Go Back Email Link
–+ servings
Print Pin
No ratings yet

Lamb Patia Curry (Indian Restaurant Style)

Recreate an Indian restaurant classic with this delicious takeaway style sweet and sour lamb patia curry recipe!
Course Main Course, Dinner
Cuisine Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, indian curry, patia curry, patia, sweet and sour
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 curry pan or large frying pan

Ingredients

  • 80 ml curry broth (Used in the first stage)
  • 80 ml curry broth (Used in the second stage)
  • 80 ml curry broth (Used in the third stage - 240ml in total)
  • 1 teaspoon garlic & ginger paste
  • 1 teaspoon dried fenugreek leaves
  • 1/4 teaspoon mild chilli powder
  • 1 teaspoon tomato puree
  • Pinch sea salt
  • 1 small handful fresh coriander leaves finely chopped
  • 8-9 pieces slow cooked lamb for curry dishes
  • 2 tablespoons tomato ketchup
  • 1 tablespoon mango chutney
  • 2 teaspoons fresh lemon juice or lemon dressing
  • 1/2 teaspoon beetroot powder
  • 1 tablespoon water

Instructions

  • 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.
  • 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.
  • Pour cooked lamb patia curry into a serving dish or container. Garnish with more fresh coriander and serve with your favourite Indian rice and breads.

Notes

Indian restaurant style patia sauce can be prepared ahead - make the sauce as described and add cooked meat / vegetables when you reheat the curry sauce.
Add authentic vibrant red colour to your Indian takeaway style patia curry with beetroot powder.
Chasni:  Add 50ml single cream and 1/2 teaspoon mint sauce to make a delicious chasni style curry sauce!