Mutton curry

Slow-cooked and tender lamb curry. Serve with rice and/or a naan bread.

Preparation: 2 hrs

Cooking:  3 hrs

Serves: 4 

Difficulty: easy 


  • 600g of mutton, cut into 5cm cubes
  • 4 tbsp hot curry paste
  • 1 tsp maple syrup
  • 100g red split lentils
  • 2 tbsp sunflower oil
  • 2 large onions, sliced
  • 3 garlic cloves, finely chopped
  • 2 tsp fresh ginger, finely grated
  • 2 cinnamon sticks
  • 6 cardamom pods
  • 10 black peppercorns
  • 2 bay leaves
  • 400g tin chopped tomatoes
  • 400ml lamb stock
  • 4 medium-sized potatoes, cut into chunks
  • 2 fresh chillies (choose to suit your level of heat)
  • 250g fresh leaf spinach


  1. Mix the cubed mutton with the curry paste and marinate for about 2 hours. Mix in the maple syrup.
  2. Bring roughly 500ml water to the boil, add the red split lentils and simmer for about 10–15 minutes. Drain and rinse, and set aside.
  3. Heat the sunflower oil in saucepan or flameproof casserole dish and fry the sliced onions and chopped garlic for about 5–6 minutes.
  4. Now add the ginger and the mutton, and cook on a high flame for another 5–6 minutes. Stir continuously.
  5. Add the cinnamon sticks, cardamom pods, peppercorns, bay leaves, tomatoes and lamb stock and bring to the boil.
  6. Reduce heat and add the potato chunks, lentils, fresh chillies and leaf spinach. Cover and simmer on a low heat for about 2–2½ hours or until the meat is very tender. Stir occasionally and add some more water if required.

Serve with rice or naan bread.


Fancy a Thai curry instead? Take a look out our Green Lamb Curry recipe.