Lamb Sharabi Curry (Indian Takeaway Style)

Recreate a warming Scottish Indian takeaway style classic with this lamb sharabi curry recipe. It heats you up with a dram of whiskey!

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If Scottish Indian curry dishes are unique, there’s one that stands out as having even more of a Scottish twist and that’s this lamb sharabi curry. This Scottish Indian takeaway style curry uses Indian restaurant style curry broth, as well as a combination of green chillies, onion, pepper, tomato and Scotch whisky. The resulting sauce is warming and fiery, perfect for a Scottish Indian takeaway dish.

Ingredients For Lamb Sharabi Curry

This Scottish Indian takeaway style lamb sharabi curry recipe is quick to put together using Indian restaurant style curry broth. This pre-made broth is a spice and onion filled mix that you can use to make lots of different curry dishes. As in many takeaway restaurants, the broth is a route to a variety of sauces and makes it possible to cook curry in just a few minutes. In this case, it’s cooked out with other ingredients including green chillies, onion, peppers and whiskey to make a fiery and heartwarming sharabi curry sauce. With deliciously tender lamb for curry dishes already cooked, you can serve up this famous Indian takeaway style curry in just a few minutes!

• Green Chillies
• Sea Salt
• Vegetable Oil
• Onion
• Green Pepper
• Salad Tomato
• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Mild Red Chilli Powder
• Cinnamon Powder
• Beetroot Powder
• Dried Fenugreek Leaves (Methi)
• Slow Cooked Lamb For Indian Curry Dishes
• Fresh Coriander Leaves
• Tomato Ketchup
• Scotch Whisky
• Garam Masala

How To Make Lamb Sharabi Curry

Making this delicious Scottish Indian takeaway style lamb sharabi curry is easy! And, with curry broth already prepared in the fridge or freezer, it takes just a few minutes too. First, green chillies are pounded to a paste. Next, onions, green pepper and tomato are fried before a small amount of curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder, dried fenugreek leaves and sea salt. More curry broth is added, along with slow cooked lamb, tomato ketchup and Scotch whisky to create a fiery and warming curry sauce packed with heat. The finished sauce has a real fiery heat, as well as being very tasty indeed, just like one you might expect to receive from your favourite Scottish Indian restaurant kitchen.

Step 1: Make Chilli Paste

In a pestle and mortar, add 2 fresh green finger chillies, thinly sliced and Pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli splashback!). Add 1 teaspoon vegetable oil, mix and set aside.

Step 2: Begin Curry

Heat 2 teaspoons vegetable oil in a frying pan or curry pan over medium heat. Add 1 small onion, finely chopped, 1/2 green pepper, finely chopped and 1 salad tomato, deseeded and roughly chopped and stir-fry for 2 minutes. Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1/4 teaspoon beetroot powder, Pinch cinnamon powder, 1 teaspoon dried fenugreek leaves and 1 small handful fresh coriander leaves, finely chopped. Mix well and simmer for 1-2 minutes.

Step 3: Simmer Curry

Add another 80 millilitres curry broth and 8-9 pieces slow cooked lamb for Indian curry dishes. Mix well and simmer for 2 minutes. Add the remaining 80 millilitres curry broth, the prepared green chilli paste and 1 tablespoon tomato ketchup. Simmer for 1 minute. Finish with 1 tablespoon Scotch whisky and Pinch garam masala and simmer for 1 more minute.

Step 4: Serve

Transfer the lamb sharabi curry to a serving bowl, garnish with a touch more fresh coriander and serve with your favourite Indian rice and breads.

Recipe Tips For Indian Restaurant Style Lamb Sharabi 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 sharabi curry sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the sharabi curry sauce becomes thick too quickly (or if you like more hot and fiery sharabi curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sharabi sauce is cooking.

I hope you’ll try this Indian takeaway style lamb sharabi recipe. If you do, let me know your thoughts by leaving a review or a comment!

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Lamb Sharabi 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 South Indian garlic chilli, dansak, bhuna and most every other curry you can think of.

Can I use lamb tikka to make lamb tikka sharabi instead?

You could absolutely use cooked lamb tikka pieces in this recipe to make a takeaway style lamb tikka sharabi curry instead. It’s a tasty variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with lamb sharabi curry?

This rich and fiery hot sharabi curry is delicious with pilau rice and puri.

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Do you like this Indian takeaway style lamb sharabi 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 spiced onions, pink pakora sauce, paratha, basmati rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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