Indian spicy lamb







Cook Time

25-30 Min


  • 2 teaspoons ground turmeric
  • 500g/1lb 2oz lamb, cut into small pieces
  • 100ml/3 1⁄2fl oz vegetable oil
  • 2 onions, finely sliced
  • 3 garlic cloves, mashed
  • 1 green chilli
  • 1⁄2 teaspoon ground coriander
  • 10 curry leaves
  • 2.5cm/1in piece of fresh root ginger, finely chopped
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon garam masala
  • 100g/4oz desiccated coconut
  • salt
  • Put 450ml/1 3⁄4pt water in a large heavy saucepan, add 1⁄2 teaspoon of the turmeric and 1 teaspoon salt, and bring to the boil. Add the lamb pieces and simmer, uncovered, for 15 minutes until the lamb is well cooked and the water has almost evaporated.
  • Remove the pan from the heat and set aside.
  • Heat the oil in a large frying pan. Add the onions and sauté until golden and caramelized. Add the garlic, chilli, coriander and remaining turmeric. Mix well, then add the curry leaves and ginger. Cook, stirring, for 2 minutes.
  • Drain any excess water from the lamb, and stir the meat into the onion mixture. Add the ground pepper and garam masala, and stir-fry for 5 minutes or until the mixture becomes quite dry.
  • Add the coconut and season with salt. Give the dish a final stir, then serve immediately.
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