Lamb in Spiced Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Marinated lamb is served in a creamy, aromatic sauce. Try it with Saffron Rice with Cumin.


  • 1 lb 2 oz/500 g lamb, cut into bite-size pieces
  • 1


Purée together the ginger and garlic and use half of it to spread on the lamb, then let stand for 1 hour for the flavors to infuse.

Heat some vegetable oil in a pan and cook the mace, green and black cardamom pods, cloves, and bay leaves until they crackle, then add the onions and stir-fry until they are golden brown.

Add the rest of the garlic and ginger paste and all the other