Matt Sinclair's Afghan Lamb Curry

Matt Sinclair's Afghan Lamb Curry

Cooking time


1. In a large pan, heat 1 Tbsp. Cobram Estate Extra Virgin Olive Oil and fry diced lamb in batches until brown. Set aside.

2. Add remaining Cobram Estate Extra Virgin Olive Oil and fry off onions, stirring continuously until caramelised and deep in colour. Add in garlic and fry for a further 1-2 minutes. Add in all spices and salt, stir well to combine. Return the lamb to the pan and mix to coat evenly in spices. Add diced tomatoes, potatoes, and beef stock and bring to a simmer. Cover and cook for 1 hour. Skim off any impurities from the surface regularly.

3. Uncover and continue to simmer for a further 1.5-2 hours. Sauce will reduce and become richer in flavour and colour. Taste and adjust seasoning if required. Add the dried mint and spinach and cook until wilted. Serve with yoghurt and fresh coriander on top, rice and flatbread.

Recipe from Matt Sinclair, The Cook's Pantry

Ingredients Chevron Icon

6kg Slow Cook Lamb Shoulder, diced into 3cm pieces

1 Litre Liquid Beef Stock

2 cans diced tomatoes

2 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil

2 medium brown onions, diced

6 cloves garlic, crushed

3 tsp ground turmeric

2 tsp ground nutmeg

2 tsp ground cinnamon

2 tsp ground cardamom

2 tsp cayenne pepper

1 tsp dried chilli flakes

1 Tbsp. salt

3 medium potatoes, diced into 3cm pieces

2 tsp dried mint

150gm chopped spinach