Spice Girls Curry Tips

Inject some zig-a-zig-ah into your lamb and celebrate national curry week. A combination of the spices below is the key to a great paste, or explore our recipes to find the one for you. Our lambassadors have shared their top tips for creating a curry to rival your local takeaway, so there’s nothing left to do but get cooking.

Tips from Charlotte's Lively Kitchen

When making your curry start by frying your onions in oil. The longer you cook them the more flavour they add to your curry, so if you have time cook them on a really low heat for at least 15 minutes, preferably more, until they're soft and golden brown in colour before adding your other ingredients.

If some of the people you're cooking for don't like too much heat then leave out the chilli for most of the cooking, remove some of the sauce for those people and then add some finely chopped chilli to the remaining sauce and simmer for a few minutes for everyone else.

Tips from Easy Peasy Foodie

My biggest curry cooking tip would be to slow cook curries whenever possible. You get lovely tender meat that just melts in the mouth, and you get a richer more authentic tasting sauce. Slow cooking also means you can use more economical cuts of meat, so it's budget friendly!

Slow cooking a curry is so easy too - you can prep your curry in a matter of minutes, then pop it in the oven or slow cooker and forget about it until dinner time! You can slow cook lamb curries for 2 hours in the oven or 8-10 hours in a slow cooker. And whilst you are at it, why not make double and freeze the rest for a super speedy meal next time?

Tips from Elizabeth's Kitchen Diary

My curry cooking tip would be to use freshly toasted and ground spices. It's amazing how quickly dried spices lose their flavour when they're stored, so always make sure your spice jars are in date and go for the whole spice, if possible, instead of ready ground. It makes such a big difference to the flavour of the final dish.