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Authentic lamb & vegetable curry

  • 50–60 minutes
  • Evening meal
  • 50–60 minutes
  • Evening meal


  • Butter or coconut oil
  • 4 cardamom pods
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 cloves 
  • 4 black peppercorns
  • 2 red onions, sliced or grated
  • 3 cloves garlic, grated
  • 1-2 inch piece of ginger, grated
  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tin tomatoes/fresh equivalent
  • 1 tbsp tomato puree
  • 500g lamb neck fillet/diced shoulder
  • 1 butternut squash, diced
  • ½ cauliflower, florets
  • 1 small bag spinach, washed


  • Heat the butter/coconut oil in a frying pan over a medium heat and add the whole spices. Sizzle for 300 seconds.
  • Add the onions and cook until browned (add some water if they start to stick). 
  • Add ginger and garlic and cook for 3-5 minutes.
  • Add ground spices and cook for 3-5 minutes.
  • Add the tomatoes and cook for 3-5 minutes.
  • In a separate pan, brown the lamb. Once browned, add the lamb and vegetables (bar the spinach) to the spices and tomatoes and add water to almost cover everything.
  • Cook for 30-50 minutes, until lamb and vegetables are tender.
  • Stir through the spinach before serving


  • Serve with mango chutney, lemon wedges, coriander, flaked toasted almonds and fresh tenderstem or broccoli.

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 - Shany

The nutrition inside of these bags are second to none. My overall health has improved, my skin hair and also working out stamina. I am kept full till my next meal, never ever hungry!