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Traditional Lamb Curry (Indian Takeaway Style)

Recreate an Indian restaurant classic with this takeaway style traditional lamb curry recipe! A balanced curry with just a touch of heat.
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword indian curry, british indian restaurant curry, chicken curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Frying Pan or Curry Pan

Ingredients

  • 80 millilitres curry broth (used in 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
  • 80 millilitres curry broth (used in the second stage)
  • 80 millilitres curry broth (used in the third stage - 240ml in total)
  • 8-9 pieces slow cooked lamb for Indian curry dishes
  • 1 small handful fresh coriander leaves, finely chopped

Instructions

  • Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 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 another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
  • Add the remaining 80 millilitres curry broth and 8-9 pieces slow cooked lamb for Indian curry dishes . Mix well and simmer for 2-3 minutes, stirring occasionally.
  • Transfer the traditional lamb curry to a serving bowl and finish with 1 small handful fresh coriander leaves, finely chopped. Serve with your favourite Indian rice and breads.