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Rajasthani red lamb curry


  • Dry toast the cumin seeds in a pan. Then grind with the dried chillies using a mortar and pestle (or in small food processor). 
  • Add the ground coriander, turmeric and garam masala. Mix well and then combine with 250 gm yoghurt and the salt. Set aside. 
  • Heat a thin layer of oil in a heavy-bottomed pot and brown the lamb all over. Remove the lamb and pour off most of the oil. 
  • Add fresh oil if needed to make up 5 tbsp oil and gently sauté the garlic and onions until fairly tender, regularly stirring. 
  • Then add the tomato paste and cardamom pods. Briefly cook, continually stirring until well combined. 
  • Add the yoghurt mixture and mix.
  • Then add the lamb and stir until well coated. Bring to the boil, turn the heat down, cover and simmer for about 1½ hours until the lamb is tender. Taste the sauce for seasoning, before stirring through the coriander
  • Combine the remaining yoghurt with the mint and lemon juice. 
  • To serve, mound a generous amount of steamed rice in individual bowls and top with the curry and a dollop of the mint yoghurt.


  • 1 heaped tspn cumin seeds
  • 10-12 small dried red chillies, crushed 
  • 1 heaped tspn ground coriander
  • 1 heaped tspn ground turmeric
  • 1 heaped tspn garam masala
  • 250 gm + 1 cup thick plain yoghurt
  • 1 tspn salt
  • vegetable oil
  • 1½ kg lamb shoulder, cut into pieces with some bone
  • 10 garlic cloves, sliced
  • 3 medium onions, finely sliced
  • 2 heaped tbsp tomato paste
  • 10 cardamom pods, smashed
  • 2 heaped tbsp chopped fresh coriander
  • 3 heaped tbsp chopped fresh mint
  • juice of ½ lemon

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