Traditional recipes

Aromatic lamb curry

Aromatic lamb curry

Sweet, slow-cooked aubergines & cool natural yoghurt

Sweet, slow-cooked aubergines & cool natural yoghurt

Serves 4

Cooks In1 hour 10 minutes (10 minutes prep, 1 hour cook)

DifficultyNot too tricky

Nutrition per serving
  • Calories 375 19%

  • Fat 24.8g 35%

  • Saturates 10.3g 52%

  • Sugars 13.5g 15%

  • Salt 1.1g 18%

  • Protein 23g 46%

  • Carbs 15.9g 6%

  • Fibre 2.6g -

Of an adult's reference intake


  • 400 g lamb shoulder , bone out
  • 2 large onions
  • 2 large aubergines , (800g total)
  • 2 tablespoons rogan josh curry paste
  • 200 g natural yoghurt

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver


  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Put a large shallow casserole pan on a high heat.
  3. Dice the lamb into 3cm chunks and place in the pan, fat-side down.
  4. Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
  5. Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
  6. Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.

Watch the video: Easy Lamb Curry Recipe (September 2021).