Welsh Lamb and Cranberry Curry

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Monday 8th June 2015


  • 900g (2lb) lean Welsh Lamb shoulder, cubed
  • 15ml (1tbsp) oil
  • 2 onions, roughly chopped
  • 2 cloves garlic, crushed
  • 2.5cm (1") piece of root ginger, peeled and grated
  • 30ml (2tbsp) medium curry powder
  • 5ml (1tsp) all spice
  • 300ml (½pt) lamb stock
  • 300ml (½pt) cranberry juice
  • 30ml (2tbsp) cranberry sauce
  • 50g (2oz) frozen cranberries, defrosted
  • 2 large handfuls fresh spinach


  1. Pre-heat your oven to Gas Mark 4, 180˚C, 350˚F.
  2. Heat the oil in a large ovenproof pan or casserole pot, add the Welsh Lamb cubes and brown on all sides. Once browned, add the onion, garlic and ginger and continue to cook for 1-2 minutes.
  3. When the onions and garlic have softened, add the curry powder and spices – making sure all the ingredients are coated.
  4. Next, add the remaining ingredients, except the cranberries and spinach, and bring to the boil. Once the curry is boiling, cover with a lid or foil and cook in a pre-heated oven for 1½-2 hours or until the meat is tender and the sauce has thickened.
  5. Having cooked the curry, stir through the cranberries and spinach.
  6. Serve with warmed Naan breads brushed with butter and drizzled with honey and a pinch of cinnamon.

Recipe Information

Serves 6
Calories 325 kcals
Cooking Time

Nutrition Information

  • Calories 325 kcal
  • Energy 1358
  • Fat 15g
  • Saturates 5.6g
  • Salt 0.8g
  • Iron 4.5g
  • 5-a-day 0.5

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