When the weather cools down, it’s time to bring those curry recipes back into rotation, like this fragrant lamb curry from Julie Goodwin.
This hearty lamb and rice dish is made with garam masala, turmeric and curry leaves for a bold, complex flavour that will delight your tastebuds. With a tomato and beef stock sauce for a base, this lamb curry recipe is a real crowd-pleaser. You can mince lamb leg steak for this recipe, or buy already minced meat.
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Ingredients
Method
In a food processor, process the lamb to a coarse mince.
Heat a large non-stick fry pan (with lid) over medium-high heat and add the almonds. Toast until light golden brown and remove from pan.
Add 1 tablespoon of oil to the same pan. Add the lamb; cook, stirring until browned. Remove from the pan.
Reduce the heat to medium and add the remaining oil to the pan. Cook the onions and garlic for 1-2 minutes or until soft and fragrant. Add the garam masala, turmeric and uncooked rice, and stir for a further minute.
Add the curry leaves, tomatoes and beef stock. Increase the heat to high and bring to the boil. Cook, covered, over medium-low heat, stirring occasionally, for 6 minutes or until all the liquid has absorbed and the rice is just cooked. You may need to stir constantly in the last few minutes as the lamb dries out. The dish is ready when it is quite dry. Remove from heat and stand, covered, for about 10 minutes or until rice is tender.
Serve scattered with the almonds and coriander leaves, and yogurt on the side.
Can I freeze the lamb curry?
Yes, this lamb curry recipe is suitable to freeze.
Can I used store-bought lamb mince?
Lamb mince can be used for this curry recipe, but it’s well worth the effort to mince your own.
This recipe first appeared in The Australian Women’s Weekly magazine in 2013 and was published online in 2026.
