Ramu Kare (Japanese Lamb Curry with Ginger and Garlic)
Slow-simmered lamb shoulder with potato and carrot, lifted with fresh ginger and garlic in a mellow curry sauce.
Made with Ginger and garlic paste and Japanese curry roux. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelEasy
- Costabout £4.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large heavy pan and brown the lamb in two batches for 4 minutes each. Lift out.
8 min - 2
Add the onion and cook for 6 minutes. Stir in your ready made ginger and garlic paste (see the base recipe) for 1 minute.
7 min - 3
Return the lamb, add the water, bring to a simmer, cover and cook gently for 1 hour 15 minutes until nearly tender.
75 min - 4
Add the carrots and potatoes and simmer for 20 minutes.
20 min - 5
Stir in your ready made Japanese curry roux (see the base recipe) and simmer for 10 minutes until thick and glossy. Check the lamb is tender.
10 min - 6
Meanwhile, cook the rice with 450 ml water, covered, on the lowest heat for 12 minutes and rest for 10. Serve the curry over the rice.
Tips
- Skim off excess fat before adding the roux, as lamb shoulder can be fatty.
- Cut the meat into even chunks so it cooks at the same pace.
- Lamb is popular in Hokkaido curry. A little cumin adds a nice depth.
- Leftovers taste even better the next day.
Storing and freezing
Cool within 90 minutes and keep in the fridge up to 3 days or freeze up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use lamb leg or neck?
Yes. Neck fillet is excellent and leg works but needs trimming and may be drier. Shoulder is the easiest, being forgiving in slow cooking.
Is it gluten free?
Yes, with a gluten free roux. The ordinary ingredients contain no gluten. It is also dairy free, egg free and nut free.
Can I use a slow cooker?
Yes. Brown the lamb, then cook on low for 7 hours with the vegetables added for the last 2 hours. Stir in the roux for the final 30 minutes.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.