Lamb and Tomato Curry

Lamb and Tomato Curry

Serves 4-6


  • 500 g cooked Scotch Lamb, cubed

  • 1 tbsp sunflower oil

  • 2 garlic cloves, chopped

  • 4 cm piece root ginger, peeled and chopped

  • 2 green chillies, seeded and chopped

  • 1 tsp cumin seeds

  • 6 ripe tomatoes, quartered

  • 150ml lamb stock

  • 2 tbsp hot curry paste

  • 200g young leaf spinach

  • 2 tbsp mango chutney

  • steamed basmati rice or poppadoms, to serve

Cooking Method

  1. Heat the oil in a large pan and cook the garlic, ginger, chillies and cumin seeds for 3 minutes. Add the lamb and tomatoes and cook for a further 5 minutes until the tomatoes begin to soften.
  2. Stir in the stock and curry paste. Bring to the boil then cover and simmer for 15 minutes, check the seasoning and add a little salt if necessary. Stir in the spinach and mango chutney and cook for a further few minutes until the spinach has wilted.
  3. Divide between shallow bowls and serve with steamed basmati rice or poppadoms.


Nutritional information

  • Kcals 421

  • Fat 28.2g

  • Protein 36.7g

  • Carbohydrates 6.1g

  • Sugar 5.1g

  • Salt 1.3g

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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