Lamb Curry

This lamb curry recipe comes from the Rye episode of Fabulous Baker Brothers: Bite of Britain.

This lamb curry recipe is lovingly known as Stir it up Curry and is perfect served with our Chapati recipe.

A quick curry to throw together and then cooked for an hour to make the lamb melt in the mouth.

This mango salsa is the perfect zingy accompaniment.

If you like making curries try our Quick Fish Curry recipe. Our Gunpowder Lamb recipe is a good less spicy alternative meal also served with our Chapati recipe.

If you like making bread, why not come on one of our bread making course at our Cookery School in Chipping Sodbury.

Serves 4


  • For the lamb

  • 4 tbsp rapeseed oil

  • 2 large onions finely sliced

  • 5 garlic cloves peeled and grated

  • 8 cm ginger peeled and grated

  • 1 scotch bonnet chilli kept whole

  • 2 tsp caribbean curry powder

  • 1tsp ground turmeric

  • Pinch of salt

  • 800g lamb shoulder

  • 250ml water

  • 1 x 400g tin black eyed beans, drained

  • For the salsa

  • 1 red onion finely sliced

  • Juice of 2 limes

  • Pinch of salt

  • 1 mango peeled and sliced

  • Handful coriander


  1. Heat the oil in the pan, add the onions and fry for 10-15 minutes until soft and golden

  2. Add the garlic and ginger, fry for 30 seconds

  3. Add the scotch bonnet, curry powder, turmeric and salt, fry for 2-3 minutes

  4. Add the lamb, cook for another 1 minute before adding the water

  5. Simmer for about an hour or until the meat is tender

  6. Remove the scotch bonnet when you feel the curry is hot enough

  7. Add the black eyed beans and heat through

  8. For the salsa

  9. Macerate the onion in the lime juice and salt

  10. Top with the mango slices and torn coriander