In episode 5 of Next Level Chef Season 3 I was back in the basement and this time making curry! Had I made curry before? Nope! But I was flipping through cookbooks the night before this challenge and one of Gordon Ramsay’s recipes for “Minced Lamb Curry” caught my eye so I wrote it down and memorized it. If that isn’t the Lord then I don’t know what is. Being in the basement again I was certain none of the ingredients I wanted would make it down to the bottom so when I saw the ground lamb staring back at me it was as if the heavens were opened and the good Lord dropped it down to me Himself. 

I mean seriously, I can’t believe that happened. I had kind of a minimal grab which made my mentor, Richard Blais worry, but I wasn’t worried because it was exactly what I needed to make the Lamb Curry I had memorized the night before. I felt so calm while making this dish even though I had never made it before and even had time to make a homemade naan bread. When they called my dish as best in my group I was ECSTATIC!! I couldn’t believe it!!! So here is my take on Gordon’s Lamb Curry. I hope you love it! 

Lamb Curry


  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 1/2 tsp fresh ginger, minced
  • 2 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 1 tsp cardamom
  • 2 Tbs tomato puree
  • 1 lb ground lamb
  • 2 cups lamb stock (or chicken)
  • 1 16oz can diced tomatoes


  • 1 3/4 cup all purpose flour
  • 2 tsp sugar
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 3 tsp oil
  • 3/4 cup milk


  1. Bring a dutch oven or large pot to medium high heat and add about 2 Tbs oil. Saute the onions until translucent.
  2. Add garlic and ginger and cook.
  3. Reduce the heat to medium low and add the spices.
  4. Add tomato paste and stir.
  5. Add the ground lamb and stir until cooked.
  6. Add stock and diced tomatoes to the pot and stir to incorporate.
  7. Let everything cook for about 10 minutes allowing the flavors to develop as everything gets nice and bubbly.

For the Naan (I would start with this and let it rest while you start your curry):

  1. Whisk together all the dry ingredients in a bowl.
  2. Make a well in your dry ingredients and add the oil and milk.
  3. Mix together until a shaggy dough forms.
  4. Turn out dough onto a clean surface and begin to knead until all the dough comes together into a smooth elastic ball. (about 5 minutes)
  5. Let dough rest for 10 min.
  6. Cut dough into 4 equal pieces for large naan or 8 for small naan and roll out to 1/8 inch thick.
  7. Cook on a nonstick skillet on medium high heat, turning after a few minutes and its turned a nice golden brown.
  8. Remove from the pan and brush with melted butter and herbs. Enjoy with your lamb curry!

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