Sweet Spiced Lamb Recipe


Sweet Spiced Lamb

Prep Time ~ 30 mins Cooking Time ~1 hrs 45 min
Approx Cost ~ £ Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ To freeze ahead: once the lamb is out of the oven, put into a freezerproof container and freeze for up to 3 months. To use, thaw overnight, return to the casserole, bring slowly to the boil, simmer gently for 10 - 15 minutes until piping hot.


1 ½ tablespoons olive oil

700g / 1 ½ lb lamb neck fillet, cut into large chunks

1 large onion, roughly chopped

1 large sweet potato, cut into large chunks

5cm / 2in piece fresh root ginger, finely grated

2 tablespoons mild curry paste

1 tablespoon ground paprika

150ml / ¼ pint white wine

400g can chopped tomatoes

3 tablespoons mango chutney

100g / 3 ½ oz baby spinach leaves


  • Preheat the oven to 170C, Gas mark 3.
  • Heat the oil in an ovenproof casserole over a medium heat and fry the lamb for 6 - 8 minutes until browned on all sides. Remove from the casserole and set aside.
  • Add the onion, sweet potato and ginger and fry in the lamb juices for 4 - 5 minutes until the onion is golden - add a little water if it starts to stick.
  • Stir in the curry paste and paprika and fry for 1 minute, then return the lamb to the casserole.
  • Add the wine, tomatoes, chutney and 150ml / ¼ pint water.
  • Bring to the boil, then season and cover with a tight fitting lid. Cook in the oven for 1 ½ hours or until the lamb is tender.
  • Stir in the baby spinach leaves just before serving.