Lamb stew with curry and raisins recipe

  • Serves 4
  • 20 mins to prepare and 2 hrs 15 mins to cook
  • 550 calories / serving
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Pre-heat the oven to 160°C. In a bowl, mix together the flour, cayenne, paprika and turmeric. Add the lamb and cover all surfaces with the seasoned flour.

In a frying pan, heat the oil over a moderate heat and saute the lamb until brown. Remove the lamb from the pan and set aside. Add the garlic, onion and cinnamon and stir for two minutes then add the lamb and rest of the ingredients and saute until hot.

In a casserole pan, transfer all the ingredients and add sufficient lamb stock to cover everything. Season, cover and cook in the oven for two hours, checking after one hour. Serve with the chopped coriander.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 800g stewing lamb, diced
  • 1tsp cayenne
  • 2tsp turmeric
  • 2tsp paprika
  • 2tbsp plain flour
  • 2 cloves garlic, chopped
  • 1 onion, diced
  • 2tsp cinnamon
  • 2tbsp tomato puree
  • 2tsp coriander seeds, crushed
  • 2tbsp ginger
  • 4 small chillis, whole
  • 2 red peppers, deseeded and sliced
  • 2tbsp raisins
  • olive oil
  • sea salt
  • freshly ground pepper
  • 400ml lamb stock
  • 1tbsp chopped coriander
  • Energy 215kj 550kcal 28%
  • Fat 27g 39%
  • Saturates 12g 60%
  • Sugars 21g 23%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 30.9g Protein 49.6g Fibre 4.1g


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