Main Meal Recipes > Dry Lamb Curry

This recipe is part of the February 2010 Recipes Menu

Starter - Minted Courgette and Egg Salad
Main Course - Dry Lamb Curry
Dessert - Chocky Rocky Cake

How to make Dry Lamb Curry:
A really authentic tasting dry curry. The marinade flavours and tenderizes the lamb making this a truly succulent dish. Serve with rice flavoured with turmeric.


Dry Lamb Curry
2lb cubed lamb, all fat and sinew removed
2 onions, peeled and sliced
2 large cloves of garlic, peeled and sliced
1 green chili chopped, seeds removed
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground turmeric
a pinch of salt
1 1/2 inch piece fresh root ginger peeled and sliced
6 tablespoons white wine vinegar
4 tablespoons olive oil
(see measure conversions for more information)


- Put the spices, onion, ginger ,garlic, chili, salt and wine vinegar into a blender and blitz to a paste.
- Put the lamb into a dish and cover with the paste.
- Marinate for about 5 hours.
- Put the oil into a large frying pan.
- Add the oil and heat.
- Add the meat and marinade.
- Bring to the boil.
- Simmer for about 40 minutes or until the lamb is cooked and tender.