Who does not love a good tasty lamb curry. It's one of my favs. It took alot of trial and error for me to eventually get this one right.

Before we get to the recipe, when you are making a curry, any curry, be patient! It takes some time to get it just right, and you'll learn your own style along the way. Or you might just get it right on the first attempt! Take it in your stride.

So let's get started



1kg shoulder meat cut, washed and drained

5 tbs sunflower or olive oil

1 medium sized onion, sliced

2 medium sized tomatoes, chopped

2 cloves

2 bay leaves

1 star aniseed

2 cinnamon sticks

1-2 elachie pods (optional)

1/4 tsp jeera seeds

1/4 tsp soomph seeds

1/4 tsp shah jeera seeds

½ tsp jeera powder

½ tsp dhania powder

½ tsp turmeric powder

½ tsp soomph powder

½ tsp garum masala

3tbs curry powder or chilli powder

1tsp ginger, crushed

4 cloves garlic, crushed

2tsp course salt

2 potatoes, cut in quarters (you can substitute this with sweet potatoe, butternut or even gemsquash)



1. Heat oil in a pot, add onions, cloves, bay leaves, star aniseed, cinnamon sticks, elachie, and the seeds(jeera, soomph, and shah jeera) Let it saute till onions are slightly brown.

2. Next add the powder spices(jeera, dhania, turmeric & soomph) allow to cook for 30 seconds, then add the tomatoes(do not mix) followed by the ginger, garlic, garum masala, and curry powder. Add a ¼ cup water, mix and cover pot. It should be on medium heat. Allow to cook for 2mins.

3. The tomatoes should be a bit softer by now. Use the back of your spoon and smash them into the curry paste. Add the washed meat and mix well. Add water until the meat is half covered, this is so the meat can cook through well. Don't add too much water.  Add salt.

4. Allow to cook for 30-40 mins before adding your potatoes. If you like your meat to be more tender, allow to cook for a further 15mins. Add water until potatoes are 3/4 way covered. Check on the water level every 10-15mins.

5. Cook for a further 20mins or until potatoes have softened and the gravy has thickened.

6. Garnish with fresh dhania leaves and take off stove. Leave to stand for 5-10mins before serving.

7. Serve with your rice of choice, bread, or roti.(Roti recipe will be uploaded soon)


Happy cooking! Give us some feedback as to how this recipe went. Post some pics on our Facebook page or Twitter – The TOP Team

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