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Guaranteed to please at any dinner party, this warming and intensely aromatic curry features tender lamb in a thick masala gravy. Toasted whole spices give the dish extra vibrancy and depth. Serve with pilau or warm naan bread.

Serves 4


1kg lamb chops 1 onion, pulsed in a blender 2 tsp garlic paste 2 tsp ginger paste 2 tomatoes, pulsed in a blender 5-6 green chilies, deseeded and slit length ways 2 tbsp fresh coriander, finely chopped 4 tbs oil 2 tbs lemon juice 1.5 cups of water +1 cup water at the end if desired. 1 tsp salt or to taste 1 tsp garam masala 1 tsp coriander powder 1/2 tsp turmeric powder 1 tsp Kashmiri red chilli powder 1 black cardamom 3 green cardamom 2 bay leaves 2 tsp cumin seeds


1. Add the oil to the pan and heat, add the whole spices, 1 black cardamom, 3 green cardamoms, 2 bay leaves and 2 tsp cumin seeds let them splutter for a couple of minutes.

2. Add the lamb pieces and cook for 10 mins until they change in colour, add the salt, ginger and garlic paste and cook for 5 minutes on medium heat, then add 1.5 cups of water and cook for 35 mins on medium heat.

3. The water should have evaporated, now add the lemon juice and mix, then add the pulsed onions and cook for 4-5 minutes, then add the garam masala, coriander powder, and Kashmiri chilli powder, and cook for 2 of minutes.

4. Now add the puréed tomatoes and cook on medium heat for 3-5 mins until the oil separates, Now at this stage, you can add more water for required consistency of sauce or have a dry dish, then add the slit chilies and cover for a further 2 minutes. Garnish with coriander leaves and serve.

Serve with Rice, Roti or Nan.


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