Lamb and Vegetable Curry

READY IN: 2hrs 50mins


  • 4
    tablespoons olive oil
  • 1500
    g lamb (I boned and cut up a 2k leg in 2.5cm pieces)
  • 2
    onions (cut chunky)
  • 210
    g curry paste (Rogan Josh)
  • 2
    (400 g) tomatoes (I used whole peel and roughly chopped)
  • 1 12
    cups beef stock (salt reduced or water)
  • 500
    g sweet potatoes (cut into 2cm pieces)
  • 500
    g potatoes (I used Carisma low gi cut into 2cm pieces)
  • 2
    cups silver beet (or spinach shredded)
  • 12
    pappadams (mini to serve)
  • cooked rice (to serve)


  • Preheat oven to 160C fan forced 180C regular.
  • Heat half the oil in a large casserole dish that you can used on the stove top and put in the oven, on medium high heat and cook your lamb in batches (I did 3 batches) and add some more oil if needed, set each batch to one side.
  • Add some more oil if required and cook off onion till soft and then remove and set to one side.
  • Add a couple of tablespoons of the curry paste to the pot and then add your potatoes and stir to coat the potatoes with the paste till fragrant and then remove.
  • Put in the rest of your curry paste and then fry off till fragrant and then add the lamb back in and stir well and then add the tomatoes with juices and the stock/water and stir to combine and then add the potatoes and onions and stir to combine.
  • Bring back to the boil and then cover with lid and put in the oven and cook for 2 hours stirring occasionally and add any more liquid if needed (I didn't).
  • Just before serving stir in the silver beet.
  • To cook your pappadums - put 4 on a microwave proof rack or plate lines with kitchen paper and cook on high (100% power) for 1 to 2 minutes (I have a 900watt microwave and mine took 1 minute 30 seconds) until they expand and crispy and then repeat till all pappadums are cooked and serve with the lamb and some rice.
  • Freeze left overs in containers for another time.