Lamb Curry Recipe




45 mn
Heat treatment time

12 months

Lamb Curry

Ingredients list

  • 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

Number of servings

4 to 6 servings

Jar suggestion

Le Parfait Super Jars

2 Le Parfait Super 0,75L Jars

All products


  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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