A delicious, red curry baked in the oven, until the meat melts in the mouth. Although the ingredients may seem like a lot, the process is very easy. I don’t make it too hot even though the traditional recipe is particularly “hot” by adding 3-4 dried hot peppers to the ingredients. If you like it HOT, you can add them crushed to the rest of the ingredients. Serve it with naan bread.

Slow cooked (baked) lamb curry

Galatia Pamboridis
A delicious, red curry baked in the oven, until the meat melts in the mouth.
Prep Time 30 minutes
Cook Time 2 hours
Marinating Time 1 day
Course Main Courses
Servings 6


  • 1 kg lamb shoulder or leg, cubed
  • 10 cm fresh ginger chopped
  • 8 cloves of garlic melted
  • 1 tsp turmeric
  • 4 Tbs yogurt strained
  • 1 tsp black pepper
  • 600 grams canned grated tomatoes
  • 250 ml chicken stock
  • Salt
  • Fresh coriander and mint to serve

For the spice paste

  • 1 Tbsp green cardamoms bashed
  • 1 tsp cloves
  • 1 cinnamon stick
  • 2 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 5 medium red or white onions coarsely chopped
  • 2 red bell peppers coarsely chopped
  • 4 red hot peppers seeds and membrane removed
  • 3 Tbsp olive or sunflower oil
  • ½ tsp chili powder (or to taste)
  • 2 tsp paprika


  • The day before, put the lamb in a large bowl together with the ginger, garlic, turmeric, black pepper and yogurt. Stir to mix the ingredients well. Put the lamb in the refrigerator to marinate for 12-24 hours.
  • The next day, remove the lamb from the fridge an hour before cooking. Preheat the oven to 170°C. In a pan, saute the coriander, cardamom, cinnamon, cloves and cumin, over medium heat until darker and fragrant. Grind spices in a blender or food-processor at high speed. Add the onions, red and hot peppers, paprika and chili powder. Grind them all together until they become purees.
  • In a large pot (one you can transfer in the oven later), heat the sunflower oil. and sauté the onion/spice puree for about a minute. Add the marinated lamb and the grated tomatoes. Stir for a while to bring everything to a simmer. Finally, add the stock and season with salt. Cover the pot, and transfer the curry to the oven for 2 hours.
  • Serve it with rice, sprinkled with chopped fresh coriander and mint.
Collections Asian, Buffet dinners

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