Succulent Lamb Curry by Sarah Ali Choudhury

Sarah Ali Choudhury

Sarah Ali Choudhury

3rd May 2018
Sarah Ali Choudhury

Succulent Lamb Curry by Sarah Ali Choudhury

Succulent Lamb Curry and Butternut Bhaji by Sarah Ali Choudhury


  • Lamb Curry
  • 1/2 kg diced lamb
  • 1 finely chopped onion
  • 5 cloves finely chopped garlic
  • 1 tbsp grated ginger
  • 1/2 tsp salt (or to taste)
  • 1/4 green pepper Finely chopped
  • 1 large tomato chopped finely
  • 1tsp concentrated tomato puree
  • 1 bay leaf
  • 3 cardamons
  • 1 inch cinnamon stick
  • 1tbs mixed curry powder
  • 1/2 tsp tumeric powder
  • 1tsp garam masala
  • 1 tbs coriander powder
  • 1/4 tsp chilli powder (optional)
  • 1/4 tsp paprika
  • 2tbsp sunflower oil
  • Fresh Coriander for garnish
  • 50ml water
  • Butternut Bhaji
  • 1 small/medium Butternut squash (peeled and finely diced)
  • 1 medium onion finely chopped
  • 4 cloves fresh garlic finely chopped
  • 1 tsp Coriander powder
  • 1 tbsp cumin powder
  • 1/4 tsp Tumeric Powder
  • 1 tsp concentrated tomato puree
  • 1tbsp sunflower oil
  • Coriander or spring onion for garnish
  • 25ml water


1. Heat oil
2. Add bay leaf, cardamons and cinnamon stick,
3. Add garlic, ginger, onion, green pepper and salt and fry on a low to medium heat, stirring regularly until onions soften 5-10 mins.
4. when onions start to caramelise add the tumeric, coriander, garam masala, mixed curry powder, chilli powder, paprika and the tomato puree and stir well.
5. Add 50 ml water and stir well then add the tomato.
6. After about 10 mins you will notice a little oil come to the top of the mixture. This means the spices are cooked and it is at this point that you add the diced lamb.
7. Stir well and cover. Cook this for 15- 20 mins regularly stirring ensuring it doesn't burn and for the last 5 mins leave it on slow heat and covered.
8. Garnish with fresh coriander and serve.
For the Butternut Bhaji's
1. Heat oil in a heavy based pan
2. Add garlic, onion and salt
3, Allow to soften and then add cumin, tumeric and coriander powder, along with the tomato puree
4. Add water and allow to cook on a slow heat for 5-7 mins
5. turn to medium heat for 3-5 mins
6. Add the butternut squash , stir well and cover.
7. You will need to cook for about 15-20 mins on slow heat to allow squash to cook through properly, ensure that you stir regularly.
8. When done, serve and garnish with fresh coriander or spring onion.

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