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Mumbai-style braised lamb


  • Toast the coriander, cumin and mustard seeds, cinnamon and cardamom in a dry pan to release aromas. Then grind using a mortar and pestle. Add the garam masala, curry spices, nutmeg and turmeric, and grind a little more.
  • Heat a little oil in a large heavy-bottomed casserole (or pot) and briefly saute the garlic and onion, continually stirring. Then add the ground spices and briefly cook to toast, continually stirring.
  • Add the cubed lamb to the spices and toss until well coated and sealed. Then add 2 cups stock with the tomatoes, potatoes and salt. Mix well, cover, turn the heat down and simmer very gently for 1¼-1½ hours until tender, adding more stock as needed. Add the coriander, peas and lemon juice. Mix well, taste for seasoning and briefly cook.
  • Serve on a bed of steamed rice in individual flat soup bowls.


  • 1 tbsp coriander seeds
  • 1 tspn cumin seeds
  • ½ tspn mustard seeds
  • 2 cinnamon sticks
  • 6 cardamom pods
  • 1 tspn garam masala
  • heaped ½ tspn hot crushed curry spices or any hot curry powder
  • ½ tspn ground nutmeg
  • ½-1 tspn turmeric
  • vegetable oil
  • 4 large garlic cloves, crushed
  • 1 large onion, finely chopped
  • 800g-1 kg lean cubed lamb
  • 2 cups+ chicken stock
  • 2 cans diced tomatoes
  • 8-10 chats (baby potatoes), peeled & halved
  • a pinch of sea salt flakes
  • 2 tbsp chopped fresh coriander
  • 1 cup frozen peas
  • a squeeze of fresh lemon juice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm