Lamb Curry from Saffron Tree

lamb curry

lamb cooked in a richly spiced sauce


500g lamb leg (diced)
2 medium sized onions finely chopped
1tbsp. ginger-garlic paste (could do 1/2 tsp ginger paste + 1/2 tsp garlic paste)
1tsp. ground cumin
1tbsp. ground coriander
1 tsp. chili powder (could also do 2tsp. and go hotter!)
1/4 tsp. ground turmeric
1/2 tsp. ground garam masala (shop bought will do ... but keep a look out for my own blend!)
50g tomato purée
2 tbsp. unroasted cashew nuts (soak in warm water for about 15 mins)
2 green finger chillies
50g fresh coriander
50g fresh mint leaves
2 tbsp. natural yogurt
Juice of 1/2 lime
3 tbsp. oil


  • 1. Blend to a paste: Cashew nuts, finger chillies, coriander and mint
  • 2. Cover and set aside for later
  • 3. Heat oil in a non-stick pan
  • 4. Add chopped onions
  • 5. Fry on medium heat until translucent
  • 6. Add ginger-garlic paste
  • 7. Sauté well to cook (2-3 mins)
  • 8. Add the diced lamb
  • 9. Fry on medium-high heat until the lamb is slightly caramelised (about 10 mins)
  • 10. Lower the heat completely and add the tomato purée and powdered spices (cumin, coriander, chili and turmeric)
  • 11. Mix well for 2-3 mins until the meat is well coated
  • 12. Add the ground cashew, chili and herb paste, mix well
  • 13. Add 500ml water and bring to a boil
  • 14. Cover and cook for 45 mins on low heat stirring every 15 mins
  • 15. Uncover and stir in the yogurt, add the ground garam masala and simmer for 5 mins


2B Follifoot Ridge Business Park, Pannal Road, Harrogate HG3 1DP
01423 871767
 ©2021 Saffron Tree®

Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019