One Pot Easter Lamb Curry

Curried One-Pot Lamb Shoulder – A Budget-Friendly Easter Feast

Slow-cooked, melt-in-your-mouth lamb infused with rich, aromatic spices. An easy, one-pot wonder perfect for a special meal.

Serves 4 (or 6 with sides)

Ingredients

For the Lamb & Sauce:

• 1 lamb shoulder (bone out, approx. 1kg)
• 1 tbsp oil
• 1 large onion, finely sliced
• 4 garlic cloves, pureed
• 1 tbsp tomato puree
• 1 tin (400g) chopped tomatoes
• 150-200ml coconut cream (depending on how creamy you want it)
• 500ml water
• Salt and pepper to season

Whole Spices:

• 1 star anise
• 1 black cardamom (or 2 green cardamoms)
• 2 dried chilies (or fresh, chopped and added with onions)
• ½ tsp fennel seeds
• 1 tsp cumin seeds
• ¼ tsp mustard seeds (black or yellow)
• ½ tsp coriander seeds

Ground Spices:

• 1 tsp turmeric
• 1 tsp Kashmiri chili powder (or regular chili powder)
• 1 tsp garam masala
• 1 tsp meat masala (optional – substitute with curry powder or extra garam masala)
• 1 tsp cumin

To Serve:

• Fresh coriander, chopped
• Spiced turmeric and cinnamon rice (recipe below)
• Tamarind and curry leaf green beans (recipe below)

Method

1. Prepare the Spice Blend – In one bowl, mix the whole spices. In another, mix the ground spices. Set aside.

2. Sear the Lamb – Season the lamb generously with salt and pepper on both side then sear on the fat side first. To do this heat a little vegetable oil in a cast iron or oven-proof pan over low-medium heat. Turn and brown on all sides. Remove from the pan.

3. Cook the Aromatics – In the same pan, add sliced onions. If they start to catch, add a splash of water to deglaze. Sprinkle with salt to help soften them faster. Once golden and soft, add the whole spices and cook for 1 minute until fragrant.

4. Build the Sauce – Stir in the garlic and ground spices, followed by the tomato puree. Cook for 1-2 minutes, then add the chopped tomatoes and water. Bring to a simmer.

5. Slow Cook the Lamb – Return the lamb to the pan, ensuring it’s submerged in the sauce. Bring back to a boil, then cover with a lid and transfer to a preheated oven at 170°C (340°F) for 2.5 to 3 hours, or until tender.

6. Finish the Sauce – Remove the lamb and stir in the coconut cream, add 100ml to start and then taste to see if you want to add more or not. Taste and adjust seasoning if needed.

7. Serve – Place the lamb on a serving dish and spoon over the rich, spiced sauce. Garnish with fresh coriander and serve with rice and green beans.

Sides to Complete the Feast

Spiced Turmeric & Cinnamon Rice

Ingredients:

• 1 cup rice
• 2 green cardamom pods
• ¼ cinnamon stick
• ½ tsp turmeric
• ½ tsp curry powder
• Water (to first knuckle above rice)

Method:

1. Rinse the rice until the water runs clear.
2. Add to a pot with all the spices and enough water to cover by your first knuckle.
3. Bring to a boil, then reduce to medium heat and let the water absorb.
4. Once the water is gone, cover with a lid and let steam for 15 minutes.
5. Fluff with a fork before serving.

Need a visual guide? Check out my YouTube video on how to cook rice!

Tamarind & Curry Leaf Green Beans

Ingredients:

• 300g runner beans, thinly sliced on an angle
• 10 small dried curry leaves
• 1 tsp onion seeds
• ½ tsp whole cumin seeds
• 1 tsp curry powder
• 2 tsp tamarind paste
• 200ml water (plus extra if needed)
• 50g butter
• Salt & pepper, to taste

Method:

1. Heat butter in a large pan with a fitted lid over medium heat.
2. Add whole spices and cook for 1 minute until fragrant.
3. Stir in curry powder and cook for another minute.
4. Toss in the beans and coat in the spiced butter. Season with ½ tsp salt.
5. Add 200ml water, cover, and cook on low for 5-8 minutes.
6. If water evaporates too quickly, add another 100ml.
7. Stir in tamarind paste, adjust seasoning, and serve hot for a tangy, vibrant side.

With these sides, this meal will easily serve 6 people—a bold, aromatic, and utterly delicious Easter feast.

Enjoy

Del x