Welsh Lamb Curry

  • 4-6 people
  • Easy

Make this easy and traditional lamb curry bursting with flavour.

Welsh lamb curry

Use up store-cupboard spices and seasonal lamb to create this tasty tikka masala recipe.



For the sauce

  • Onions 2, roughly chopped
  • Garlic 2 cloves, crushed
  • Root ginger 2cms, grated
  • Garam masala 2 tablespoons
  • Chilli powder 1 tablespoon, mild
  • Tinned tomatoes 300g
  • Creamed coconut 75g block
  • Vegetable stock 150ml
  • Sugar 1/2 teaspoon
  • Tomato puree 3 tablespoons
  • Trimmed diced Welsh lamb use suitable cuts - shoulder, neck, leg or chump
  • Oil for frying


For the curry sauce

  • Step 1

    Pour the oil into a saucepan and over a medium heat fry the onions, garlic and ginger until lightly browned.

  • Step 2

    Add the spices, seasoning, and fry for a few minutes.

  • Step 3

    Add the rest of the ingredients and cook for 5 minutes until the mixture starts to boil.

  • Step 4

    If you want a smooth tikka masala sauce, carefully pour the sauce into a blender and blitz for a few minutes. Return it to the pan.

To cook the lamb

  • Step 1

    In a separate frying pan, fry the diced lamb for a few minutes until browned and then add to the sauce.

  • Step 2

    Cover and cook until the meat is tender. Time will depend on which cut you’ve used – allow 45mins- 1 hour if you’ve used leg, chump, or neck and approximately 1 ½  hours if you’ve used shoulder.

    Lamb curry
    Swap out mild chilli powder for hotter spices to taste

Sprinkled with chopped coriander to taste and serve with basmati rice and naan bread.

Recipe designed by PGI Welsh Lamb.