Lamb Curry

Curry in a Hurry

On days when you’ve lost the will to live and the mere thought of even peeling an onion feels you with dread, then my curry paste is the perfect solution. With a heady hit of whole spices like cardamom, cinnamon and star anise, the flavour is out of this world.

Paired with meat, veg or tofu, a quick meal can be rustled up quicker than a drive to your favourite takeaway. Best served with basmati rice and if you have a bag of salad lurking in the fridge or naan bread, you’ve got yourself a mini feast.

I also always add a sprinkle of fresh coriander garnish but it’s not essential. The whole jar is ample for a family of four but if you’re cooking for two, the reminder can be stored in the fridge for 5 days or frozen. My recipes and tips are just a guide so feel free to let your imagination go wild!


Cut 3 chicken breasts or 6 boneless thighs into chunks. The authentic Malaysian way is to use chicken on the bone, but I appreciate it’s not everyone’s taste. However if you do have time to spare (on the bone requires longer cooking), or feeling adventurous, then bone really does add more flavour.

In a large saucepan, add jar of paste and either half a can of coconut milk (250 mls approximately), or a can of chopped tomatoes. Simmer on low to medium heat until the mixture had slightly thickened. Add the chicken and continue to cook until meat is tender.

If you’ve opted for chicken on the bone, add half a cup of water when you add the chicken, place then lid on and simmer on low till the meat is cooked through.

*Tip – Try adding some potatoes cut into quarters to the curry. Not only does it bulk it out if you haven’t got a lot of chicken available, it really does enhance the curry.

Lamb, Beef & Mutton

If you are a red meat lover then I strongly advise to give this a go. One major tip is not to stretch your purse strings buying expensive cuts as a cheaper, tougher one works best. No, I’m not turning you into a scrooge, but you need something which can stand up to the long, slow cooking time enabling the meat to fully absorb the flavour. Mutton is my personal favourite, and a good butcher will be able to source it for you, or alternatively make a trip to an Asian butcher. For an absolute taste explosion, include some bone which really helps to enrich the curry.

I sometimes buy a joint of brisket and cut it into bite size pieces but again a good butcher will be happy to do this if you can’t face wrestling with a joint!

Whether you’ve decided to use coconut milk or canned chopped tomatoes, I would still recommend adding 500ml of water as the meat will take time to tenderise and you want to prevent it drying out. Check at intervals and if you think more water is required than add small quantities bit by bit. The end result should be a rich, thick curry where the meat just falls apart when you push a fork through it.

Rice is the obvious choice when serving but I often have it with chappati, naan, or pitta and a simple side salad of tomatoes, cucumber, and red onion. Another delicious accompaniment is frozen Parotha which is easily found in any Asian/Oriental supermarket. In Malaysia ‘Roti Canai’ is super popular and shops can be found almost everywhere, however in UK Parotha is a pretty good substitute. Be adventurous and enjoy!