Recipes & Tips

Curried Lamb Stew Recipe

  • Servings: 8
  • Prep Time: 20 Minutes
  • Cook Time: 3 Hours

Lamb is an essential part of Indian cuisine. Here we take grass-fed lamb (pro tip: New Zealand lamb is considered some of the best in the world), and braise it with warm spices, tomatoes and coconut milk. The result is a comforting and richly spiced stew, perfect over steamed rice.


  • 3 lbs Taste Pure Nature certified grass-fed lamb shoulder or boneless leg of lamb, cut into 1 ½ inch cubes
  • Kosher Salt
  • 2 teaspoons garam masala
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • 2 teaspoons turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • ¼ teaspoon cayenne or chili pepper flakes
  • 2 pods star anise
  • 1 cinnamon stick, broken in half
  • 2 pods green cardamom, crushed
  • 1 (14 oz) can full fat coconut milk, stirred
  • 2 cups good quality chicken stock
  • 1 (14 oz) can whole tomatoes
  • 1 head cauliflower, cut into florets
  • 1.5 lbs Yukon gold potatoes, chopped into 1 inch cubes
  • Steamed Rice
  • Chopped Cilantro or Parsley


  • 1. Place lamb chunks in a large bowl and season generously with kosher salt and garam masala and using either your hands or a flexible rubber spatula, mix to evenly coat the lamb.
  • 2. Heat a 6-quart Dutch oven over medium high heat and add 1 tablespoon of vegetable oil. Working in batches, add enough lamb chunks to create a single layer and sear until brown on all sides then place in a clean bowl. Repeat until you have browned all the lamb chunks, adding more oil and adjusting the heat as necessary to keep the bottom from scorching.
  • 3. Add 1 tablespoon vegetable oil and the chopped onions. Sauté for 5 minutes or until softened. Add the grated ginger and garlic, as well as the turmeric, coriander, cumin, paprika, cayenne or red chili flakes, star anise, cardamom and cinnamon stick. Cook for 1 minute or until very fragrant.
  • 4. Add coconut milk and chicken stock to the pot and stir to loosen any brown bits. Then take each of the canned tomatoes and squeeze to break them up them somewhat and add to the pot. Give everything a good stir and season with a little kosher salt.
  • 5. Add in the browned lamb and bring to simmer. Cover and place into a 300℉ oven for 1.5 to 2 hours or until the lamb is almost tender.
  • 6. Remove from the oven and add in the potatoes and cauliflower and stir to combine. Return to the oven for another hour or until the lamb and potatoes are fork tender. Serve with steamed rice and chopped cilantro or parsley.
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