Lamb and vegetable curry

We’re slowing getting our appetite back after a spell of tummy bug last week. For Sunday lunch today, I made lamb and vegetable curry served with cous cous and naan bread.

The curry was made using a packet sauce, but I used a lot of fresh ingredients to balance it out.


  • 300g diced lamb
  • 2 potatoes, diced
  • 1 carrot, diced
  • 1 courgette, diced
  • 2 shallots, chopped
  • 1 inch ginger, grated
  • 2 cloves of garlic, chopped
  • 1 cinnamon stick
  • a handful of coriander
  • vegetable oil
  • salt and pepper to taste
  • a packet of Brahim’s meat curry sauce


  1. Heat some oil in a pan and saute the shallots, ginger, cinnamon stick and garlic with a pinch of salt
  2. Add in the diced lamb and brown the meat, ensuring that it is coated with the shallots/ginger/garlic mix
  3. Add in the curry sauce, and give the lamb a good mix
  4. Next, add the coriander, potatoes, carrots and courgette and stir well
  5. Pour about 150ml of water into the pot and mix well
  6. Leave the curry to cook for 30 minutes under slow heat until all the meat and vegetables are cooked
  7. Serve with cous cous and naan bread

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