British Traditional Curry Recipes – A Unique Spin on Curry and Casserole

curry and casserole

Did you know that the UK does a “National Curry Week” to raise funds for poor and hungry people? This food might a traditional dish in India but the introduction of curry in the UK dates back to 1,700 BC Mesopotamia. Today, there are more than 9,000 Bangladeshi, Pakistani and Indian restaurants in the UK, that are serving curry as a crowd favourite. Two dishes that the British culinary world invented as British-Asian dishes with curry are Balti and chicken tikka masala.

There was a time when a casserole was considered the best comfort food. However, creative recipes of curries have now taken the UK by the storm and people are always looking for unique recipes.

Curry vs. Casserole

The difference between curry and casserole is that the former is made in a cooker, so that the lamb can be braised to the point where it breaks apart easily and the latter is an open dish that is baked. Various chefs have put their own spins on curries and casserole to such an extent that one cannot be distinguished from the other. Does this mean that curry is just a casserole with spices? Possibly so, if the main point of focus is spices.

Following are two classic curried lamb casserole ideas that you can try to get the best of both dishes in one pot:

Traditional Lamb Curry Casserole


  • Lamb rump steak: 6 pieces
  • Brown rice: 1 cup
  • Olive oil: 2 tbsp
  • Sweet potato: ½ cup peeled and diced
  • Brown onion: 1 peeled and diced
  • Salt: 2 pinches
  • Garlic: 2 cloves peeled and diced
  • Ayam curry powder: 1 tbsp
  • Tomato paste: 1 tbsp
  • Water: ½ cup


  • In a large pan, sear the lamb and set aside
  • Add oil and sweet potato in the pan and fry until they turn brown
  • Add garlic, curry, water and tomato paste
  • Put the lamb back in the pan and let is simmer for 15 minutes
  • Cover the lid and cook until the meat becomes tender

Lamb Casserole Curry with Sweet Potatoes


  • Canola oil: 1 tbsp
  • Lamb: ¾ pounds and chopped into cubes
  • All-purpose flour
  • Crushed garlic: 2 tsp
  • Chopped onions: 1 cup
  • Chopped carrot: 1 cup
  • Chopped green bell pepper: ½ cup
  • Sweet potato: 1 cup
  • Sliced mushrooms: 1 ½ cups
  • Beef stock: 2 ½ cups
  • Red wine: 1/3 cup
  • Tomato paste: 3 tbsp
  • Curry powder: 2 tbsp


  • Dust the lamb lightly with flour and add it to hot oil in a pot or Dutch oven. Sauté for two minutes on each side and then set it on a plate
  • Add green pepper, onion, carrots, sweet potatoes and onion to the pot and cook for ten minutes
  • Add mushrooms and cook for three minutes
  • Add beef stock, tomato paste, wine and curry powder
  • Put the lamb back in the pot (you can dice it if you like)
  • Cover the pot and cook on low heat for 1 ½ hours
  • Serve it with couscous, rice or linguine

With a little spin on the recipes, curry can be made with unique flavours. For a spicier taste, you can add red chilli flakes to both the recipes.

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