Lamb Curry Recipe – Kashmiri Chili & Tandoori Masala Blend

Last Updated on 2 months by Neha Deshmukh

Lamb Curry Recipe – Kashmiri Chili & Tandoori Masala Blend

Hey everyone! If you’re anything like me, a cozy night in often revolves around a flavorful, aromatic curry. And this Lamb Curry? It’s a real winner. I first made this trying to recreate a dish I had at my favourite Indian restaurant, and honestly, I think I’ve come pretty close! The blend of Kashmiri chili and tandoori masala gives it a warmth and depth that’s just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any lamb curry. It’s a flavour explosion! The combination of spices creates a complex, yet comforting taste. It’s perfect for a weekend dinner, a special occasion, or even just when you’re craving something truly delicious. Plus, it’s surprisingly achievable at home, even if you’re not a seasoned curry chef.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 tsp Indian restaurant spice mix
• 1 tsp Kashmiri chili powder
• 1 tsp kasoor methi (dried fenugreek leaves)
• 0.5 tsp tandoori masala
• 0.5 tsp kosher salt
• 0.25 tsp coarse black pepper
• 3 Tbsp oil (about 45ml)
• 2 inch piece cassia bark or cinnamon stick
• 1 black cardamom pod
• 1 bay leaf
• 2 Tbsp minced onions or shallots
• 1 Tbsp garlic ginger paste
• 1.5 Tbsp tomato paste diluted with water (about 25ml)
• 2 Tbsp finely chopped cilantro leaves and stems
• 15 oz (about 425g) curry base
• 10-12 oz (about 280-340g) pre-cooked lamb
• 0.5 tsp sugar
• 5 halved cherry tomatoes

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this curry:

Kashmiri Chili Powder: Flavor & Color Profile

Kashmiri chili powder isn’t about heat – it’s about colour and mild flavour. It gives the curry that beautiful, vibrant red hue and a gentle fruity undertone. If you can’t find it, you can substitute with regular chili powder, but you might want to reduce the amount slightly.

Kasoor Methi (Dried Fenugreek Leaves): Aromatic Depth

Don’t skip the kasoor methi! These dried leaves have a unique, slightly bitter aroma that adds incredible depth to the curry. Crush them between your palms before adding to release their flavour.

Tandoori Masala: Regional Spice Blend

Tandoori masala varies from region to region, so feel free to use your favourite brand. It typically includes spices like coriander, cumin, turmeric, and garam masala. It’s what gives this curry that authentic tandoori flavour.

Curry Base: Understanding its Role & Variations

Curry base is essentially a pre-made sauce that forms the foundation of many Indian curries. It saves a ton of time! You can find it at Indian grocery stores or online. Different brands will have slightly different flavours, so experiment to find one you love.

Oil: Choosing the Right Oil for Authentic Flavor

Traditionally, ghee (clarified butter) is used for Indian cooking, but vegetable oil or canola oil work perfectly well too. I like to use a neutral-flavoured oil so the spices really shine.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, prepare the spice mix. In a bowl, combine the Indian restaurant spice mix, Kashmiri chili powder, kasoor methi, tandoori masala, salt, and pepper. Set aside.
2. Next, dilute the tomato paste with water to create a passata-like consistency. About 1.5 tablespoons of water should do the trick. Set that aside too.
3. Heat the oil in a pan over medium heat. Once it’s shimmering, add the cinnamon stick, cardamom pod, and bay leaf. Sauté for about 15 seconds until fragrant – your kitchen should start smelling amazing!
4. Stir in the minced onions and cilantro. Cook for about a minute, until the onions begin to soften and turn golden brown.
5. Add the garlic ginger paste and cook, stirring constantly, until the mixture stops sputtering. This usually takes another minute or so.
6. Reduce the heat and add the prepared spice mix. Stir continuously for about 30 seconds to toast the spices without burning. This step is crucial for releasing their flavour!
7. Increase the heat to medium-high and pour in the diluted tomato paste. Cook until the oil starts to separate and bubbles form – about 30 seconds.
8. Stir in 3 oz (about 85g) of curry base and cook for 30 seconds until bubbly. Scrape any bits stuck to the bottom of the pan – those are full of flavour!
9. Add another 6 oz (about 170g) of curry base and simmer for 1-2 minutes until it thickens slightly.
10. Incorporate the remaining curry base and cook until it bubbles again. Then, reduce the heat to low.
11. Mix in the pre-cooked lamb and sugar. Simmer for about 5 minutes, adding a little more curry base if the curry becomes too thick.
12. Gently fold in the halved cherry tomatoes and cook until they’re heated through.
13. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s palate is different!
• Pre-cooking the lamb is key for a tender curry. You can use leftover roast lamb or quickly sear it in a pan.
• If you want a richer flavour, add a tablespoon of cream or yogurt at the end.

Variations

Let’s get creative!

Spice Level Adjustment

Want more heat? Add a pinch of cayenne pepper or a finely chopped green chili to the spice mix.

Vegan Lamb Curry Adaptation (Using Plant-Based Alternatives)

Swap the lamb for chickpeas, lentils, or even jackfruit! Adjust the cooking time accordingly.

Gluten-Free Considerations

Ensure your curry base is gluten-free. Many commercially available bases contain wheat flour.

Slow Cooker Lamb Curry Adaptation

Brown the onions and spices in a pan first, then transfer everything to your slow cooker. Cook on low for 6-8 hours.

Festival Adaptations (Diwali, Eid)

This curry is perfect for festive gatherings! Serve with a variety of rice, naan, and sides.

Serving Suggestions

This lamb curry is fantastic with:

• Basmati rice
• Naan bread
• Raita (yogurt dip)
• A side of mango chutney

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

Let’s answer some common questions:

What is a “curry base” and can I make my own?

A curry base is a pre-made sauce that simplifies curry making. Yes, you can make your own, but it’s quite time-consuming!

Can I use different cuts of lamb for this curry?

Absolutely! Shoulder or leg of lamb work well. Just make sure it’s pre-cooked.

How can I adjust the thickness of the curry?

Add more curry base to thicken it, or a splash of water to thin it out.

What is the best way to store leftover lamb curry?

In an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.

Can this curry be made ahead of time?

Yes! The flavours actually develop even more overnight.

What rice varieties pair best with this lamb curry?

Basmati rice is the classic choice, but jasmine rice or even brown rice would also be delicious.

Enjoy! I hope you love this Lamb Curry as much as I do. Let me know in the comments how it turns out for you!