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Prep Time 15 minutes - Total Time 1 hour - Serves 4

Not all curries have to blow your face off spicy, although I love a spicy curry. This curry is mild, fragrant and will fill your kitchen with a beautiful aroma but if you do want that kick add some chilli powder to taste. This recipe can also be vegetarian if you remove the lamb and you would not miss it one bit at all.

I also recon this curry would make a brilliant alternative to shepherd's pie if you stick some mash on top and bake.

(You will also find this recipe on page 96 of my book Richard’s Family Favourites click here)


  • 500 g minced lamb.

  • 1 medium onion.

  • 1 medium carrot.

  • 1 tbsp of minced ginger garlic paste.

  • 1 tbsp of tomato puree.

  • 500 g tinned new potatoes, cut in half.

  • 400 g tinned lentils, drained.

  • 400 g tinned chopped tomatoes.

  • 1 tikka masala paste pot.

  • 1 tbsp of garam masala.

  • 1 tsp of cumin powder.

  • 1 tsp of ground coriander.

  • 1 handful of fresh coriander, roughly chopped keeping the stems and leaves separate.

  • 600 ml of chicken or lamb stock.

  • 2 tbsps of natural yoghurt.


  1. Put the onion and carrot into a food blender and whizz, this will save you chopping time. Then in a large pot, fry the onions, carrots and coriander stems with a pinch of salt and a good splash of oil. Cook over a low heat for 10 minutes giving it a stir ever so often.

  2. Add the ginger-garlic paste and fry for a couple of minutes, then followed by the minced lamb. Turn the heat to high and cook for 15 minutes. As the lamb cooks it will release water so just keep cooking till that’s all gone.

  3. Add the spices and continue to fry for a couple of minutes, the kitchen will smell amazing. Next into the pot is the tomato purée and the tikka masala paste and cookout for a minute before pouring in the lamb stock and tin tomatoes. Bring up to a boil then reduce to a low light and simmer for 20 minutes.

  4. Add the lentils, potatoes and simmer for another 10 minutes. To finish the curry, stir through the yoghurt and remaining coriander leaves, check for seasoning and serve immediately with some rice and flatbreads.

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