Lamb Recipes: Spicy Lamb Curry & Butternut Bredie

Spicy Lamb Curry

This is based on a traditional Malay curry, not hot, but full of interesting flavours.


25ml oil

2-3 large onions, sliced

3 cloves garlic, crushed

15ml curry powder

10ml turmeric

10ml ground coriander

5ml ground cumin

1 stick cinnamon

1 knob root in ginger, peeled and crushed in garlic press

4 cardamom pods, split

2 bay leaves

3 whole cloves

1-1,2kg sliced shoulder of lamb

3 tomatoes, skinned and chopped

10ml salt

5ml sugar

200ml hot water or stock

Heat oil in large saucepan and brown onions. Add garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring and taking care not to scorch. Remove most of the fat from the lamb but do not slice off the bone. Add to pan and when coated with curry mixture add tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, for about 1 hour 30 minutes, or until tender. You shouldn’t need to add more liquid, or have to thicken the rich gravy. Remove whole spices and serve with rice and sambals. Serves 4-5.


Sambals range from diced pawpaw to poppadoms but the simplest (and most popular) are: desiccated coconut, chutney, cucumbers in yoghurt or sour cream, sliced bananas and sweet pickles.

Butternut Bredie
This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.


750g chump chops (weight after trimming)

25ml flour

5ml salt

10ml ground coriander

5ml turmeric

25ml oil

2 onions, chopped

2 cloves garlic, crushed

125ml stock or water

10ml brown vinegar

750g butternut squash (weight before peeling)

7ml ground cinnamon

Pinch ground cloves

5ml ground ginger

15ml brown sugar

Preheat oven to 160ºC. Having removed excess fat from chops, slice into fairly large pieces. Mix flour with salt, coriander and turmeric and dust meat on both sides. Heat oil in large frying pan and brown meat lightly over medium heat to prevent scorching. Remove to 30 x 20cm baking dish. Add dash more oil to frying pan if necessary and add onions and garlic. Cover the pan and allow to sweat gently. Add to lamb, pour stock over, sprinkle with vinegar, cover and bake for 45 minutes. Peel butternut and cut into smallish dice. Mix spices with sugar and shake cubes in this mixture until coated. Add to lamb, stir to mix, then return to oven and bake, covered, for 1 hour, stirring twice and adding a little more stock or water if necessary to ensure a rich gravy. Serves 4.

More delicious lamb recipes!