Lamb & Corn ‘Pepper’ Curry (Serves 6)

with rich, spiced gravy

What you need


1 kg lamb neck or trimmed shoulder, chopped into 30mm dice

35g Green Saffron Red Lentil Dahl Mix

200g Greek Yoghurt

Juice ¼ lemon

60g butter

7 fresh curry leaves, OR 5 dried

450g brown onion, peeled, chopped into chunks

3 cloves, 20g garlic

35g fresh ginger

½ fat finger chilli, green

400g sweetcorn kernels, chopped coarsely or ‘pulse blitzed’ to coarse texture

100ml water, more to hand to add to make a thick gravy


Lime cut into wedges

Coriander, generous handful, sliced finely

Flaked almonds, lightly toasted

How to make it

  1. Mix the lamb, spices, yoghurt and lemon juice. Set aside to marinate for between 1 to 2 hours
  2. Blitz the onion, garlic, ginger and chilli to a paste. Set aside.
  3. Heat the butter until foaming, then add it the curry leaves. Stir for a quick few seconds, then add the marinated meat and all the marinade, cook for a minute or two on high heat, then add the onion paste and stir to combine. Pop the lid on and simmer for about 20mins
  4. Add the blitzed corn and cook until the meat is tender and the sauce a thick, unctuous coating consistency adding water as required


Serve with a simple onion, turmeric pilau rice and the garnishes. Yum, enjoy!

Products in this recipe