• Filled with spices and rich tomato flavours; fresh curry leaves make this dish even tastier

    Madras-style lamb curry

    Serves: 4
    Cooking Time: 1 hour 30 mins


    • 10ml (2 tsp) vegetable oil
    • 500g stewing lamb or lamb neck
    • 1 onion, finely chopped
    • 45ml (3 tbsp) ready-made
    • rogan josh spice paste
    • 1 garlic clove, minced
    • 5cm fresh ginger, grated
    • 10ml (2 tsp) ground cumin
    • 1 cinnamon stick
    • 5ml (1 tsp) chilli powder
    • 2 x 410g tins chopped tomatoes
    • 6 fresh curry leaves
    • 500ml (2 cups) water
    • sea salt and freshly ground black pepper, to taste
    • TO SERVE
    • brown basmati rice
    • poppadoms
    • red onion, sliced
    • fresh coriander



    Heat 5ml (1 tsp) oil in a large pot. Brown the meat in batches, remove and set aside.


    Add remaining oil to the same pot, followed by the onion, rogan josh paste, garlic, ginger, cumin, cinnamon stick and chilli powder. Fry for 2 minutes and return the meat to the pot. Coat the meat in the spices. Add tomatoes, curry leaves and water, and season well.


    Bring to a boil, then reduce to a simmer and cook until the gravy is thick and the meat tender, 1 hour – 1 hour and 15 minutes.


    Serve with brown basmati rice, poppadoms, red onion and fresh coriander.


    A dollop of thick plain yoghurt is delicious for a bit of creaminess.

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    ALSO SEE: Farida’s chicken curry

    Farida’s chicken curry