Sakisheth’s Authentic Boneless Lamb Curry

This beautifully authentic Lamb curry is the best fake-away that you will every try! It does take some time, but prepping this would be a great way to spend a rainy Saturday afternoon, all ready to enjoy with friends in the evening. Because the meat is marinated overnight and then cooked slowly in the oven, it is deliciously juicy, tender and full of flavour.

A delicious treat and still under 500 calories with a portion of Basmati Rice.

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Sakisheth’s Authentic Boneless Lamb Curry

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  • Author: Rachel Wilcock
  • Total Time: 2 hours 30 minutes
  • Yield: 6 1x


An authentic, oven-baked tender lamb curry



750g boneless lamb

5 fresh tomatoes

3 green chillies

2 cloves garlic

1 small piece ginger

1 tbsp red chilli powder

1 tbsp cumin/coriander powder mix

1 tbsp turmeric powder

3 tbsp low fat yoghurt

1 tsp vinegar

2 onions chopped

2 tbps dry peri peri mix


For the marinated lamb
Chop onions and fry slowly in a little spray oil, until they are soft then set aside
Once cool, crush with a pestle and mortar
Take ginger, tomatoes and green chillies and blitz in a mixer
Place in a bowl and add all other ingredients, including lamb and mix well
Leave to marinate overnight if possible

For the Curry
Preheat the oven to 140c
Place in ovenproof dish with a few sprays of spray oil
Bake for 2 hours
Check after one hour and if its sticking add 1 cup water


Serve with 60g (uncooked weight) basmati rice (extra 213 calories) or a chapatti (extra 129 calories)

  • Prep Time: 30
  • Cook Time: 120


  • Serving Size: 1
  • Calories: 255

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