Bill Granger’s lamb curry with yoghurt and tomatoes

Serves: 6

I sat for 5 minutes wondering how to start this post.

For I am just not sure how I feel about Bill Granger. I’ve cooked some of his recipes and had real success; others, well I didn’t cook them because they just looked strange.

Nat and I had a very good breakfast at his restaurant in Hawaii – breakfast of course being his signature meal – though at a lunch we had just this weekend at Bills in Bondi, the fish curry was excellent though the chicken salad was… strange. (Nice vibe though).

Is he genuine or cute? Is he too simple or is that the genius?

Am I over-thinking this? Absolutely.

What I can confirm is that this dish is a great one. Really great. And really simple.

Cook the lamb for as long as you like, serve with coriander and enjoy as a weeknight dinner.

Well done Bill. I’m still hanging in there.

1kg leg of lamb, cut into 5cm cubes
2tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp dried chilli flakes
1 tsp paprika
1 tsp cardamom pods, crushed
3 cinnamon sticks
1 tbsp fresh ginger, freshly grated
1 tbsp olive oil
25g butter
2 large onions, chopped
400g tin (chopped) tomatoes
1 c yoghurt
Juice of 1 lime
2 tsp sugar
Steamed Rice


  1. Place the lamb in a large bowl, add the spices and ginger and toss to coat well. Season with sea salt.
  2. Place a large heavy-based pan over medium-high heat. Heat the oil and butter and cook the onion for 5 minutes until soft. Add the spiced lamb and cook for 5 or more minutes until browned.
  3. Add the tomatoes, yoghurt and 1 c of water to the pan and bring to the boil. Turn the heat down load, cover and simmer for 2 hours.
  4. Stir in the lime juice and sugar and serve with steamed rice, chutney and coriander.

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