Golden Lamb Curry

This scrumptious curried lamb dish is prepared with everyday ingredients – most you probably have to hand right now – yet you'll be surprised by its authentic flavour. We've used the leanest cut of lamb.


    * 1kg boneless lamb
    * 1-2 tablespoons oil
    * 2 large onions, peeled and finely chopped
    * 2-3 tablespoons Korma curry paste
    * 1 tablespoon grated or minced garlic
    * 1 tablespoon grated or minced ginger
    * 1 teaspoon ground cardamom or 3 cardamom pods, crushed
    * 1 teaspoon salt
    * 425g can peeled tomatoes in juice
    * 100g glace papaya, finely sliced (or use sultanas)
    * 1 ½ cups peeled, diced pumpkin
    * 1 ½ cups beef stock or water
    * ½ cup plain, unsweetened yoghurt
    * 1-2 tablespoons fresh chopped coriander


1. Cut the meat into 2cm cubes and season well with salt and pepper. Heat the oil in large frying pan and brown the meat on all sides. Set aside. Add the onion and cook over a moderate heat until soft and lightly browned.

2. Add the curry paste, garlic, ginger, cardamom and salt and cook for 1-2 minutes until fragrant.

3. Add the tomatoes and juice, papaya, pumpkin and stock or water.

4. Cover and simmer on low heat for 1 hour, stirring often until tender. (Alternatively, cook in a casserole in a 160°C oven for 1-1 ¼ hours). Stir in the yoghurt just before serving. Do not boil.

5. Top with fresh coriander before serving with white rice.



This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.



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  • lette says
    This sounds divine and because it has yoghurt not cream is healthy too
  • samala says
    What a great recipe! It sounds so delicious. The great thing about currys, stews or soups is that you can cook a big pot full and fill ice-cream containers with it to put in the freezer for when you just cant face cooking. All you do is defrost it in the morning or put it in the pot as is.
    And everyone will think you have been slaveing away in the kitchen all day too!
  • Fozzie says
    This makes my mouth water. Hopefully would be nice and spicy hot too as i love a great hot curry
  • Goody says
    Try with some coconut cream, perhaps not as healthy as yoghurt but better than standard cream. Coconut cream is sensational in curry.
  • Peter T says
    Yummy. I just love eating curry!!! So long as its not too hot!!!
  • collin says
    Yum this is heavenly!!!!!!

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