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Cook
1h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add 800 g of diced lamb leg or shoulder to a bowl and add 3 tablespoons of natural yoghurt, 2 teaspoons of garam masala, 2 teaspoons of coriander, 2 teaspoons of cumin powder, 1 teaspoon of chilli powder, and 1 teaspoon of salt. Combine well and set aside for anything up to 24 hours in the fridge.
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For
6
M
I
800
g
Lamb leg or shoulder, diced
3
tbsp
Natural yoghurt
2
tsp
Garam masala
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Cook along with all of our recipes
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Per Serving
Calories
800kcal
Sugar
1.5g
Sodium
14mg
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Jonathan Randles
5 days ago
Excellent dish, the longer you cook it the better it gets, works well with a squeeze of lemon over the top when serving
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Ste Wafer
7 days ago
This was so nice and I will definitely be making it again & again
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A
Andrew B
15 days ago
Each step so enjoyable
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L
Lesley P
18 days ago
Absolutely delicious - converted my OH who isn’t a fan of lamb in a curry!!!
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P
Peter B
23 days ago
Made this today , absolutely stunning flavours, going to dry a touch of honey next time though
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Tillyer G
a month ago
Could you use mutton for this ?
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Nisha
23 days ago
yes perfect but cook longer
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J
Jo B
a month ago
I’d like to try this in my slow cooker, would it work? How should I adjust the recipe/ cooking time?
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Nisha
a month ago
best way to cook and same recipe but 5 hours ish
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P
Paul Nicholson
a month ago
This recipe is an absolute banger - the longer you can simmer it the better
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Mark S
a month ago
I cooked this on Saturday night and it was delicious and a really easy cook We all loved, even our 10 year old son. I’ll definitely add this to favourites!
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N
Natalie W
a month ago
Could I substitute the lamb for chicken and do a quicker cook? Thank you.
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Nisha
a month ago
yes perfect
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F
Fiona M
a month ago
How can I use leftover roast lamb for this? Thanks
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Nisha
a month ago
you would just create the sauce first and then simmer the lamb through for a good 3O minutes but to be honest its not the same and will taste a little stale- leftover lamb never curries well for me
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F
Fiona M
a month ago
Thank you, I agree….it was fry up instead🤣
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I
Isobel P
a month ago
Great recipe I made it in the slow cooker was delicious would definitely recommend.
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Philip B
2 months ago
I used lamb chops with this, absolutely delicious
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Nisha
2 months ago
wonderful Philip
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Sue P
2 months ago
Was a little spicy for me. So added some coconut milk at end. This was lovely. My new favourite curry.
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Nisha
2 months ago
great- well flexed
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R
Ryan D
2 months ago
Easy to follow instructions and packed with flavour, even my Indian father in law enjoyed it and he’s hard to please cooking him Indian food being a white British man.
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Nisha
2 months ago
gosh this is accolade indeed well done
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C
Colette K
2 months ago
Prepped and cooked as instructed popped on hob on low heat , I lay down to listen to a podcast woke up 3hrs later to your delicious railway curry! Loved it , and not too ‘lamb-ey’ great balance of flavours with plenty of depth ! Thanks a million!!
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Nisha
2 months ago
now that is the life!
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I
Isobel P
2 months ago
How long would you do this in a slow cooker? X. Thanks for the recipe.
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Nisha
a month ago
4 hours on
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Nisha
2 months ago
i dont use slow cookers but in an oven of 140C it will take 4 hours
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I
Isobel P
2 months ago
Thanks Nisha it’s just about to go in will report back! X
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T
Tim S
2 months ago
I’ve seen this before with coconut milk in. Do you ever add that ?
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Nisha
2 months ago
I dont- It is a very south indian ingredient and so north indian dishes like this I do not use it
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Cook
1h 35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add 800 g of diced lamb leg or shoulder to a bowl and add 3 tablespoons of natural yoghurt, 2 teaspoons of garam masala, 2 teaspoons of coriander, 2 teaspoons of cumin powder, 1 teaspoon of chilli powder, and 1 teaspoon of salt. Combine well and set aside for anything up to 24 hours in the fridge.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
800
g
Lamb leg or shoulder, diced
3
tbsp
Natural yoghurt
2
tsp
Garam masala
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
800kcal
Sugar
1.5g
Sodium
14mg
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Jonathan Randles
5 days ago
Excellent dish, the longer you cook it the better it gets, works well with a squeeze of lemon over the top when serving
Like
Reply
Cancel
Ste Wafer
7 days ago
This was so nice and I will definitely be making it again & again
Like
Reply
Cancel
A
Andrew B
15 days ago
Each step so enjoyable
Like
Reply
Cancel
L
Lesley P
18 days ago
Absolutely delicious - converted my OH who isn’t a fan of lamb in a curry!!!
Like
Reply
Cancel
P
Peter B
23 days ago
Made this today , absolutely stunning flavours, going to dry a touch of honey next time though
Like
Reply
Cancel
Tillyer G
a month ago
Could you use mutton for this ?
Like
Reply
Cancel
Nisha
23 days ago
yes perfect but cook longer
Like
Reply
Cancel
J
Jo B
a month ago
I’d like to try this in my slow cooker, would it work? How should I adjust the recipe/ cooking time?
Like
Reply
Cancel
Nisha
a month ago
best way to cook and same recipe but 5 hours ish
Like
Reply
Cancel
P
Paul Nicholson
a month ago
This recipe is an absolute banger - the longer you can simmer it the better
Like
Reply
Cancel
Mark S
a month ago
I cooked this on Saturday night and it was delicious and a really easy cook We all loved, even our 10 year old son. I’ll definitely add this to favourites!
Like
Reply
Cancel
N
Natalie W
a month ago
Could I substitute the lamb for chicken and do a quicker cook? Thank you.
Like
Reply
Cancel
Nisha
a month ago
yes perfect
Like
Reply
Cancel
F
Fiona M
a month ago
How can I use leftover roast lamb for this? Thanks
Like
Reply
Cancel
Nisha
a month ago
you would just create the sauce first and then simmer the lamb through for a good 3O minutes but to be honest its not the same and will taste a little stale- leftover lamb never curries well for me
Like
Reply
Cancel
F
Fiona M
a month ago
Thank you, I agree….it was fry up instead🤣
Like
Reply
Cancel
I
Isobel P
a month ago
Great recipe I made it in the slow cooker was delicious would definitely recommend.
Like
Reply
Cancel
Philip B
2 months ago
I used lamb chops with this, absolutely delicious
Like
Reply
Cancel
Nisha
2 months ago
wonderful Philip
Like
Reply
Cancel
Sue P
2 months ago
Was a little spicy for me. So added some coconut milk at end. This was lovely. My new favourite curry.
Like
Reply
Cancel
Nisha
2 months ago
great- well flexed
Like
Reply
Cancel
R
Ryan D
2 months ago
Easy to follow instructions and packed with flavour, even my Indian father in law enjoyed it and he’s hard to please cooking him Indian food being a white British man.
Like
Reply
Cancel
Nisha
2 months ago
gosh this is accolade indeed well done
Like
Reply
Cancel
C
Colette K
2 months ago
Prepped and cooked as instructed popped on hob on low heat , I lay down to listen to a podcast woke up 3hrs later to your delicious railway curry! Loved it , and not too ‘lamb-ey’ great balance of flavours with plenty of depth ! Thanks a million!!
Like
Reply
Cancel
Nisha
2 months ago
now that is the life!
Like
Reply
Cancel
I
Isobel P
2 months ago
How long would you do this in a slow cooker? X. Thanks for the recipe.
Like
Reply
Cancel
Nisha
a month ago
4 hours on
Like
Reply
Cancel
Nisha
2 months ago
i dont use slow cookers but in an oven of 140C it will take 4 hours
Like
Reply
Cancel
I
Isobel P
2 months ago
Thanks Nisha it’s just about to go in will report back! X
Like
Reply
Cancel
T
Tim S
2 months ago
I’ve seen this before with coconut milk in. Do you ever add that ?
Like
Reply
Cancel
Nisha
2 months ago
I dont- It is a very south indian ingredient and so north indian dishes like this I do not use it
Like
Reply
Cancel
