Chatsworth Farm Shop – Lamb Curry

19th June 2020
Featured image for Chatsworth Farm Shop – Lamb Curry

Ross Forder, Head Chef of the Brasserie at The Devonshire Arms Hotel & Spa, has created this wonderful fragrant lamb curry using ingredients available from Chatsworth Estate Farm Shop's online delivery service. This recipe is perfect for using up leftovers after a Sunday roast or our Lamb Flatbread recipe (If you have any left!).

You will need:

500g – 800g picked cooked lamb
1 courgette (1cm diced)
1 aubergine (1cm diced)
1 sweet potato (1cm diced)
1 red onion (1 cm diced)
1 pepper (1 cm diced)
1 tin chopped tomato
1 ltr braising stock from lamb dish (or a good lamb stock)
50g mild curry powder
2 star anise
1 cinnamon
4 cardamon pods
50g apricot jam
200g cashew nuts

Click here to order your ingredients.


  • Add all veg and cook until lightly caramelised and cooked down.
  • Add curry powder and jam.
  • Add stock, tomatoes and lamb.
  • Allow to cook out, gently simmering for 30 mins.
  • Finish with freshly chopped coriander.
  • Serve with rice and garlic naan bread.

Watch the video below for a full demonstration:

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