Lamb Curry Recipe


All in One Oven Lamb Curry

Prep Time ~15 mins Cooking Time ~40 mins
Approx Cost ~£ Difficulty ~ Easy
Freeze ~Yes Serves ~ 6

Tip ~


550g / 1 ¼ lb lamb neck fillets, well trimmed and cut into bite sized pieces

4 tsp medium curry powder

2 tbsp olive oil

1 large onion, thinly sliced

500ml / 16floz hot vegetable stock

400g / 14oz can chopped tomatoes

2 cinnamon sticks

4 garlic cloves, crushed

4 dried curry leaves or 2 bay leaves

300g / 11oz orzo or risoni pasta

1 small butternut squash, peeled, and cut into cubes (about 350g / 12oz)

200g / 7oz green peas

Salt and pepper

Greek yogurt to serve

Warm naan bread to serve


  • Preheat the oven to 180C, Gas 4. Heat a large frying pan. Toss the lamb in the curry powder. Add half the oil to the frying pan and fry the lamb in batches for 5 minutes until lightly golden. Set aside.
  • Add the remaining oil to the pan with the onion, then cook for 5 minutes until softened and just beginning to colour. Transfer to a 2.75 litre / 5 pint ovenproof dish with the lamb and any juices.
  • Stir in the stock, tomatoes, cinnamon, garlic, curry or bay leaves and season to taste. Cover tightly with foil and bake for 20 minutes.
  • Remove the foil and stir in the pasta and butternut squash. Bake for a further 10 minutes until the liquid has been absorbed and the squash is tender.
  • Stir the curry well and season to taste. Serve with a dollop of Greek yogurt and naan bread.