“Aromatic Lamb Curry”

My family and friends love this curry and particularly one friend who just adores this curry. Even though it takes a fair amount of time to cook, it is a simple dish to prepare. You can leave it on low heat and keep an eye on it from time to time while you continue with other things.

Prep time:  20 minutes
Cook time: 1-1.5 hours
Serves: 6-8


  • 1 kg boned leg of lamb, cut in small pieces
  • 1 and 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon Vegeta (vegetable stock powder)
  • 3 tablespoon vegetable oil
  • 1 large onion or 2 cups thinly sliced onion
  • 2 tablespoon crushed garlic
  • 1 tablespoon grated ginger
  • 1 sprig curry leaves thinly sliced
  • 1x10cm piece pandan leaf
  • 2 tablespoon tomato paste
  • 3 tablespoon curry powder
  • 2 tablespoon plain Greek yogurt
  • 1x400g tin peeled tomatoes
  • 1/2 habanero chilli (optional)
  • 1/2 cup water


  • Place the diced lamb in a bowl, add 1/2 teaspoon salt and 1/2 teaspoon Vegeta (vegetable stock powder)
  • Mix well and keep aside.
  • Heat the oil in a heavy based pan.
  • Add the onion, garlic, ginger, curry leaves and pandan leaf.
  • Fry them until lightly golden brown.
  • Stir the tomato paste in, followed by the curry powder, yogurt and peeled tomatoes, the remaining 1 teaspoon salt, chilli if using and fry for few minutes.
  • Add the lamb, and cook stirring for 5 minutes.
  • Pour in the water and stir well.
  • Cover and cook over a moderately low heat, stirring from time to time.
  • Cook the lamb for a good one to one and half hours or until the lamb is cooked and tender. By this time the gravy will be thick and rich.
  • Serve with rice, rotis or bread.

Words & Photos by Aishath Nashida (Nattu)