with fresh chopped coriander before serving.
Recipe Tips
- Choose the right cut: Lamb shoulder is essential here. Leg of lamb is too lean and can dry out during the long simmer, whereas the fat in the shoulder renders down to keep the meat moist.
- Don’t rush the onions: The base of a good curry lies in the onions. frying them slowly until golden provides a natural sweetness that balances the acidity of the tomatoes and the heat of the spices.
- Bloom the spices: Never add spices to cold liquid. frying them briefly in the oil with the onions (blooming) intensifies their flavor significantly.
- Rest the curry: If you have time, make this dish a day in advance. The flavors of a curry mature and deepen overnight in the fridge.
What To Serve With Lamb Curry?
A rich Lamb Curry like this needs sturdy sides to soak up the sauce and balance the spices. Fluffy Basmati rice is the classic choice, perhaps infused with a cardamom pod or two. Warm,buttery Naan bread or Roti is essential for scooping up the tender meat and gravy. For cooling contrast, servea bowl of cucumber raita (yogurt with cucumber and mint) and a spoonful of sweet mango chutney on the side.
How To Store Leftovers Lamb Curry?
- Cool quickly: Allow the curry to cool to room temperature within two hours of cooking to prevent bacterial growth.
- Refrigerate: Transfer the curry to an airtight container and store it in the fridge. It will keep well for up to 3 days.
- Freeze: This dish freezes exceptionally well. Portion it into freezer-safe bags or containers and freeze for up to 3 months.
- Thaw safely: Defrost the curry overnight in the refrigerator before reheating.
How To Reheat Leftovers Lamb Curry?
Important Rule: Never reheat rice more than once. If you have leftover rice with your curry, it is safer to make a fresh batch, as reheated rice can harbor harmful bacteria if not handled correctly.
- Stovetop: Place the curry in a saucepan over medium-low heat. Add a splash of water or stock to loosen the sauce, as it thickens in the fridge. Stir frequently until piping hot.
- Microwave: Transfer a portion to a microwave-safe bowl. Cover with a lid or splash guard to prevent mess. Heat on high for 2 to 3 minutes, stirring halfway through to ensure even warming.
FAQs
Yes, this recipe adapts perfectly to a slow cooker. Follow the steps to brown the meat and onions and toast the spices in a pan first—this is crucial for flavor. Transfer everything to the slow cooker and cook on Low for 6 to 8 hours until the lamb is tender.
James Martin sometimes adds a splash of double cream or coconut milk for a richer finish. If you prefer a creamy texture, stir in 100ml of cream or coconut milk during the last 5 minutes of cooking. Alternatively, a dollop of plain yogurt works well, but add it off the heat to prevent curdling.
If the sauce is too watery after the cooking time, simply remove the meat with a slotted spoon and boil the sauce vigorously over high heat for 5 to 10 minutes until it reduces. Return the meat to the pot once the desired consistency is reached.
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Lamb Curry Nutrition Facts
- Calories: 520 kcal
- Total Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 450mg
- Total Carbohydrate: 12g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 38g
James Martin Lamb Curry
Course: Main, Lunch, DinnerCuisine: Indian, BritishDifficulty: Easy4
servings20
minutes2
hours520
kcalJames Martin Lamb Curry is a rich, slow-cooked masterpiece. It features tender diced lamb shoulder simmered in aromatic spices and tomatoes. The sauce is thick, warming, and packed with ginger and garlic notes. Serve with rice and naan for the ultimate comfort food meal.
Ingredients
1 kg lamb shoulder, diced into 3cm cubes
2 tbsp vegetable oil or ghee
2 large onions, finely sliced
3 garlic cloves, crushed
1 tbsp fresh ginger, grated
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric powder
1 tsp mild chili powder (adjust to taste)
400 g canned chopped tomatoes
300 ml lamb or vegetable stock
1 tbsp garam masala
1 small bunch fresh coriander, chopped
Directions
- Sear the meat: by heating half the oil in a large, heavy-based casserole dish or pot over medium-high heat. Add the diced lamb in batches, browning it deep golden on all sides to seal in the juices, then remove it with a slotted spoon and set aside.
- Soften the aromatics: by adding the remaining oil to the same pot and tossing in the sliced onions. Cook them gently for about 10 minutes, stirring occasionally, until they are soft, translucent, and starting to caramelize at the edges.
- Release the flavors: by stirring in the crushed garlic and grated ginger, cooking for another 2 minutes until the raw smell disappears and the mixture becomes fragrant.
- Toast the spices: by sprinkling in the cumin, coriander, turmeric, and chili powder. Stir constantly for 1 minute to cook out the spices and release their essential oils, being careful not to burn them.
- Build the sauce: by returning the browned lamb (and any resting juices) to the pot. Pour in the chopped tomatoes and the stock, stirring well to scrape up any sticky, flavorful bits from the bottom of the pan.
- Simmer slowly: by bringing the liquid to a boil, then reducing the heat to very low. Cover the pot with a lid and let it simmer gently for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
- Reduce and thicken: by removing the lid for the final 30 minutes of cooking. This allows the excess liquid to evaporate, thickening the sauce until it clings to the meat.
- Finish the dish: by stirring in the garam masala right at the end of cooking—this preserves its complex aroma. Season with salt to taste and scatter with fresh chopped coriander before serving.
Notes
- Choose the right cut: Lamb shoulder is essential here. Leg of lamb is too lean and can dry out during the long simmer, whereas the fat in the shoulder renders down to keep the meat moist.
Don’t rush the onions: The base of a good curry lies in the onions. frying them slowly until golden provides a natural sweetness that balances the acidity of the tomatoes and the heat of the spices.
Bloom the spices: Never add spices to cold liquid. frying them briefly in the oil with the onions (blooming) intensifies their flavor significantly.
Rest the curry: If you have time, make this dish a day in advance. The flavors of a curry mature and deepen overnight in the fridge.
