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Madras curry

Serves: 4 people
Prep time:



  • 1 tbs olive oil 
  • 600 g diced lamb 
  • 1 brown onion, diced 
  • 2 tbs Madras curry paste 
  • 1⁄2 cup tomato passata 
  • 500 ml (2 cups) Campbell’s Real Stock - Vegetable 
  • 500 g potatoes, peeled, cut into 1cm dice 


  1. Heat oil in a large saucepan over high heat. Cook lamb in 3 batches, turning occasionally for 5 minutes or until browned. Remove and set aside.
  2. Cook onion, stirring occasionally for 3 minutes or until golden. Add curry paste and cook, stirring often, for 2 minutes or until aromatic. Return lamb. Add passata and Campbell’s Real Stock. Cover, reduce heat to low and cook, stirring occasionally for 30 minutes, or until lamb is tender. Add potato and cook, covered, stirring occasionally for a further 30 minutes.
  3. Serve with naan bread.