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Masala Lamb

Masala Lamb



  • TIME:

    1 hour 20 minutes


  • 750g diced lamb (leg meat)
  • 400g peeled plum tomatoes, blitzed to a paste
  • 2 small onions, finely chopped
  • 4 green finger chillies, made into a paste
  • 2 tbsp ginger/garlic paste
  • 3 tbsp chopped fresh coriander
  • 6 tbsp vegetable oil
  • 40g salted butter
  • 250ml water
  • 1½ tsp salt or to taste


  • 6 black cardamom pods
  • 4 pieces whole mace
  • 3 small cinnamon sticks
  • 2 star anise
  • 2 bay leaves
  • 1½ tsp red chilli powder
  • 1½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp cumin powder
  • ½ tsp cumin seeds


  • Heat the oil in a saucepan on a medium heat and fry the cumin seeds in the oil for one minute until sizzling
  • Add the star anise, mace, black cardamom pods, cinnamon and bay leaves to the saucepan and sizzle for 10 seconds before adding the onions to the spice-infused oil
  • Cook the onions for about 10 minutes until they are a caramel colour
  • Slightly lower the heat and add the ginger/garlic paste. Cook for one minute
  • Add the peeled plum tomatoes followed by the turmeric, red chilli and salt and increase the heat to medium again
  • Cook the masala sauce for about five minutes and add the lamb together with the butter to the sauce. Cook for 10 minutes, stirring occasionally so that the lamb does not stick to the bottom of the pan
  • Put the lid onto the saucepan and steam cook the lamb on a medium heat for 35 minutes, stirring every five minutes or so
  • Add the water to the masala lamb and further steam cook with the lid on for 20 minutes. The water will help the lamb to tenderise in the sauce when steam cooking
  • Add the green chillies, cumin powder, coriander powder andgaram masala to the saucepan and cook for another 3-5 minutes
  • Add the fresh chopped coriander to the masala lamb and cookfor a final minute
  • Garnish as desired
  • Tuck into a rich delightful lamb curry.
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