5 Best Hairy Bikers Lamb Curry Recipes

When it comes to hearty, flavour-packed, and comforting food, you can always count on the Hairy Bikers. Si and Dave had a real talent for taking classic dishes and making them feel both special and completely achievable, and their lamb curries are no exception. Lamb is the perfect meat for a curry, as its rich flavour stands up beautifully to all the wonderful spices.

We’ve gathered five of their very best lamb curry recipes, from a brilliant way to use up your Sunday roast leftovers to a classic, rich saag. Each one of these recipes is a guaranteed winner for a weekend feast or a satisfying family dinner. So, let’s get cooking!

1. Hairy Bikers’ Green Lamb Curry

This recipe is a brilliant take on a saag gosht, or lamb and spinach curry. It’s a no-hassle dish that just needs a bit of time to simmer away, making the lamb incredibly tender. The spinach is added at the end for a fresh, vibrant, and healthy finish.

Ingredients

• The Lamb: 800g lean lamb (leg is best), trimmed of fat and diced.
• The Spices: 2½ tbsp curry powder, ½ tsp salt, and plenty of black pepper.
• The Curry Base: 1 tbsp vegetable oil, 2 finely sliced onions, 4 finely chopped garlic cloves, and 1 tbsp tomato purée.
• The Finish: 500g fresh spinach (or 1kg frozen), about 400ml water, and a small bunch of coriander leaves to serve.

Instructions

1. Put the lamb in a bowl. Mix the curry powder with the salt and plenty of black pepper. Sprinkle it over the lamb and mix thoroughly until all the meat is well coated.
2. Heat the vegetable oil in a large flameproof casserole dish. Add the onions and cook over a medium to low heat until soft and lightly coloured.
3. Turn up the heat and add the lamb. Cook, stirring regularly, until the lamb has browned, then add the garlic and tomato purée. Stir for another couple of minutes.
4. Add up to 400ml of water to the dish—just enough to barely cover the lamb. Bring it to the boil, turn down the heat to a simmer, then cover and leave to cook for 1½–2 hours until the lamb is tender.
5. Remove the lid and continue to cook for 20 minutes, uncovered, to reduce the liquid.
6. While the lamb is cooking, prepare the spinach. If using fresh spinach, wash it well and cook it in a large saucepan until it wilts. Strain off most of the liquid, then purée or finely chop it. (If using frozen, defrost it and purée or chop).
7. Add the spinach to the curry and stir it in thoroughly. Cook, uncovered, until the liquid has reduced to a thick, green-flecked sauce.
8. Serve the curry garnished with coriander.

If you’ve just had a Sunday roast, this next recipe is the perfect way to use up any extra meat.

2. Leftover Lamb Curry

This is the ultimate recipe for turning leftover roast lamb into an entirely new and exciting meal. It creates a rich, flavour-packed sauce by blending the onion, garlic, and ginger into a smooth paste, which is the secret to a fantastic curry.

Ingredients

• The Aromatics: 2 roughly chopped onions, 1 large chopped garlic clove, and 1 thumb-sized piece of ginger (peeled and chopped).
• The Curry: 2 tbsp oil, 4 tbsp medium curry paste, 400g can chopped tomatoes, 1 red chilli (halved), 1 cinnamon stick, and 200ml lamb stock.
• The Lamb: 500-700g leftover roast lamb, chopped into large chunks.
• To Finish: A handful of chopped coriander.

Instructions

1. Whizz the onion, garlic, ginger, and 200ml water in a food processor until you have a smooth paste.
2. Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begins to turn golden brown.
3. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon, and chilli.
4. Pour in the stock and bring to a simmer. Add the lamb and cook, covered, for 1 hr.
5. Remove the lid and simmer uncovered for 15 mins to reduce the sauce slightly.
6. Season to taste and stir through the coriander. Serve with rice and naan bread.

For those who love a thick, rich sauce that clings to the meat, this lamb bhuna is a must-try.

3. Lamb Bhuna

A bhuna is a “dry” curry, meaning the spices are fried in oil and the sauce is cooked down until it’s thick and intense. This recipe is a true crowd-pleaser and is even better if made a day ahead, as the flavours have time to develop.

Ingredients

• The Marinade: 600g lamb neck fillet or shoulder (in large chunks), 6 finely grated garlic cloves, a thumb-sized piece of ginger (grated), 2 tbsp malt vinegar, ½ tsp ground cinnamon, and 1 tbsp sunflower oil.
• The Sauce: 3 tbsp sunflower oil, 2 finely chopped onions, 10 curry leaves, 2 dried chillies, and 1 tbsp tomato purée.
• The Spices: 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp ground turmeric, 1 tsp Kashmiri chilli powder, and 1 tsp garam masala.
• The Curry: 400g can chopped tomatoes, and 100ml water.

Instructions

1. To make the marinade, combine the garlic, ginger, vinegar, cinnamon, and 1 tbsp oil with a large pinch of salt in a large bowl. Toss in the lamb, cover, and marinate for 1 hr at room temperature (or overnight in the fridge).
2. For the sauce, heat 3 tbsp oil in a flameproof casserole and fry the onions for 10 mins until soft and golden. Add the curry leaves and chillies and fry for a few minutes.
3. Add all the spices (except the garam masala) and cook for 5 mins more until the onions start to caramelise.
4. Tip in the lamb and its marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns.
5. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water.
6. Bring to a simmer, reduce the heat, cover, and cook for 1 hr 20 mins until the lamb is tender.
7. Uncover and cook for 8-10 mins more until the sauce has reduced and thickened.
8. Remove from the heat, stir in the garam masala, and season.

Next up is another delicious take on a spinach curry, this time using a different blend of spices.

4. Lamb Saag

This version of lamb saag creates its flavour base by blending onion, garlic, ginger, and chillies into a purée. It’s a classic restaurant favourite that’s surprisingly easy to make at home, resulting in a deep, rich, and wholesome-tasting curry.

Ingredients

• The Base: 4 finely chopped garlic cloves, a thumb-sized piece of ginger (grated), 2 chopped green chillies, and 1 large onion (roughly chopped).
• The Spices: 2 tbsp sunflower oil, 1 tsp chilli powder, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, and 2 squashed cardamom pods.
• The Curry: 600g diced lean lamb, 4 large quartered tomatoes, 500ml lamb stock, and 200g baby spinach (roughly chopped).
• To Finish: A small pack of coriander (roughly chopped).

Instructions

1. Put the garlic, ginger, chillies, and onion into a small food processor and whizz to a purée, adding 1 tbsp of water if needed.
2. Heat 1½ tbsp oil in a large flameproof casserole pan. Brown the lamb all over in two batches, then set it aside on a plate.
3. Add the remaining oil and fry all the spices in the same pan for 2 mins. Then add the onion purée and cook for 2 mins.
4. Add the lamb back to the pan, along with the tomatoes and stock. Stir, cover, and cook for 45 mins.
5. Stir in the spinach, then cook for another 45 mins or until the lamb is tender.
6. If the sauce is looking thin, take the lid off for the last 20 mins of cooking to reduce it.
7. Scatter over the coriander and serve with naan or rice.

Finally, we have one of the most popular and beloved of all restaurant curries.

5. Lamb Rogan Josh

Rogan Josh is a rich, aromatic curry with a vibrant red colour from paprika and tomato. This version is a true crowd-pleaser, using whole spices like cinnamon and cardamom to build a beautiful, complex flavour that pairs perfectly with the tender lamb.

Ingredients

• The Aromatics: 2 onions (quartered), 4 tbsp sunflower oil, 4 finely crushed garlic cloves, and a thumb-sized piece of fresh root ginger (very finely grated).
• The Spices: 2 tbsp Madras curry paste, 2 tsp paprika, 1 cinnamon stick, 6 green cardamom pods (bashed), 4 cloves, and 2 bay leaves.
• The Curry: 1 tbsp tomato purée, 1kg lean leg of lamb (cut into chunks), 300ml water, and 150ml pot of natural yogurt.
• To Finish: A handful of chopped coriander.

Instructions

1. Put the onions in a food processor and whizz until very finely chopped.
2. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft (this can take 10-15 mins).
3. Add the garlic and ginger, then fry for 5 mins more.
4. Tip the curry paste, all the spices, and the bay leaves into the pan with the tomato purée. Stir well over the heat for about 30 seconds.
5. Add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
6. Cover the pan and gently simmer for 40-60 mins until the meat is tender and the sauce is nice and thick.
7. Serve scattered with coriander, with plain basmati or pilau rice.

That’s our roundup of five brilliant lamb curries from the Hairy Bikers. We hope you’ve found a new favourite to try. Each one is packed with flavour and that special, comforting quality that Si and Dave were so famous for.