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Golden Lamb Curry

  • 20 minutes
  • 1 hour
  • 6
Golden Lamb Curry

In the markets of India, the onions being sold are more often red and small to medium sizes, use smaller red onions here to create the same flavours.


  • 750 kilogram boneless lean lamb
  • 2 onions, peeled and finely chopped
  • 2-3 tablespoons Korma curry paste
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 teaspoon ground cardamom or 3 cardamom pods, crushed (optional)
  • 400 gram can chopped tomatoes
  • 100 grams plump dried apricots, sliced
  • 1½ cups beef stock or water
  • ½ cup Greek-style plain yoghurt


  1. Trim any excess fat from the lamb and cut into 2cm cubes; cover and set aside.
  2. Heat a good dash of oil in a large heavy frying pan and cook the onion over a moderate heat for 10 minutes until the onion is well softened. Add the curry paste, garlic, ginger, cardamom and a good pinch of salt and cook for 1 minute until very fragrant.
  3. Add the tomatoes and juice, stock or water and apriocts.
  4. Cover and simmer on low heat for 45 minutes, stirring often until tender. (Alternatively cook in a casserole in a 160 °C oven for 1 hour). Stir in the yoghurt and coriander before serving.

Cooks Tips

- Add extra liquid towards the end of cooking if you would like a thinner sauce. - Most spice brands have a korma curry paste. - Do not boil the curry once the yoghurt has been added or it will curdle. - In place of papaya, try sliced dried mango, juicy sultanas or raisins.

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