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Photo of Goan lamb curry by WW

Goan lamb curry

Total Time
2 hr 5 min
25 min
1 hr 40 min
Homemade, slow cooked Indian curry is the perfect comfort food for a winter night. Adjust the amount of chilli added to preference.


Poppy seeds

1 tbs

Ground cumin

1 tbs, seeds

Coriander seeds

1 tbs

Fennel seeds

2 tsp


½ tsp

Cinnamon quill

½ whole

Fresh red chilli

3 whole, dried

Shredded or desiccated coconut

¼ cup(s), (20g)

Canola oil

1 tbs

Brown onion

1 medium, chopped


2 clove(s), chopped

Ground turmeric

1 tsp

Lamb leg steak, raw

500 g

Beef stock

1 cup(s), (250ml)

Baby spinach

60 g


1 medium, cut into wedges


  1. Combine poppy seeds, cumin, coriander, fennel, cloves, cinnamon, chillies and coconut in a dry non-stick frying pan. Stir over medium heat for 1–2 minutes or until fragrant and lightly toasted. Cool slightly. Using a spice grinder, grind spice mixture to a fine powder (see tip).
  2. Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and turmeric and cook, stirring, for 30 seconds. Add ground spice mixture and stir to combine.
  3. Add lamb and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour 30 minutes or until lamb is very tender. Stir in spinach and cook for 5 minutes or until wilted. Serve with lime wedges.


SERVING SUGGESTION: Basmati rice. TIP: You can also use a clean coffee grinder, food blender or mortar and pestle to grind the spices.