Dhaba Style Lamb Curry

Dhaba Style Lamb Curry

Serves: 3-4
Prep Time 15mns + Cook Time: ~30 minutes

  • 500g Lamb pieces cut into chunky pieces. 
  • 30g of Spice Squad Gunpowder Spice Mix
  • 1/2 large onion, finely chopped
  • 3/4 cup yoghurt milk
  • 2 tablespoons oil (Ghee preferred)
  • 2 Tomatoes finely chopped
  • 1/2 cup of freshly chopped coriander (optional)
  • 1 cup water
  • Salt - This blend keeps it low, add up to 1/4 tsp if you’d like a little more! 

Instructions:

  1. Marinate the meat with Gun Powder spice blend & 3/4 cup of yoghurt for a minimum 15 minutes (longer the better)
  2. In a big pan, heat the oil/ghee over medium heat. After adding the chopped onion and tomatoes, cook for approximately five minutes, or until it is soft and translucent.
  3. Add the marinated meat, ginger, and lemon grass. After giving everything a good stir, cover and let it cook slowly for fifteen minutes. Stir every five minutes over a low flame.
  4. Remove the top and continue cooking while adding 1 cup of water. For another 15-30minutes, or until the meat is soft, stir every five minutes.
  5. Sprinkle freshly chopped coriander and give it a good stir. 

Tips:

  • Let the curry rest, when the oil starts to separate, it’s your cue to dive in!

Serving Suggestions:

  • Serve hot with steamed basmati rice.
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