Curried Lamb with Green Peas

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This is a substantial curry, needing little more than some naan bread. You can ask your butcher to chop up the lamb for you.


  • 2 lb 4 oz/1 kg lamb shank, cut into steaks across the bone
  • vegetable oil


Heat some vegetable oil in a large skillet and brown the lamb steaks.

Add the onions and cook until they are softened, then add the curry paste, star anise, chiles, garlic, and thyme.

Pour in the stock, then cover and cook for 20 minutes.

Add the potatoes and cook for another 20 minutes, or until the potatoes are cooked.

Add the peas, then bring back to a simmer