Lamb Phall Curry Recipe - Serves 4

Lamb Phall Curry Recipe

428 calories each serving (626 calories if eating with rice)


1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1 tablespoon (15ml) chilli powder
1 teaspoon (5ml) dry fenugreek leaves
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) salt
3 tablespoons (45ml) cooking oil
680g (1 lb 8 oz) lean lamb, cut into 19mm (3/4 inch) cubes
1 large onion, peeled and finely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
6 cloves of garlic, peeled and crushed
1 tin/can (400g or 14 oz) chopped tomatoes
2 tablespoons tomato paste/puree
10 fresh green chillies, finely chopped


Put the ground cumin, ground coriander, chilli powder, fenugreek leaves, garam masala and salt into a small bowl, mix well, add water to make a smooth paste and set aside
Heat the cooking oil in a large heavy-bottomed saucepan over a medium heat
Add the lamb cubes and fry until the lamb is sealed (8-12 minutes), stirring often
Remove the sealed lamb from the saucepan and set aside
Turn on the oven to heat to 200C (400F) and continue whilst the oven is warming up
Add the onion, ginger and garlic to the saucepan and fry until the onion is soft and golden (6-12 minutes), stirring often
Add the spice paste that you made, mix well and cook for 10 minutes, stirring often
Add the chopped tomatoes, tomato paste/puree and fresh green chillies, mix well and cook for 10 minutes, stirring every couple of minutes
Tip the saucepan ingredients into a large casserole, put the lid on the casserole and put the casserole into the oven and leave for 70 minutes
Remove the casserole from the oven and serve the lamb phall curry

Recipe submitted on 22 March 2016

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