High-protein curry recipes | Good Food

Homestyle Lamb Curry

Serves 5

 

 

Introducing our very first Lincoln Place Recipe of the Month for 2025!

Pantry spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that’s rich in iron and two of your 5-a-day.

Been cooking up a storm lately? We’re always on the lookout for standout recipes from our residents! Submit your favourite dish to info@lincolnplace.com.au for a chance to be our featured recipe of the month.

 

 

 

 

Ingredients

 

2 tbsp oil

1 kg lamb, cut into chunks

2 large onions, chopped

4 garlic cloves, crushed

1 thumb-sized piece of ginger, grated

2 tomatoes, chopped

2 tbsp curry powder

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

200ml water

Fresh coriander, to serve (optional)

1 Cup of Rice or Naan Bread (1 piece per person)

Method

 

Step 1: Brown the lamb.

Heat 1 tbsp oil in a large pot. Brown the lamb in batches. Remove and set aside.

Step 2: Cook onions and spices.

Add another 1 tbsp oil and sauté onions until golden. Stir in garlic and ginger. Add curry powder, turmeric, cumin, and coriander. Cook for 2 minutes.

Step 3: Add tomatoes and lamb.

Stir in the tomatoes and cook until soft. Return the lamb to the pot.

Step 4: Simmer.

Add 200ml water and bring to a boil. Lower heat, cover, and simmer for 1.5 hours or until the lamb is tender.

Step 5: Finish.

Stir in garam masala and cook for 5 more minutes. Sprinkle with fresh coriander if desired.

Serve with rice or naan bread.

 

Try our recipe of the month yourself and let us know how it turns out! Send in your results to info@lincolnplace.com.au or tag us on Facebook—we’d love to see your creations!