Curried Lamb with Cilantro

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This dish is quite dry when cooked, but it is full of flavor. Served in pitta bread with yogurt, it makes a great snack meal.


  • 750 g/1 lb 10 oz ground lamb
  • vegetable oil, for frying


Heat a little vegetable oil in a pan and cook the onions until they are golden.

Add the garlic, ginger, and chiles and cook for a couple of minutes, then add the lamb and cook for about 5 minutes.

Add the cloves, cardamom pods, turmeric, coriander, cumin, and half the garam masala powders and cook, stirring, for another few minutes. Add the tomatoes and cinnamon stick and season