Name: Trinidadian Lamb Curry
Cook time: 135 min
Total time: 135 min
Yield: 6
Cuisine: indian
Ingredients: 1/4 cup vegetable oil; 1 kg diced lamb; 2 garlic clove crushed; 2 brown onion diced; 1 tbs curry powder; 2 tsp ground cumin; 800 g canned chopped tomato; 1L beef stock (liquid); 2 tbs coriander minced; 3 cup basmati rice *to serve

by thetimtams Last updated on 04/14/2025

Easy to make curry with lots of flavour that tastes even better the next day!

- thetimtams

Ingredients

1/4 cup vegetable oil
1 kg diced lamb
2 garlic clove crushed
2 brown onion diced
1 tbs curry powder
2 tsp ground cumin
800 g canned chopped tomato
1L beef stock (liquid)
2 tbs coriander minced
3 cup basmati rice *to serve

Method

Step 1

Heat oil in a large saucepan and brown meat in batches. Set aside.
Step 2

Add garlic and onion to saucepan and cook until soft.
Step 3

Return meat to saucepan and stir in spices, tomatoes, stock and coriander.
Step 4

Bring to the boil, then reduce heat and allow to simmer, uncovered, for 1½-2 hours, stirring occasionally.
Step 5

Serve with basmati rice.

Recipe Notes

from Australia’s Best Recipes team

Beef may aso be used for this dish. I use Keen's curry powder as it is not too hot. Make sure to check the liquid stock ingredients if making lactose or gluten-free.