The Fakeaway Series: Lamb Curry

It’s Friday and that means it’s time for another Fakeaway. If you are anything like us, you are still likely suffering after England’s almighty win at Wembley on Wednesday night. And what better way to recover than with a spicy curry and a few beers to wash it down with.

Not only is Football coming home this weekend, so is one of the best Lamb Curries you will ever try! Trust us, give this amazing dish a go and you will not be disappointed.

Lamb Curry

Course: DinnerCuisine: IndianDifficulty: Medium
Prep time


Cooking time


Total time






  • Lamb (Lamb shoulder works best, but of course you can adapt this recipe to the cut or another meat of your choice. Chicken thighs also work amazingly!).

  • 2 tablespoons of rapeseed or vegetable oil (do not use olive oil as it can taint the flavour of the meat).

  • For the Spice Blend
  • Cumin

  • Paprika

  • Chilli Flakes

  • Garam Masala

  • Curry Powder (our choice is Hot Madras – but you can substitute this depending on your own taste and love of spice!)

  • For the Sauce
  • Large tin of chopped or blended tomatoes

  • 1 Onion

  • Crushed Garlic

  • One medium piece of Ginger

  • Natural or Greek Yoghurt

  • 1 Lime


  • In a large mixing bowl, combine all the spices to form your spice mix.
  • Wash your lamb with room temperature water and then use 1 tablespoon of your oil to coat the lamb and set aside. Do not put back in the fridge as this will make the meat tougher.
  • Using a heavy pot or dutchy use the remaining tablespoon of oil and heat to a medium heat. cook off your onion, garlic and ginger before adding your spice mix. This will cook off the rawness of the spices and bring out the best flavour. Reduce to a low.
  • In a separate pan or pot over a medium to high heat brown off your lamb and then again set aside.
  • At this point you should then add the lamb to your heavy pot and make sure it is thoroughly covered with all of the spices before adding your large tin of chopped tomatoes.
  • Keep this cooking and loosely covered for at least an hour and a half over a low to medium heat (the longer you cook it over a lower heat the more tender the meat will be!).
  • Near the end of the cooking time add the juice from 1 lime and stir through 1 tablespoon of yoghurt.
  • Serve with plain basmati rice, a naan – or both!

We’d love to see your own Fakeaway attempts in the comments and be sure to come back next week for another fantastic recipe!


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