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South Indian Garlic Chilli Lamb Curry (Indian Takeaway Style)

Make a modern Scottish Indian restaurant classic at home with this South Indian garlic chilli lamb curry recipe.
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword indian curry, british indian restaurant curry, South Indian garlic chilli, lamb curry, indian lamb curry, south indian garlic chilli lamb curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 portion

Equipment

  • 1 Pestle & Mortar
  • 1 Frying Pan or Curry Pan

Ingredients

  • 3 fresh green finger chillies (seeds & pith removed for milder heat, left in for more heat)
  • pinch sea salt
  • 1 teaspoon vegetable oil
  • 2 teaspoons vegetable oil
  • 1 small onion, finely chopped
  • 1/2 red pepper, finely chopped
  • 1/2 green pepper, finely chopped
  • 80 millillitres 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
  • 1 teaspoon dried fenugreek leaves (methi)
  • 1 small handful fresh coriander leaves, finely chopped
  • 8-9 pieces slow cooked lamb for Indian curry dishes
  • 80 millilitres curry broth (for the second stage)
  • 80 millilitres curry broth (for the third stage)
  • 50 millilitres single cream
  • 1 teaspoon ground almonds
  • 1 teaspoon cashew butter
  • 1 teaspoon salted butter
  • 1/4 teaspoon garlic powder

To Serve

  • pinch garam masala
  • 1 teaspoon single cream
  • small pinch fresh coriander leaves, finely chopped
  • 1 fresh green finger chilli, sliced
  • 1/2 spring onion, sliced

Instructions

  • In a pestle and mortar, add 3 fresh green finger chillies (seeds & pith removed for milder heat, left in for more heat), 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 red pepper, finely chopped and 1/2 green pepper, finely chopped and stir-fry for 2 minutes. Add 80 millillitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1/4 teaspoon beetroot powder, 1 teaspoon dried fenugreek leaves (methi) and 1 small handful fresh coriander leaves, finely chopped. Bring to the boil, then add 8-9 pieces slow cooked lamb for Indian curry dishes and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
  • Add the remaining 80 millilitres curry broth, 50 millilitres single cream, 1 teaspoon ground almonds, 1 teaspoon cashew butter, 1 teaspoon salted butter and 1/4 teaspoon garlic powder. Mix well and simmer for 2 minutes until the South Indian garlic chilli curry sauce is medium thick and bubbling hot.
  • Transfer the South Indian garlic chilli lamb curry to a serving bowl. Garnish with pinch garam masala, 1 teaspoon single cream, small pinch fresh coriander leaves, finely chopped, 1 fresh green finger chilli, sliced and 1/2 spring onion, sliced. Serve with your favourite Indian rice and breads.