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Cumberland Curry

Code: STA02


We launched the Cumberland Curry to celebrate our 2nd birthday. With use of the most cumbrian produce of all 'Herdwich Lamb', this recipe is slow cooked to create a rich and beautifully textured stew like curry, 'perfect for us country folk'.

Recipe (Serves 4)

You will need...

  • 750g Dice Herdwich Lamb
  • Starly's Cumberland Curry Sachet
  • 6 tbsp vegetable oil
  • 4 tbsp white wine / cider vinegar
  • 2 vine tomatoes
  • 6 cloves of garlic (crushed)
  • 1 tbsp tomatoe puree
  • 330 ml water
  • 200g fresh spinash
  • 2 medium sized onions (grated)


  • In a bowl mix together the vinegar, garlic, tomatoe puree with the Lamb and two tsp of the sachet and marinade for 1hour.
  • Heat the oil on a medium heat and add the onions. Fry until golden brown. Add the remaining spices and fry for 30 seconds.
  • Add the lamb and sautee for 5 mins over a moderate heat. Then add the tomatoes and simmer for a further 5 mins.
  • Pour in the water and bring to the boil, then simmer for 2hours on a low heat or until the meat is tender. Add more wter if necessary to ensure it doesn't dry out.
  • Whilst the curry is cooking strain the spinach in hot water and leave to one side, then add when the lamb is cooked.
  • Serve with basmati rice and Starly's Bombay Potatoes then garnish with Corriander.
  • Use Herdwick Lamb whenever possible.
  • Perfect served with a chilled bottle of Lakeland Gold from Hawkeshead Brewery.
  • If you choose to use different meat, adjust cooking times accordingly


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