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Curried Lamb Stew, Served with Chips - For #NationalCurryWeek

Lesley Smith
Course Mains
Cuisine Lamb


  • 500 g Welsh Lamb
  • 2 Small Onions
  • 2 Teaspoons Ground Mild Curry Powder
  • 1 Teaspoon Ground Cumin
  • 1 Clove of Garlic
  • 1 Heaped Teaspoon Cornflour
  • 1 Knorr Stock Cube
  • 1 Teaspoon Butter
  • Water
  • 100 g Petit Pois Optional, but my kids love peas in things, so I added them to mine.


  • Saute the onions and brown the lamb in a frying pan on a low heat, taking care not to burn the onions. Allow the mixture to sweat a little.

  • Break the stock cube over the simmering meat and onions.

  • Add the cumin and mild curry powder, and mix well in the pan, turning the meat and onions all the time, making sure they don't burn.
  • Add enough water to almost cover the meat and let the flavours mix together. I added my peas here.

  • Mix the cornflour into a past with a little water and add to the pan. When the stew begins to thicken, it's ready to transfer into an oven dish for the final step.

  • Bake in the oven for approximately 20 minutes on a moderate heat.
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