Simple Lamb Curry

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Ideally the spices for a curry, a simple braised dish, will be at their most aromatic when bought whole and freshly ground but when you are in a hurry a good curry, like this one, can be made by using a bottled curry paste. Fresh ginger and garlic, however, cannot be replaced, and fresh coriander makes all the difference. This quantity serves 4–5 people.