Afghan Lamb Curry

Afghan Lamb Curry

This Afghan Lamb recipe draws on flavours from countries across the Middle East - a cross between a traditional Indian curry and elements of both Iranian & Turkish dishes. The curry has a gentle heat, but you can adjust it to be more mild or more spicy depending on your preference.

Serves 6-8.


Cooking oil
1.5 kg stewing lamb, cut into bit-sized chunks
2 onions, finely chopped
4 garlic cloves, crushed
3 cm piece of ginger, finely grated
5 tsp Goan
1½ tsp Sweet Spice
400g tin chopped tomatoes
500 ml stock (using 1 beef stock and 1 chicken stock)
150g fresh spinach, roughly chopped
2 x 400g tin chickpeas, rinsed
125g plain yoghurt
1 Tbsp grated lemon zest
Large handful of chopped parsley
Salt and pepper, to taste


  • Heat a good splash of oil and sear the lamb until it's nicely browned.
  • Add the onion (and some more oil if required) and sauté for 5 minutes. Add the garlic & ginger and stir for another minute.
  • Add the 3 tsp Goan & 1 tsp Sweet Spice and cook for a minute (adding a splash of water to make sure the spices don't burn).
  • Add the tinned tomatoes and stock, stir well and let it come to a gentle simmer. 
  • Cover and simmer for about 1 hour, until the meat is tender and begins to fall apart.*
  • Add the spinach and chickpeas, stirring over a low heat until the leaves are wilted. Add the remaining spices of 2 tsp Goan & ½ tsp Sweet Spice, stirring them through well, and leave for 5-10 minutes to allow the chickpeas to warm through.
  • Allow the curry to cool slightly, then stir through the yoghurt, lemon zest, parsley and salt to taste.

* The main cooking stage can also be done in the oven, at 180°C for about 1 hour.

Love our Sweet Spice?  You can also use this in other savoury dishes - try mixing with maple syrup and using as a glaze on your Roast Ham or try our Chicken Shawarma recipe, Christmas Bread Sauce or Courgette and Chickpea Curry recipes.

Our Sweet Spice baking recipes include Gingerbread Man CookiesDate Loaf, Fruit Loaf, a delicious Apple Tart, Carrot Cake or Oaty Biscuits.

You can also use this blend in delicious Mulled Cider or even to make sugar syrup for Cocktails!

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