Lamb curry (home mag march 2026)

Slow-cooked lamb shank curry with onions, whole spices, tomatoes and warming masalas, finished with cream and coriander. Serve with warmed rotis, jasmine rice and raita.

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Step 1

Heat the olive oil and butter in an ovenproof pot and fry the onions and whole spices until the onions are translucent.

Step 2

Add the garlic and ginger and stir-fry until the onions are golden-brown.

Step 3

Stir in the tomatoes, biryani masala, chilli powder and turmeric.

Step 4

Preheat the oven to 160°C.

Step 5

Add the meat and bay leaves to the sauce. Making sure the lamb is covered with the liquid Add a splash of water if necessary; season with salt and freshly ground black pepper. Put the lid on and roast in the oven for 3 hours till meat is tender. *Tip* it's ideal to cook the curry to this point the day before the meal, let it cool and then reheat the next day to develop the flavors.

Step 6

Remove the curry from the oven. Skim off tablespoons of fat from the surface and place into a small frying pan. Toast the mustard seeds and and green chillies until the seeds start to pop. Remove from heat. Stir in the garam masala then add to the curry along with the cream.

Step 7

Season to taste with salt and heat through. Serve with a sprinkle of coriander

Step 8

Serve with warmed rotis, jasmine rice and raita.