Lamb curry with Dr Kitchiner’s curry powder


  • 2 tablespoons cooking oil
  • 1 onion, peeled and chopped
  • 1 heaped tablespoon fresh ginger, finely chopped, optional
  • 600g lamb shoulder meat, cut into 2 cm cubes (or preferred choice of meat)
  • 2 tablespoons Dr Kitchiner's curry powder
  • 1 tin diced tomatoes, chopped finely, and juice
  • 1/2 teaspoon salt, or to taste
  • fresh mint or coriander leaves (to serve)
  • plain steamed rice (to serve)
  • fruit chutney, optional (to serve)


This curry recipe asks for lamb shoulder, which is an ideal cut of meat for a slow cooked curry. You can substitute using 'gravy beef' or chuck steak; chicken thighs can also be used, on or off the bone, but reduce cooking time to a maximum of an hour and a half.


Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion and cook gently until it is a light golden colour. Add the ginger and stir through for a minute or so.

Add the lamb and cook, stirring, for a few minutes, until the meat starts to colour. Add 2 tablespoons of the curry powder, stirring to distribute it evenly through the meat. Be careful not to let the ingredients burn; reduce the heat if the curry starts to catch on the bottom of the pan, and add half a cup of water if it seems very dry. Cook gently for another 10 minutes, stirring to prevent the lamb and onions from sticking to the bottom of the pan. The curry should be fragrant and the meat starting to stew.

Stir through the tomatoes and their juice, the salt and an additional 400 ml water. Cover the pan with a well-fitting lid and cook gently until the curry starts to bubble. Reduce the heat and simmer for 2–3 hours, adding more water if the liquid reduces below the level of the solids.
To serve
Transfer the curry to a serving dish and sprinkle with the chopped mint or coriander leaves. Serve with plain boiled or steamed long-grain rice and fruit chutney or pickle on the side, if desired.

This recipe appeared in the post Eating empire: shipping news 1825 on September 12, 2013.

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