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Grid Iron Meat

Rajasthani Lamb Curry

Bold, fiery and deeply spiced, this Rajasthani Lamb Curry brings the heat and flavour of northern India straight to your kitchen. Using a blend of warming spices, chillies, and slow-cooked lamb, it’s a dish with real depth – rich, aromatic, and perfect for those who like their curries with a proper kick.

INGREDIENTS
  • 1kg lamb shoulder or leg, cut into chunks
  • 3 tbsp ghee or vegetable oil
  • 2 onions, finely sliced
  • 4 garlic cloves, minced
  • 2.5cm piece ginger, grated
  • 2–3 green chillies, slit lengthways
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 2 tsp Kashmiri chilli powder (adjust to taste)
  • 1 tsp garam masala
  • 2 large tomatoes, chopped
  • 200ml plain yoghurt
  • 400ml lamb or chicken stock
  • Sea salt, to taste
  • Fresh coriander, for garnish
METHOD

  1. Heat ghee/oil in a heavy pan. Fry onions until golden brown.
  2. Add garlic, ginger, and green chillies. Cook for 1–2 minutes.
  3. Stir in ground coriander, cumin, turmeric, chilli powder, and garam masala. Toast for 1 minute until fragrant.
  4. Add lamb chunks, browning on all sides.
  5. Stir in chopped tomatoes, cooking until softened.
  6. Mix in yoghurt gradually, stirring well to prevent curdling.
  7. Pour in stock, bring to a simmer, and cover. Cook on a low heat for 1.5–2 hours until lamb is tender and the sauce has thickened.
  8. Adjust seasoning. Garnish with fresh coriander before serving.

Multi-Cooker Option

Ninja Foodi / Multi-Cooker: Use Sear/Sauté to brown the onions, spices, and lamb as above. Add yoghurt, tomatoes, and stock. Switch to Pressure Cook (High) for 35 minutes, natural release. Finish with a quick simmer if you prefer a thicker sauce.

Shop for Ingredients

Yorkshire Mutton Diced – 500g

Yorkshire Diced Mutton – Full-Flavoured & Properly Raised

Hand-cut from the shoulder and leg of well-finished Yorkshire sheep, our diced mutton is deeply savoury, naturally rich, and ideal for slow cooking. Perfect for curries, tagines, pies, and stews.

£11.50

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Yorkshire Lamb Diced – 500g

Our lamb is farmed in the Yorkshire Dales where it is free to graze on moorland pastures throughput the year.

Our diced lamb is a versatile ingredient, ideal for a variety of dishes, from hearty stews and curries to skewers and pies. Each piece promises succulence and a depth of flavour that enhances any recipe.

£14.50

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Sides

  • Jeera Rice – Fluffy basmati rice tempered with cumin seeds, letting the curry shine.

  • Lachha Paratha – Layered, flaky flatbread perfect for scooping up the rich sauce.

  • Kachumber Salad – Cooling cucumber, onion, and tomato salad with a squeeze of lemon to cut through the heat.

  • Garlic & Coriander Naan – Soft, pillowy naan brushed with garlic butter and coriander.

  • Raita – Yoghurt with mint or cucumber to soothe the spice and add freshness.

Matches

  • Spice Pairings – A spoon of mango chutney or lime pickle on the side brings a tangy-sweet lift.

  • Fresh Garnish – Extra fresh coriander and a squeeze of lime right before serving to brighten the dish.

  • Pickled Red Onions – Quick-pickled onions add sharpness and crunch against the richness.

  • Dry Roasted Cashews or Almonds – Sprinkled on top for a nutty crunch and depth.

  • Chillies & Heat – For those who like it hotter, serve with sliced fresh green chillies on the side.

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Preparation Time: 15 minutes
Cooking Time: 2 hours (hob) or 35 minutes (multi-cooker)

Hot Tips

  • Toast whole spices (cumin seeds, coriander seeds) for deeper flavour.
  • Use Kashmiri chilli powder for vibrant colour without overwhelming heat.
  • For a milder curry, reduce chillies and add more yoghurt.
  • Leftovers taste even better the next day.

Pairings

Red Wine:

  • Shiraz (Australia or South Africa) – Bold, peppery and fruit-driven, stands up to the heat and richness.

  • Zinfandel – Jammy fruit with spice notes that complement the curry’s chilli warmth.

  • Grenache – Medium-bodied with soft red fruit and a hint of spice, balancing without overpowering.

White Wine:

  • Gewürztraminer (Alsace) – Aromatic, slightly off-dry, its floral and lychee notes soften the curry’s spice.

  • Riesling (off-dry, German or Austrian) – Bright acidity and a touch of sweetness tame the heat.

  • Chenin Blanc (Loire or South Africa) – Versatile, fresh with subtle tropical fruit, pairs beautifully with lamb and spice.

Beer & Cider:

  • IPA (India Pale Ale) – Hoppy bitterness cuts through the richness.

  • Lager – Crisp, clean, and refreshing against the heat.

  • Dry cider – Apple sharpness works with lamb while cooling the palate.

Non-Alcoholic:

  • Mango Lassi – The classic choice, creamy and cooling.

  • Sparkling lime soda with mint – Refreshing and sharp.

  • Iced chai tea – Sweet, spiced, and fragrant, echoing the dish’s flavour notes without heat.

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