Recipes & Tips

Grass-fed Lamb Curry Recipe

  • Servings: 6-8
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

This flavorful Grass-fed Lamb Curry recipe from Bunny Eats Design is easy to make – it calls for just six ingredients, including tender New Zealand grass-fed lamb rump.

Tip: Rogan Josh is an aromatic curry sauce typically made with paprika, cumin, cardamom, cinnamon, pepper, coriander and more, and pairs wonderfully with lamb.


For the Curry:

  • 2 1/2 lb. New Zealand grass-fed lamb rump, cut into bite-sized pieces (Tip: look for the Taste Pure Nature logo)
  • 2 onions, diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 16 oz jar Rogan Josh sauce
  • 2 cups zucchini, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon oil

To Serve:

  • Fresh cilantro
  • 1 red onion, sliced
  • Cooked Basmati rice
  • Naan


For the Curry:

  • 1. Heat a Dutch oven over medium-high heat and add oil once hot.
  • 2. Add onions and sauté, stirring occasionally for 5 minutes, or until fragrant. Remove the onions and set aside.
  • 3. Add the lamb rump to the Dutch oven, seasoning well with salt and pepper. Brown the lamb for 5 minutes, turning occasionally until well seared.
  • 4. Add the sautéed onions and Rogan Josh sauce to the Dutch oven. Bring the mixture to a simmer, then cover with a lid and simmer for another 45 minutes, or until lamb is tender.
  • 5. Add the zucchini and simmer uncovered for 15 minutes until tender.
  • 6. Remove the Dutch oven from heat.

To Serve:

  • 7. Stir in yogurt or drop a spoonful on top of each serving. Garnish with fresh cilantro and red onion.
  • 8. Serve with cooked basmati rice and naan.
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