Lamb Patia Curry (Indian Takeaway Style)

Make an Indian restaurant classic with this delicious takeaway style sweet and sour lamb patia curry recipe!

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When it comes to a good takeaway Indian curry, your local restaurant chef has something for all palates. For those who prefer something on the less spicy side, the tangy, sweet and sour flavour of patia curry sauce is quite unique. This recipe uses Indian restaurant style curry broth, as well as a combination of ketchup, mango chutney and lemon juice, with beetroot powder added for colour.

Ingredients For Lamb Patia Curry

This Scottish Indian takeaway style lamb patia curry recipe takes just minutes to put together using Indian restaurant style curry broth. This pre-made broth is a spice and onion filled blend that you can use in a variety of dishes. As in many Indian takeaways, it serves as a building block to different curry sauces and makes it possible to cook dishes in just a few minutes. The broth is cooked out with other ingredients including garlic & ginger paste, dried fenugreek leaves and fresh coriander.

To add sweet and sour flavour to the finished patia curry sauce, tomato ketchup, mango chutney and fresh lemon juice are added to the simmering sauce. Vibrant red colour is added in the form of beetroot powder.

• Curry Broth
• Garlic & Ginger Paste
• Dried Fenugreek Leaves
• Chilli Powder
• Tomato Puree
• Sea Salt
• Fresh Coriander
• Slow Cooked Lamb For Indian Curry Dishes
• Tomato Ketchup
• Mango Chutney
• Fresh Lemon Juice
• Beetroot Powder

How To Make Lamb Patia Curry

Making this lamb patia curry is simple! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, a small amount of the curry broth is mixed with garlic & ginger paste, dried fenugreek leaves (also known as methi), chilli powder, tomato puree, sea salt and fresh coriander. The sauce is cooked out and more curry broth is added. Next, slow cooked lamb is added. Then, the ketchup, mango chutney and fresh lemon juice is used for sweet and sour flavour. Beetroot powder mixed with a touch of water adds a familiar red colour to the sauce and it’s ready to serve.

Step 1: Begin Curry Sauce

In a wok or large frying pan, add 80 ml curry broth. Add 1 teaspoon garlic & ginger paste, 1 teaspoon dried fenugreek leaves, 1/4 teaspoon mild chilli powder, 1 teaspoon tomato puree, Pinch sea salt and 1 small handful fresh coriander leaves. Mix well and cook over medium-high heat until the sauce begins to simmer. Reduce the heat to medium and simmer for 1 minute. Add another 80 ml curry broth and 8-9 pieces slow cooked lamb for curry dishes, mix well and simmer for another 2-3 minutes. Add remaining 80 ml curry broth, mix well and simmer for 1 minute.

Step 2: Add Sweet & Sour Patia Ingredients

Add 2 tablespoons tomato ketchup, 1 tablespoon mango chutney and 2 teaspoons fresh lemon juice or lemon dressing. Mix well and simmer for another 30 seconds. Combine 1/2 teaspoon beetroot powder and 1 tablespoon water in small bowl, add to sauce and mix well once more.

Step 3: Finish Lamb Patia Curry

Transfer lamb patia curry to a serving dish or container. Garnish with a touch more fresh coriander and serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Lamb Patia Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked lamb.
Cooking The Curry Sauce: Each time curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the curry sauce becomes thick too quickly (or if you like more patia curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style lamb patia curry recipe. If you do, let me know in the comments how it went!

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Scottish Indian Takeaway Style Lamb Patia Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into tikka masala, korma, dansak and most every other curry you can think of. You can use this recipe.

Can I use lamb tikka to make lamb tikka patia curry instead?
You can definitely use cooked lamb tikka pieces in this recipe to make a takeaway lamb tikka patia instead. It’s a great variation that will add a touch of char and smoke flavour to the finished patia curry sauce.

Can I use red food colouring instead of beetroot powder to add colour to curry sauce?
Indian restaurant kitchens often use food colouring to make dishes vibrant and colourful. Absolutely, you can use a touch of powdered red food colouring in this recipe instead if you prefer. But, I love beetroot powder for natural colour and sweetness. It doesn’t taste like beetroot in the finished curry!

Is lamb patia the same as lamb puri?
Yes, the patia curry sauce used in this recipe is like the curry sauce used in sweet and sour puri dishes in many Indian restaurants! Puri dishes typically come with just a small portion of the sauce, alongside delicious fried puri bread.

What can I serve with lamb patia curry?
This sweet & sour curry is delicious with pilau rice and puri.

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Do you like this Indian takeaway style lamb patia curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Scottish Indian takeaway style veggie pakora, spiced onions, parka dal, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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