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    Lamb & tomato curry

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    Lamb & tomato curry

    • Preparation time: 20 minutes + marinating
    • Cooking time: 1 hour 45 minutes
    • Total time: 2 hours 5 minutes + marinating

    Serves: 6


    1 red chilli, finely chopped
    50g fresh root ginger, grated
    1½ tbsp Cooks’ Ingredients Curry Powder
    ½ tsp ground allspice
    4 x 330g packs essential Waitrose British Lamb Diced Shoulder
    3 tbsp vegetable oil
    2 onions, chopped
    3 cloves garlic, crushed
    1 tbsp plain flour
    500ml lamb stock
    2 tbsp sun-dried tomato paste
    600g Charlotte potatoes, cut into large chunks
    450g pack Waitrose Classic Vine Tomatoes, skinned and cut into wedges


    1. Preheat the oven to 180°C, gas mark 4. Combine the chilli, ginger, curry powder and allspice in a large bowl. Add the lamb and turn in the spices until coated. Cover and leave to marinate in the fridge for about 1 hour.

    2. Heat 2 tablespoons of the oil in a large flameproof casserole and fry the lamb in batches until lightly browned. Lift out onto a plate and add the remaining oil and the onions. Fry gently for 5 minutes. Add the garlic and fry for a further 1 minute. Stir in the flour and return the meat to the casserole. Pour in the stock and heat, stirring until barely simmering.

    3. Cover with a lid and bake in the oven for 1 hour.

    4. Add the tomato paste, potatoes and tomatoes to the casserole, and return to the oven for a further 30 minutes or until the potatoes and meat are very tender. Season if necessary and serve. 

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