Low and Slow Lamb Curry

Slow-cooked lamb with big flavour and a smoky finish

This recipe was kindly shared with us by Charlie owner Dan O’Brien, who cooks on his Charlie Charcoal Oven in the colour Agave. Dan’s a keen home cook who knows how to get the most out of live fire — and this lamb curry is proof. It’s a brilliant example of low and slow cooking in Charlie. The lamb gets marinated overnight, then cooked gently in the oven until it’s melt-in-the-mouth tender. A final blast of fire-charred onions and tomatoes brings everything to life. It’s rich, comforting, and packed with flavour — exactly the kind of dish Charlie was made for.

Ingredients

For the marinade:

• 1.5kg lamb shoulder or leg, cut into large chunks
• 250g plain yoghurt
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt to taste

For the curry base:

• 2 tbsp neutral oil or ghee
• 1 large onion, finely chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 red chillies, sliced
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp turmeric
• 500ml passata
• 200–400ml water (top up as needed)
• Salt to taste

To finish:

• 2 red onions, quartered
• 2 large tomatoes, halved or quartered
• 1 tsp garam masala
• Juice of ½ lemon
• Handful of fresh coriander, chopped
• 1–2 green chillies, finely chopped (optional)

How to Cook It in the Charlie Oven

Fire Setup

• Use a generous amount of good quality lump charcoal — aim for at least half a football’s worth, and set it in the centre of the charcoal grates.
• Target temperature: 110–120°C (230–250°F) for a true low and slow cooking approach.
• Rack position: Start with the lowest rack for searing. Then move your pot to the middle of the oven for the long cook.
• Want more smoke? Add a handful of dry wood chips or a bay leaf to the coals (don’t soak them).

Method

1. Marinate the lamb: Mix the marinade ingredients and coat the lamb. Cover and chill overnight.
2. Sear the lamb: Set the lamb directly over the fire on the lowest rack. Cook for 15–20 minutes until it’s browned and caramelised. Set aside.
3. Make the curry base: In a heavy ovenproof pan, heat oil or ghee in the oven. Sauté onions, garlic, ginger, and chillies until softened and golden.
4. Add spices: Stir in coriander, cumin, and turmeric. Cook briefly, then pour in passata and 200ml water. Stir well.
5. Add the lamb: Tip in the seared lamb with any juices. Cover loosely with foil or a lid.
6. Slow cook: Move the pan to the middle of the oven and cook at 110–120°C (230–250°F) for about 5 hours. Stir occasionally and top up with water if it’s looking dry.
7. Fire up the veg: Skewer the onions and tomatoes. Cook them on the lowest rack, directly above the fire, until blistered and charred. Roughly chop and stir into the curry.
8. Final flavour boost: Add garam masala and lemon juice. Cook 2 more minutes.
9. Finish and serve: Sprinkle with coriander and green chillies. Serve with naan, rice, or just a spoon.

Why Cook This in Charlie?

Charlie turns a good curry into a great one. You get all the slow-cooked tenderness you'd expect, plus layers of flavour from real charcoal. Searing the lamb and charring the veg over fire gives it that extra something you just can't fake indoors. This is low and slow cooking done right.

Give It a Go

Cook it, share it, and let us know how it went. Tag @charlieoven on socials and explore loads more fire-powered recipes right here.