Recipe Lamb Curry

Take advantage of the lamb season to make this recipe with an Indian flavour. This noble meat goes sublimely well with fruit and spices. A change of scenery guaranteed at the tip of your fork.

Agneau au curry
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Preparation time:
45 min
Heat treatment time:
Shelf life:
12 months
Community rating:


Number of persons: 4 to 6
  • 1 kg of lamb shoulder
  • Tomato concentrate
  • 20 g of garam masala
  • 30 g of raisins
  • 1 onion
  • 3 garlic cloves
  • 0,5L of beef stock
  • 1 medium tomato
  • 1 Bramley apple
  • Bouquet garni
  • Salt & pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  1. Cut the lamb shoulder into cubes of about 2 cm, put in a bowl with the curry powder and season with salt and pepper. Chop the onions, peel the garlic cloves and cut the apple and tomato into cubes.
  2. In a casserole dish or heavy based pan, brown the lamb in a drop of olive oil for 5 minutes over a high heat. Add the onion, garlic, 2 tablespoons of tomato concentrate and cook for 5 minutes over a high heat. Finally, add the apple, sultanas, tomato, bouquet garni and beef stock. Cook over a high heat until boiling then simmer for 50 minutes over a medium heat.
  3. Take the lamb of the heat and put it into the Le Parfait Jars.
  4. Take out the bouquet garni and blend the sauce. Pour the sauce into the Le Parfait jars up to 2 cm from the brim. Seal tightly.
  5. Proceed immediately to the heat treatment, for 1h30 at 100°C.

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