James Martin Lamb Curry​​

This rich, slow-cooked lamb curry is the kind of dinner that makes the whole kitchen smell irresistible. The sauce turns thick and glossy, the lamb becomes spoon-tender, and the spices taste warm and rounded rather than harsh. It’s a confident, weekend-style cook, but the steps are straightforward and very doable for beginners who take their time. Total time is about 1 hour 55 minutes, with most of it hands-off in the oven.

Ingredients

For the lamb and base

• 2 tbsp vegetable oil
• 1.2kg lamb shoulder, cut into 4cm chunks
• 2 large onions, finely sliced
• 5 garlic cloves, finely grated or crushed
• 2 tbsp fresh ginger, finely grated
• 1½ tsp fine sea salt, plus more to taste
• ½ tsp black pepper

For the spice mix and sauce

• 2 tsp cumin seeds
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 to 1½ tsp mild chilli powder (start with 1 tsp)
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 500ml lamb stock (or chicken stock)
• 1 tsp light brown sugar

To finish and serve

• 200ml coconut milk (or 150ml double cream for a richer finish)
• 2 tsp garam masala
• 1 tbsp lemon juice
• A small bunch fresh coriander, chopped
• Basmati rice and naan, to serve

How to Make James Martin Lamb Curry​​

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Set a shelf in the middle so the casserole cooks steadily and the sauce reduces gently without catching.
• Prep and mix: Slice the onions, grate the garlic and ginger, and measure the spices into a small bowl. It sounds fussy, but having everything ready makes the cooking calm and keeps the spices from burning.
• Brown the lamb: Heat the oil in a large ovenproof casserole over medium-high heat. Season the lamb lightly, then brown it in batches for 6 to 8 minutes per batch until deep golden. Lift onto a plate and keep any tasty bits in the pan.
• Cook the onions: Lower the heat to medium. Add the onions with a pinch of salt and cook for 10 to 12 minutes, stirring often, until soft and golden. This step builds sweetness and balances the spices.
• Add garlic and ginger: Stir in the garlic and ginger and cook for 1 minute, just until fragrant.
• Toast the spices: Add cumin seeds, ground coriander, turmeric and chilli powder. Stir for 30 seconds so the spices bloom, then mix in the tomato purée and cook for another 30 seconds.
• Build the sauce: Pour in the chopped tomatoes and stock. Stir in the sugar, salt and pepper, scraping up any browned bits from the base of the pan.
• Bake (oven-braise): Return the lamb and any resting juices to the pot. Bring to a gentle simmer, cover with a lid, then transfer to the oven for 1 hour 15 minutes. Stir once halfway through if you can, and add a splash of water if it looks like it’s reducing too quickly.
• Finish the curry: Put the casserole back on the hob over medium heat. Stir in the coconut milk and garam masala, then simmer uncovered for 10 to 15 minutes until the sauce is thick, glossy, and clings to the lamb.
• Cool and rest: Turn off the heat and let the curry stand for 10 minutes. This short rest softens any sharp spice edges and gives you a better sauce texture.
• Assemble and serve: Stir through the lemon juice, taste for salt, then serve with basmati rice and naan. Finish with chopped coriander over the top.

Tips

Why is my lamb still tough?

Lamb shoulder needs time. If it isn’t tender after the oven time, cover it again and cook for another 15 to 25 minutes, checking every so often. It will get there, and the extra time also improves the sauce.

How do I stop the spices from burning?

Keep the heat at medium when adding the ground spices, and have the tomato purée ready. Once the spices hit the pan, you only need about 30 seconds before adding something wet (tomatoes/stock) to protect them.

How can I thicken the sauce without ruining the flavour?

The simplest way is to simmer uncovered at the end. If you are short on time, mash a few pieces of lamb against the side of the pot to release collagen, or stir in 1 to 2 tbsp of ground almonds for a gentle, nutty thickness.

How do I make it milder for family dinners?

Use 1 tsp mild chilli powder, skip any fresh chillies, and finish with coconut milk rather than cream. A little extra lemon at the end lifts flavour without adding heat.

Serving Suggestions

• Steamed basmati rice or pilau rice
• Warm naan or chapatis, brushed with a little butter
• Cucumber raita or plain yogurt on the side
• Mango chutney and a handful of crisp poppadoms
• A simple salad of sliced onion, cucumber and lemon

Storage

Room temperature

Cool the curry quickly, then don’t leave it out for more than 2 hours (or 1 hour in a warm kitchen). Once it has stopped steaming, get it into the fridge.

Refrigerator

Store in an airtight container for up to 3 days. Curries often taste better on day two. Reheat gently on the hob with a splash of water or stock until piping hot throughout.

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat on the hob. If the sauce splits slightly after freezing, a gentle simmer and a good stir will bring it back together.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 14 g
• Protein: 38 g
• Fat: 34 g
• Saturated Fat: 15 g
• Sodium: 780 mg

Nutrition values are estimates and will vary depending on the exact ingredients and portions used.

FAQs

James Martin-Inspired Lamb Curry

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: Indian, BritishDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

25

minutes

Total time

115

minutes

Calories

520

kcal

1

hour 

45

minutes

A rich, oven-finished lamb curry with tender shoulder, a deeply spiced tomato sauce, and a creamy finish. Comforting, reliable, and perfect with fluffy basmati rice or warm naan.

Ingredients

• 2 tbsp vegetable oil

• 1.2kg lamb shoulder, cut into 4cm chunks

• 2 large onions, finely sliced

• 5 garlic cloves, finely grated or crushed

• 2 tbsp fresh ginger, finely grated

• 2 tsp cumin seeds

• 2 tsp ground coriander

• 1 tsp ground turmeric

• 1–1½ tsp mild chilli powder (to taste)

• 2 tbsp tomato purée

• 400g tin chopped tomatoes

• 500ml lamb stock (or chicken stock)

• 1 tsp light brown sugar

• 1½ tsp fine sea salt, plus more to taste

• ½ tsp black pepper

• 200ml coconut milk (or 150ml double cream for a richer finish)

• 2 tsp garam masala

• 1 tbsp lemon juice

• A small bunch fresh coriander, chopped (to serve)

• Basmati rice and naan, to serve

Directions

• Preheat the oven to 160°C (140°C fan). Heat oil in a large ovenproof casserole on the hob.
• Season lamb lightly, then brown in batches until well coloured. Remove to a plate.
• Add onions with a pinch of salt and cook 10–12 minutes until soft and golden. Stir in garlic and ginger for 1 minute.
• Stir in cumin seeds, coriander, turmeric and chilli powder. Cook 30 seconds, then mix in tomato purée.
• Add chopped tomatoes, stock, sugar, salt and pepper. Return lamb and bring to a gentle simmer.
• Cover and cook in the oven for 75 minutes, stirring once halfway, until lamb is tender.
• Stir in coconut milk and garam masala. Simmer uncovered on the hob 10–15 minutes to thicken.
• Stir in lemon juice, rest 10 minutes, then serve with rice, naan and coriander.

Notes

• For best flavour, brown the lamb properly in batches so it sears rather than steams.
• If your sauce looks thin, simmer uncovered for 10–15 minutes at the end.
• This curry tastes even better the next day once the spices have mellowed.