Slow Cooked Lamb Neck Curry

Cooking time
Serves2- people
Gluten-free diets
Slow Cooked Lamb Neck Curry

Lamb neck fillet is the perfect cut for slow cooking in a spiced tomato curry sauce. Stir it all together, then sit back and relax - curry heaven is on its way.

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  • 1 onion
  • 4 garlic cloves
  • 30g fresh ginger
  • 300g lamb neck fillet
  • Rapeseed or coconut oil, for frying
  • 6 cardamom pods
  • 5 whole black peppercorns
  • Sea salt
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tbsp smoked paprika
  • 1 tsp chilli powder
  • 400g tin of chopped tomatoes
  • 2 bay leaves
  • 150g white basmati rice
  • 1 lime
  • A handful of coriander, leaves only
  • Natural yogurt, to serve
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1. Peel and finely slice the onion. Peel and crush or grate the garlic. Peel and grate the ginger. Halve the lamb neck lengthways, then slice into 1cm wide chunks.
2. Warm a splash of rapeseed or coconut oil in a heavy-based pan or casserole for a few mins. Add the lamb. Fry for 8-10 mins over a medium-high heat, turning once or twice, till it has browned all over. Lift out of the pan and pop on a plate.
3. Add the cardamom pods and peppercorns to the pan. Stir and fry for 30 seconds. Add the onion with a pinch of salt. Turn the heat down to medium-low. Cook for 5 mins, stirring occasionally, till a little browned.
4. Stir in the garlic and ginger. Stir in the cumin, coriander, cinnamon, paprika and chilli powder. Add the lamb back into the pan with any juices from the plate. Pour in the chopped tomatoes. Half fill the can with water and add that too. Drop in the bay leaves. Give everything a stir to mix it well.
5. Cover, turn the heat down to low and simmer for 1 hr 45 mins till the lamb is tender when you press it with the back of a wooden spoon. Give the curry a stir every so often.
6. When the curry is 30 mins away from being ready, tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse under fresh cold water and tip into a small pan. Pour in 300ml cold water. Add a pinch of salt. Cover and bring to the boil, then turn the heat off and set the rice aside. It will absorb the water and cook – it should take around 20 mins.
7. Juice the lime into the curry. Stir, taste and add a pinch more salt and pepper if you think it needs it. Fish out the bay leaves and any green cardamom pods you can spot. Spoon the rice into bowls and top with the curry. Garnish with coriander leaves and serve with yogurt.
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A lovely recipe, cooked alongside the Butterbean Dahl as part of a curry night for a family of four.