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Steward’s Lazzat Spices for Lamb Curry Box 50g


A Fantastic Source of Iron. As a red meat, lamb inherently has a lot more iron than other protein sources like chicken or fish.



You will need:

30g spices for Lamb, mix in water
1 kg lamb on the bone, cut into bite size and soak in vinegar for 1 hour and left to drain
300g tomatoes, chopped
1½ Tbs garlic paste
2 Tbs ginger paste
3 big onions, sliced
2 Tbs fried onions
1 cup plain yoghurt
100g ghee
Cooking oil
Curry leaves
Chopped fresh coriander


Leave the lamb to marinate with a pinch of salt, 1 Tbs garlic and ginger paste for one hour in your refrigerator.
Heat oil in a pressure cooker, add lamb and let fry, remove and reserve in a bowl.
On medium flame heat ghee in same pressure cooker, and sauté the onions.
Add-in ½ Tbs garlic paste, curry leaves and thyme and braise a little.
Add-in the curry paste and let cook for 2 minutes.
Add-in tomatoes, stir well and cook for 5 minutes.
Add-in meat and enough water. Close the lid and allow cooking on medium heat for about 20 minutes.
Open the pressure cooker; add-in yoghurt, fried onions and coriander and continue cooking until sauce thickens.
Remove from heat, sprinkle with some more coriander.
Serve with naan, pharata or white rice with cucumber and carrot salad.