With our favourite Asian fusion food at sea off the menu for a little while longer, we’re recreating the flavours of Sindhu, a P&O Cruises favourite, at home.

Lamb curry with white rice


600g boneless lamb rump or neck fillet

2.5cm piece of fresh ginger

6 cardamon pods

3 garlic cloves

1 1/2 tbsp vegetable oil

4 cloves

3tbsp onion paste

1tbsp ground coriander

1tsp red chilli powder

1tsp garam masala

1tsp ground tumeric

1/4tsp ground black pepper

250ml water, plus an extra 2tbsp

pinch of saffron threads

2tbsp Greek yoghurt

Fresh coriander leaves

1/2 lemon

Sea salt to taste


  1. Cut the lamb into bitesize pieces, trimming and discarding any fat. Peel and finely chop the ginger. Lightly crush the cardamon pods to release the seeds. Peel and thinly slice the garlic.
  2. Heat the oil over a medium-high heat. Add the cardamon pods with the seeds and the cloves and stir until they crackle. Add the ginger and garlic, stirring to make sure the garlic doesn’t over brown.
  3. Add the onion paste and stir for 30 seconds until it begins to loosen. Turn the heat to very low and stir in ground coriander, chilli powder, garam masala, turmeric and black pepper. Stir for a minute.
  4. Stir in the lamb, increase the heat and stir until it is browned on all sides and coated in the spice mixture. Watch closely so nothing burns. Stir in 250ml water and the saffron. Salt and bring to the boil, stirring often.
  5. Reduce the heat, cover the pan and leave the lamb to simmer for 10 minutes or until tender. Top up the liquid, when necessary, to ensure the lamb is always submerged.
  6. Mix the yoghurt and two tablespoons of water. Rinse and finely chop enough coriander leaves to make about two tablespoons. Squeeze in two tablespoons of lemon juice.
  7. When the lamb is tender, stir the yoghurt mixture into the pan. Add the lemon juice and season with salt, then stir in the chopped coriander to serve.