Name: Nigella Lawson Lamb Curry
Prep time: 27 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 shoulder of lamb, in 1.5-inch chunks; 1 large onion, chopped; 5 cloves garlic, chopped; 4 green chillies, chopped; 5 tomatoes, quartered; 1 bunch fresh coriander, chopped; ½ bunch fresh mint, chopped; Homemade spice mix (fennel, cumin, coriander, etc.); 2 tbsp vegetable oil & 1 tbsp butter; Stock to cover; 1 tub natural yogurt; 1 lemon, juiced; Salt to taste

This hearty Nigella Lawson Lamb Curry is made with tender chunks of lamb shoulder, a rich tomato and onion base, fresh herbs, and a fragrant homemade spice mix. This recipe creates a deeply savory and aromatic main course with incredibly tender meat. Perfect for a cozy weekend dinner, this comforting curry serves four people and fills the kitchen with wonderful aromas.

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Nigella Lawson Lamb Curry Ingredients

For the Spice Mix:

1 pinch of fennel seeds
1 pinch of cumin seeds
1 pinch of coriander seeds
1 pinch of green cardamom
1 pinch of clove
1 pinch of chilli flakes
1 pinch of fenugreek leaves
1 pinch of turmeric
1 pinch of ground cumin

For the Curry:

1 shoulder of lamb, cut into large chunks
1 large onion, chopped
5 cloves garlic, finely chopped
1 bunch fresh coriander, chopped
½ bunch fresh mint, chopped
4 green chillies, deseeded and finely chopped
2 tablespoons vegetable oil
1 tablespoon butter
2½ cm piece of fresh ginger, finely chopped
5 tomatoes, quartered
Stock (enough to cover)
1 tub natural yogurt
1 lemon, juiced
1 pinch of Maldon salt

How To Make Nigella Lawson Lamb Curry

Toast and grind the spices. In a dry frying pan over medium heat, toast the whole spices (fennel, cumin, coriander, cardamom, clove) for a minute or two until you can smell their aroma. Be careful not to burn them. Transfer the toasted spices to a pestle and mortar (a small, heavy bowl used for grinding) and grind them into a powder. Add the remaining ground spices and combine.
Sauté the aromatics. Heat the oil and butter in a large cast iron casserole dish over medium-low heat. Add the onions and cook gently for 10-15 minutes until softened and translucent. Add the garlic, ginger, and fresh chilli and cook for another minute until fragrant.
Bloom the spices and brown the lamb. Add your homemade spice mix to the pot and stir for 30 seconds. This step, called blooming, helps release the full flavor of the spices. Add the chunks of lamb and toss to coat them in the onion and spice mixture.
Simmer the curry. Add the quartered tomatoes, lemon juice, mint, and about three-quarters of the chopped coriander to the pot. Pour in enough stock to just cover the mixture. Bring to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for about two hours, stirring occasionally, until the lamb is very tender.
Finish and serve. Once the lamb is tender, stir in the natural yogurt and the remaining fresh coriander. Taste the curry and adjust the seasoning with salt if needed. Serve hot, garnished with a few extra coriander leaves.

Recipe Tips

Toast Your Spices: Don’t skip the step of toasting the whole spices. This simple action awakens the essential oils within the spices, making your curry significantly more fragrant and flavorful.
Use Large Lamb Chunks: Ensure your lamb pieces are at least 1.5 inches. Smaller pieces can dry out or fall apart during the long, slow cooking process. Larger chunks will become perfectly tender while holding their shape.
Low and Slow is Key: The magic of this curry is in the long, gentle simmer. This slow cooking method breaks down the connective tissues in the lamb shoulder, resulting in incredibly tender, melt-in-your-mouth meat.
Taste as You Go: A great curry is all about balanced flavor. Taste the sauce periodically during the last half hour of cooking and adjust if needed. You might want to add more salt, another squeeze of lemon juice, or a bit more chilli for heat.

What To Serve Lamb Curry

This rich and flavorful lamb curry is best served with fluffy basmati rice to soak up all the delicious sauce. Warm naan bread or roti is also a must-have for scooping. To complement the curry, offer a side of cool and refreshing raita (a yogurt and cucumber dip) or a sweet and tangy mango chutney. A simple salad of sliced onions and tomatoes can also provide a fresh contrast.

How To Store Lamb Curry Leftovers

Refrigerate: Allow the curry to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. The flavors often deepen and improve overnight.
Freeze: This curry freezes exceptionally well. Once cool, place it in a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop.

Nigella Lawson Lamb Curry Nutrition Facts

Calories: 580 kcal
Total Fat: 42g
Saturated Fat: 18g
Cholesterol: 145mg
Sodium: 480mg
Total Carbohydrate: 15g
Dietary Fiber: 4g
Sugars: 8g
Protein: 35g

Frequently Asked Questions

Can I use a different cut of lamb? Yes, while lamb shoulder is ideal for slow cooking, you could also use lamb leg, diced into large chunks. You may need to slightly reduce the cooking time, so check for tenderness after about 90 minutes.
How can I make this curry milder? To reduce the heat, you can use fewer green chillies or make sure they are thoroughly de-seeded. You can also omit the chilli flakes from the spice mix. The natural yogurt added at the end also helps to cool and mellow the spice.
Can I make this in a slow cooker? Absolutely. Follow steps 1-3 on the stovetop to build the initial flavors. Then, transfer everything to your slow cooker, add the stock and herbs, and cook on low for 6-8 hours or on high for 4 hours. Stir in the yogurt and fresh coriander just before serving.
What if I don’t have a pestle and mortar? No problem. If you don’t have a pestle and mortar, you can use a dedicated coffee or spice grinder to powder your toasted spices. As the original recipe notes, a food processor can also work in a pinch.

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