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Lamb Sharabi Curry (Indian Takeaway Style)

Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, Indian, british indian restaurant curry, sharabi curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 2 fresh green finger chillies, thinly sliced
  • Pinch sea salt
  • 1 teaspoon vegetable oil
  • 2 teaspoons vegetable oil
  • 1 small onion, finely chopped
  • 1/2 green pepper, finely chopped
  • 1 salad tomato, deseeded and roughly chopped
  • 80 millilitres curry broth (for the first stage)
  • 1 teaspoon garlic ginger paste
  • 1 teaspoon tomato puree
  • 1/4 teaspoon mild red chilli powder
  • 1/4 teaspoon beetroot powder
  • Pinch cinnamon powder
  • 1 teaspoon dried fenugreek leaves
  • 1 small handful fresh coriander leaves, finely chopped
  • 80 millilitres curry broth (for the second stage)
  • 8-9 pieces slow cooked lamb for Indian curry dishes
  • 80 millilitres curry broth (for the third stage)
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Scotch whisky
  • Pinch garam masala

Instructions

  • 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.
  • 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.
  • 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.
  • 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.