The perfect Autumn curry

With a hearty yet mild taste this is a great recipe for all the family, served with the simplest of flatbreads to mop up the juices and a refreshing and crunchy raita


Hogget Curry

800 g hogget shoulder, cut into 3 cm pieces


4 garlic cloves

5 cm piece of ginger

200 g natural yoghurt

1 tsp paprika

2 tsp turmeric

1 tsp salt

2 tbsp vegetable oil

2 white onions

2 bay leaves

1 cinnamon stick

2 star anise

2 tsp cumin seeds

100 g tomato purée

250 ml lamb stock

1 x 400 g can chickpeas

2 tbsp coriander, chopped

2 tbsp mint, chopped

Minty Flatbreads

400 g self-raising flour

1 tsp baking powder

½ tsp salt

2 tsp onion seeds

2 tsp mint, finely chopped

400 g natural yoghurt

50 g butter

2 garlic cloves


¼ cucumber

¼ red onion

3 plum tomatoes

1 tbsp mint, finely chopped

300 g natural yoghurt

Sugar to taste



Serves 4-6

Hogget Curry

1. Transfer hogget into a large bowl.

2. Marinade: Crush garlic and finely grate ginger. Mix the yoghurt, garlic, ginger, paprika, turmeric and salt together with the hogget. Cover and refrigerate for at least 2 hours or preferably overnight.

3. Preheat oven to 140°C. Using a large pan with a tightly fitting lid heat the oil. Finely chop the onions and fry over a medium heat, stirring from time to time until they turn light brown, about 10 minutes.

4. Add the bay leaves, cinnamon, star anise and cumin seeds and fry for a minute or until aromatic. Add tomato purée and fry for a further couple of minutes.

5. Add the hogget with all its marinade and increase the heat to high. Fry until the meat is sealed, about 5 minutes.

6. Remove from heat and add the lamb stock, drain the chickpeas and add. Mix well.

7. Place the lid onto the pan and transfer to the preheated oven and cook until tender, about 2 hours.

8. Check the curry about every 30 minutes to ensure it is not drying out. Add water if necessary.

9. Once cooked, season to taste with salt and serve garnished with the roughly chopped mint and coriander leaves.

Minty Flatbreads

1. Transfer the flour, baking powder, salt, onion seeds and mint into a bowl and mix to evenly distribute all ingredients. Add the yoghurt and mix through, then use your hands to pat together to form a soft dough.

2. Dust a clean work surface and rolling pin with flour and tip out the dough. Divide into about 12 golf sized pieces. Roll each piece out to about 2-4 mm thick.

3. Place a non-stick frying pan over a high heat. Once hot, dry fry each flatbread for about 2 minutes on each side or until lightly browned and puffed up.

4. Meanwhile, melt the butter in a small pan and crush in the garlic cloves. Finish by brushing each flatbread with the garlic butter.


1. Finely chop cucumber and onion, dice tomato removing the seeds. Transfer to a bowl and stir in mint and yoghurt. Add sugar to taste

Tip: Either full or reduced fat yoghurt can be used for the flatbreads, reduced fat yoghurt may have a wetter consistency so more flour may be required to compensate