ALL GOLD-Style Lamb Curry

ALL GOLD-Style Lamb Curry

When it’s cold, you’re hungry, and you don’t feel like spending hours in the kitchen, here’s a great curry recipe … easy enough for mid-week with the family, delicious enough to dish up to friends on the weekend.

Serves: 6


100 g butter

3 onions, chopped

5 cloves garlic, crushed

1 knob ginger, finely chopped

2 cans (410g) ALL GOLD Chopped Tomatoes

15 ml (3 tsps) salt

15 ml (3 tsps) turmeric

5 ml (1 tsp) chilli powder

15 ml (3 tsp) ground cumin

15 ml (3 tsp) ground coriander

45 ml (3 tbsp) curry paste

65 ml (¼ cup) ALL GOLD Peach Jam

1 kg stewing lamb

500 ml (2 cups) water

2 green chillies, seeded and chopped

6 curry leaves

45ml (3 tablespoons) chopped fresh coriander

10ml (2 teaspoons) garam masala

Roti or rice to serve


  1.            Preheat oven to 180°C.
  2.            Melt butter in a heavy base frying pan and sauté onions until lightly browned and caramelised. (Don’t rush this step, it’s important.)  Remove caramelised onions and set aside.
  3.            Combine garlic, ginger, tomatoes, salt and all the spices in a food processor, blend together to form a coarse paste.
  4.            Brown the lamb in the same saucepan in which the onions were cooked, add a bit of oil if necessary. Remove and place in a casserole dish.
  5.            Add the spicy tomato paste, caramelised onions, water, chillies and curry leaves. Cover and bake for 2 hours.
  6.            Remove from the oven.  Check seasoning, stir in fresh coriander and garam masala.
  7.            Serve over rice or with roti, with sambals, sliced banana and coconut.

Recipe courtesy of

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