Quoorma Lamb Curry

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is a mild, aromatic curry, scented with the perfume of ginger, coriander and cardamom. What hotness it has comes from crushed black peppercorns, not the fiercer chilli peppers or powder.


  • 450 g/1 lb trimmed, boned shoulder of lamb
  • ½ tablespoon grated


Cut the lamb into 4 cm/ inch cubes. Mix well with the ginger and a little salt. Melt the butter in a pan and sweat the onions and garlic for 5 minutes. Slit the cardamom pods and extract the black seeds.