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Lamb Jaipuri Curry (Indian Takeaway Style)

Make a vegetable packed Indian takeaway classic at home with this lamb Jaipuri curry recipe!
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, british indian restaurant curry, chicken curry, jaipuri, jaipuri curry, chicken jaipuri
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 small onion, sliced
  • 1/4 green pepper, sliced
  • 3 small button mushrooms, sliced
  • 80 millilitres curry broth (for the first stage)
  • 1 teaspoon garlic ginger paste
  • 1 teaspoon tomato puree
  • 1/4 teaspoon mild red chilli powder
  • 1 teaspoon dried fenugreek leaves (methi)
  • pinch sea salt
  • 1 small handfull fresh coriander leaves, finely chopped
  • 8-9 pieces slow cooked lamb for curry dishes
  • 80 millilitres curry broth (for the second stage)
  • 80 millilitres curry broth (for the third stage)
  • 1 tablespoon single cream

Instructions

  • Heat 2 teaspoons vegetable oill in a frying pan or curry pan over a medium heat. Add 1/2 small onion, sliced, 1/4 green pepper, sliced and 3 small button mushrooms, sliced. 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 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handfull fresh coriander leaves, finely chopped. Bring to the boil. Add 8-9 pieces slow cooked lamb for curry dishes and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
  • Add the remaining 80 millilitres curry broth and 1 tablespoon single cream. Simmer for another 2 minutes until the jaipuri curry sauce is medium thick. Transfer the lamb jaipuri curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.