Lamb Shearer curry from Sachin's

Recipe: How To Make Sachins’ Lamb Shearer Curry

Luxe, Alan Shearer and Bob Arora team up to create a delicious curry masterpiece. Here’s how you can make the delicious Lamb Shearer at home in your very own kitchen…

Alan Shearer and Bob Arora making the Lamb Shearer curry


Serves 2

  • 500g Diced Lamb
  • 2 onions, finely chopped
  • 2 1/2 tsp oil
  • 5 fresh curry leaves
  • 1/2 tsp coriander seeds, cumin seeds, and fennel seeds (They need to be warmed in a pan. This will gently roast them and add more flavour to the dish)
  • 1/2 tsp garlic and ginger puree blended with a pinch of salt and a little oil and water
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/4 tsp garam masala
  • 1 whole green chilli if you want more heat
  • 1 tomato, finely chopped
  • 1/2 pint water
  • 3 tbsp natural yoghurt
  • 1 tsp tomato puree


Heat the oil in a heavy-bottomed pan ideally with a lid

Add the onion, garlic and ginger puree followed by the spices and gently cook down for five minutes. Add splashes of water if the mix looks too dry. You should have a thick sauce. 

Add the finely chopped tomato and cook until it is soft and blended into the sauce. Add fresh chilli at this point if you like extra heat.

Add the cubes of diced lamb to the pan and heat through on a low heat, mixing until the lamb is cooked through and has taken on the colour of the spices and flavour. Once cooked remove from the heat.

Mix the natural yoghurt and tomato puree together. This needs to be added to the hot pan and stirred in – you should not heat the mixture now or the yoghurt will separate.

Garnish with fresh coriander and serve immediately with rice and naan bread.

Tuck in and enjoy!