It traditional hot and spicy lamb curry. Do try and ensure your chops have just a little bit of fat. If it has too much, do trim it down. It is pretty spicy. Makes my tastebuds tingle.
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- 2 lbs lamb chops
- 3 tablespoons meat curry powder, mixed with 5 tablespoon of water to form a paste
- 1 1/2 teaspoons salt
- 1 teaspoon light soya sauce
- 1/2 teaspoon white sugar
- 3 limes, juiced
- 2 tablespoons tomato puree
- 4 tablespoons water (room temp)
- 3 green chilies, slit into two length wise,but kept whole with seeds intact
- 3 red chilies, slit into two length wise,but kept whole with seeds intact
- 3 tomatoes, cut into wedges
- 5 potatoes, cut into wedges
- 1/4 cup yoghurt or 1/4 cup coconut milk
- 5 tablespoons canola oil
- 2 large onions, peeled
- 1 carrot, cut into 3 cm thickness
- 2 slices ginger (1 cm thickness each)
- 4 cloves garlic
- 1Add ginger, onions and garlic into food processor and grind till really fine.
- 2Heat oil in a wok and stir fry the ingredients till fragrant.
- 3Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
- 4Add the lamb chops and stir fry well.
- 5Add potato wedges after stir frying the chops for 5 minutes.
- 6Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
- 7Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
- 8Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
- 9NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.
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Nutritional Facts for Hot And Spicy Lamb Curry
Serving Size: 1 (859 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1193.1
- Calories from Fat 720
- Total Fat 80.0 g
- Saturated Fat 28.6 g
- Cholesterol 170.1 mg
- Sodium 1052.4 mg
- Total Carbohydrate 75.7 g
- Dietary Fiber 12.8 g
- Sugars 14.5 g
- Protein 47.3 g
The following items or measurements are not included:
light soya sauce