As the cooler months call for slow-cooked comfort, Executive Chef Grant Cullingworth of Tobago’s Restaurant at Radisson Collection Hotel shares his signature lamb curry.
Marinated overnight in yoghurt, ginger, garlic and warm spices, then gently simmered until spoon-tender, it is a deeply flavourful, restaurant-style curry designed to be even better the next day.
Tobago’s Restaurant lamb curry recipe
Serves: 4 to 6 portions
Cooking time: 2 to 2.5 hours, plus marinating time
Ingredients:
For the lamb marinade:
- Lamb shoulder: 1 kg, cut into cubes
- Plain yoghurt: 1 cup
- Fresh ginger: 1 tsp, grated
- Fresh garlic: 1 tsp, mashed
- Fresh mint: 1 tsp, finely chopped
- Ground turmeric: 1 tsp
- Ground cumin: 1 tsp
- Ground coriander: 1 tsp
- Ground paprika: 1 tsp
- Curry powder (mild): 1 tsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Lemon juice: 1/2 lemon
For the curry:
- Vegetable oil: 2 Tbsp
- White onions (large): 2, finely sliced
- Cinnamon stick: 1
- Bay leaves: 2
- Curry powder: 2 Tbsp
- Tomato paste: 2 Tbsp
- Chopped tomatoes: 1 tin (400g)
- Beef stock: 2 cups / 500ml
- Fresh coriander: 80g, to garnish
Method
- Marinate the lamb:
Combine all marinade ingredients in a large bowl. Add the lamb and coat thoroughly. Cover and refrigerate for a minimum of 4 hours, ideally overnight for 12 to 24 hours.
- Build the curry base:
Heat the oil in a large, heavy-based pot over medium heat. Fry the onions until deep golden brown. Add the cinnamon stick and bay leaves, then stir in the 2 Tbsp curry powder and cook for 30 seconds until fragrant. Add the tomato paste and cook for 2 minutes to cook out the spices.
- Slow cook:
Add the marinated lamb, including all the marinade, and cook on medium-high heat until the meat loses its raw colour. Pour in the chopped tomatoes and beef stock and bring to a gentle simmer.
- Simmer and finish:
Reduce heat to low, cover and simmer gently for 2 to 2.5 hours, until the lamb is tender. For the final 15 to 20 minutes, simmer uncovered to reduce the sauce to a glossy, restaurant-style consistency. Adjust seasoning and garnish generously with fresh coriander.
Serve with basmati rice, roti or sambals.
Chef’s tips:
- For maximum flavour: Marinate overnight and if possible, cook the curry a day ahead. The flavour is at its peak 1 to 2 days after cooking.
- For a Cape Malay touch: Add 1 Tbsp chutney and 1 tsp brown sugar.
- For a richer finish: Stir through 1 Tbsp butter, or 1/4 cup cream, or 1/2 tin coconut milk at the end.
- Easy swaps: Chicken or beef can be substituted for lamb using the same marinade and method, adjusting cooking time as needed.
- Make ahead: This curry freezes beautifully. Chef recommends making a double batch and freezing portions for quick meals, as the flavours continue to develop.
