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12 December 2012,00:20 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Remove any -excess fat from the lamb and cut the meat into even-size strips.
  • In a bowl, mix the yogurt, cardamom, ginger, garlic, chilli powder and garam masala. Stir in the salt. Add the lamb and leave for about 1 hour to marinate.
  • Heat the oil in a karahi, wok or heavy pan and fry the onions for minutes until golden.
  • Add the bay leaf, then add the lamb with the yogurt and spice mixture. Stir-fry for 2-3 minutes.
  • Pour over the water, cover and cook for 15-20 minutes over a low heat, checking occasionally. Once the water has evaporated, stir-fry the mixture for 1 further minute.
  • Stir in the red and green chillies and the fresh coriander. Spoon into a serving dish and serve hot.


  • 250 grams lean lamb fillet (tenderloin)
  • 150 grams natural (plain) low fat yogurt
  • ¼ teaspoon ground cardamom
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon Cooking oil
  • 2 medium onions, chopped
  • 1 bay leaf
  • 350 ml water
  • 2 fresh green chillies, sliced lengthways
  • 2 fresh red chillies, sliced lengthways
  • 2 tablespoon fresh coriander (cilantro) leaves

2 comments for “Spiced Lamb with Chilies”

  • BertieColeman
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