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This icon means that this recipe is a meat-based dish. Red and white meat, poultry, cold cuts The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Lamb curry

Rice, grated carrots


Total: 60 min


20 min


40 min


4 servings
  • 400 g Ground lamb
  • 320 g Carrots
  • 150 g canned chopped tomatoes
  • 125 g Yogurt
  • 120 g White rice
  • 100 g Green peas
  • 2 potato
  • 2 red onion
  • 1 Green chilli
  • 2 tablespoon coriander
  • 1 tablespoon Ginger, fresh
  • 1 cinnamon sticks
  • 3 Cloves, dried
  • 1.5 tablespoon coriander powder
  • 1 teaspoon Cumin powder
  • 0.5 tablespoon Turmeric
  • 45 mL Olive oil
  • 1 Lemon
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 garlic clove


  • Rinse the vegetables and herbs.
  • Seed and slice the chilli peppers.
  • Peel and dice the potatoes.
  • Finely chop the coriander.
  • Peel and slice the garlic and onions.
  • Peel and grate the carrots and ginger.
  • In a salad bowl, season the carrots with 2 tablespoons of olive oil and 1 tablespoon of lemon juice
  • Add salt and pepper. Set aside.
  • Steam the rice as indicated on the package.
  • Drain and keep in a warm place.
  • In the meantime, heat the olive oil in a frying pan and brown the onions.
  • Add the ginger, garlic, chillies, cinnamon and cloves.
  • Continue cooking for 3 minutes.
  • Add the lamb and brown over high heat.
  • Incorporate the ground coriander, cumin and turmeric and cook for 2 more minutes.
  • Add the potatoes and tomatoes.
  • Add 250 ml of water, cover and simmer for 20 minutes.
  • Remove the lid, add the yogurt, peas and coriander, and cook for 10 more minutes.
  • Serve the lamb curry along with wholegrain rice and grated carrots.

Recipe tips

  • A healthy cooking habit: measure the oil using a tablespoon.