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Slow Cooked Lamb Curry


This curry may be Gluten Free but is definitely not lacking on flavour!

Preparation time: 25 minutes

Cooking time: 240 minutes


Serves: 4 people

  • 2 - Cardamom Pods
  • 1 tsp Chilli Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Coriander
  • 2 tbsp Natural Yogurt
  • 1 small SuperValu Chillies
    very thinly sliced
  • 900 g SuperValu Diced Lamb
  • 1 tbsp SuperValu Fresh Coriander
    roughly torn
  • 2 inch SuperValu Fresh Ginger
    cut into thin batons
  • 2 cloves SuperValu Garlic
    finely diced
  • 2 tbsp SuperValu Olive Oil
  • 1 large SuperValu Onion
    finely sliced
  • 2 - Tomatoes
  • 1 tsp Turmeric


  1. Place the lamb into a large bowl and drizzle with a little oil.
  2. In a separate bowl add all the spices and chilli then add the lamb to the spices. The oil will help the spices to adhere to the meat.
  3. Leave for 20 minutes and then fry off the lamb in batches on a large frying pan until all of the meat has been browned evenly.
  4. Preheat the oven to 160°C.
  5. Transfer the meat to a large casserole dish or slow cooker.
  6. Next, in the same pan, fry off the onions and garlic and stir frequently until softened and well browned.
  7. Add the chopped tomatoes and a cup of water.
  8. Pour into the meat mixture and just add enough water to reach the surface of the meat.
  9. If using a casserole dish, place the lid on top and place in the preheated oven for 3 – 4 hours or until the meat is tender.
  10. To finish, add a spoonful of yogurt and some fresh coriander to serve.
  11. Check the seasoning and serve with some basmati rice.

Check Coeliac Society of Ireland Food List for gluten free brands.

  • irene fox, 21 Apr 13

    3 stars rating
    Made this for dinner on Saturday night. Was the easiest dish ever and the flavours was lovely. Only thing is I think I add to much chilli. Will make again.

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