Red Lamb Curry


  • 2 tbsp oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2cm piece fresh or frozen ginger
  • 1-2 tbsp red curry paste (or curry powder)
  • 1/2 tsp salt
  • 700-800g HORIZON boned lamb, leg or shoulder, trimmed of fat, cubed
  • 425g can peeled tomatoes in juice
  • 1 large red or green capsicum, seeded, chopped or 1 cup peeled, diced pumpkin
  • 1/2 cup coconut milk or plain yoghurt


  1. Put oil in a heavy-based saucepan or casserole on low heat. Add onion and garlic. Grate or finely chop ginger and add. Cook gently, stirring often, about 6 minutes. Stir in curry paste or powder and salt. Cook, stirring for a few minutes.
  2. Increase heat, add lamb, stirring well. Add tomatoes and juice, lower heat and simmer 10 minutes.
  3. Add chopped capsicum or diced pumpkin and coconut milk or yoghurt. Cover and simmer on lowest heat for 1 hour or until tender. Stir occasionally. Or transfer covered casserole to oven at 160 degrees celsius and cook for 1 1/2 hours.
  4. Serve with rice and vegetables, or with Indian-style curry accompaniments eg: poppadoms, roti, spicy cucumber or fresh mint chutney.

Serves 5-6

For a low fat meal use yoghurt, not coconut milk.