Asian Home Recipe

Chili Lamb with Onions Recipe

Ingredients :

1.5 kg

1 kg

6 cloves

1 1/2 teaspoons

3 tablespoons

2 teaspoons

1 teaspoon

3 tablespoons

2 tablespoons

2 teaspoons

3 tablespoons

3 tablespoons


1 teaspoon

Shoulder of lamb or mutton



Finely grated fresh ginger


Chili powder or to taste


Chopped fresh coriander leaves

Ground coriander

Black cumin seeds



Cardamom pods

Garam masala

Method :
  • Cut meat into large cubes.

  • Slice half the onions finely and chop the rest.

  • Put the chopped onions into container of electric blender with garlic, ginger, yoghurt, chili powder, paprika, coriander leaves, ground coriander and black cumin seeds.

  • Blend until smooth.

  • Heat ghee and oil in a large heavy pan and fry  the sliced onion, stirring frequently, until evenly browned. Remove from pan.

  • Add cubed meat to pan, not too many pieces at a time, and fry on high heat until browned on all sides.

  • Remove each batch as it browned and add more.

  • When all the meat has been done and removed from pan, add a little more ghee or oil if necessary and fry the blended mixture over medium heat, stirring all the time, until it is cooked and gives out an aromatic smell.

  • Oil should start to appear around the edges of mixture.

  • Return meat to pan, add cardamom pods, stir well, cover and cook on low heat until meat is almost tender.

  • Stir occasionally. It might be necessary to add a little water, but usually the juices given out by the meat are sufficient.

  • When meat is tender and liquid almost absorbed, add garam masala and reserved fried onions.

  • Replace lid of pan and leave on very low heat for a further 15 minutes.

  • Serve with rice or Indian breads.


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