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Lamb madras curry

Posted by Joe Wicks in Recipes

There's nothing better than a night in with good friends and a home-cooked curry. This one is really easy to make and lamb makes a nice change from the usual chicken.

This a banging recipe from my new book. You can get it here: 'Cooking For Family & Friends'. 

Serves 4-6

PREP 15 mins

COOK 1 hr 45 mins 

Equipment needed: blender


1½ tbsp coconut oil

2 onions, finely diced

3 tsp jarred garlic puree

3 tsp jarred ginger puree

120g madras spice paste

1.25kg lamb neck, trimmed of fat and then cut into 3cm chunks

250ml chicken stock – optional

100g cashew nuts

1 small cauliflower, florets only (about 500g; large florets cut in half)

125g ready-to-eat puy lentils

260g baby spinach

large bunch of coriander, roughly chopped


Melt the coconut oil in a large saucepan or casserole dish over a medium to high heat. When it is hot, slide in the diced onions and fry, stirring regularly for 4 minutes, or until they start to soften and turn translucent.

Spoon in the garlic and ginger puree and continue to fry for another minute, stirring regularly before pouring in the spice paste along with 50ml of water. Stir-fry for 2 minutes. If the mixture starts to burn or stick to the bottom of the pan then pour in another splash of water and reduce the heat a little.

Add the lamb chunks and fry, stirring for 1 minute. Pour in 250ml of stock or water and bring to the boil.

Put a lid on and simmer for 1 hour, until the meat is just tender.

Keep checking on the curry during the cooking time and if you feel that too much liquid has been lost, add a little more. Give it a little stir every now and then to stop it from sticking to the bottom of the pan.

While the curry is cooking, make the cashew cream. Place the cashews into a bowl and cover them with boiling water. Leave them to sit for at least 30 minutes, then drain, discarding the water. Tip the cashews into a blender and blitz until smooth. 

Keep to one side until needed.

After 1 hour, when you are happy that the lamb is tender, stir in the cauliflower florets and lentils. You will have to prod them a little to cover them in the sauce, adding a little more water if needed. Simmer the curry uncovered for 25 minutes, or until the cauliflower is tender.

Stir in the cashew cream, spinach and chopped coriander, and then divide between your bowls or plates.


Get the book here: 'Cooking For Family & Friends'. 


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Joe Wicks

About Joe Wicks

Joe Wicks is the online nutrition coach inspiring people all over the world to cook with his #Leanin15 video meals on Instagram. He is also transforming the lives of thousands of people with his tailored online nutrition plan, The 90 Day Shift, Shape & Sustain plan.

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