Lamb curry

I’m trying to clear out my fridge and freezer before our holiday next week.  I found lamb, potatoes, carrots and celery.

I made carrot, celery and lentil soup (recipe previously posted) for starters.

For the main course, I made lamb curry using a packet of ready made sauce I found in the press.


  • 2 lamb steaks, trimmed and diced
  • 1inch ginger
  • 1 cinnamon stick
  • 5 baby potatoes
  • 1 packet Brahim’s kurma sauce
  • olive oil


  1. Heat up some oil in a heavy based pot
  2. Add ginger and cinnamon stick to the oil, brown for a minute
  3. Brown the lamb with the ginger and cinnamon for 2 minutes
  4. Add the kurma sauce and half a pint of water
  5. Leave to cook for 30 minutes
  6. Serve with piping hot basmati rice, naan bread and aubergine pickle


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