Chilli Garlic Lamb

Chilli Garlic Lamb is a modern British recipe for a classic BIR curry of pre-cooked lamb in a bhuna onion, tomato purée and base gravy sauce with plenty of chilli and garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Chilli Garlic Lamb.

prep time

30 minutes

cook time

10 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry BIR Curries Chilli Recipes Spice Recipes Lamb Recipes British Recipes

This is another one of those ‘secret’ BIR (British Indian restaurant) recipes that you won’t find in every Indian restaurant. Essentially, it’s lamb in a chilli garlic curry sauce.

Ingredients:

2/3 tbsp oil
1 tbsp chopped garlic
1 tsp salt
1/2 cup Bhuna onion
1.5 tbsp curry powder (Madras is good)
1 tbsp Kashmiri chilli powder
1 tsp garam masala
6 green chillies
250ml (1 cup) Home-made tomato puree
1 batch of pre-cooked lamb
1 - 1.5 tbsp garlic pickle
1 tbsp kasoori Methi (dried fenugreek leaves)
1/2 tomato
250ml base curry sauce or Indian restaurant curry base
Coriander leaves (cilantro) to garnish

Method:

Begin by making a spice paste. Combine the green chillies, garlic pickle and methi leaves with the ½ tomato in a blender and purée to a paste. Scrape into a bowl and set aside.

Pour the base gravy into a pot and put over low heat to warm up. Heat 2 tbsp oil in a deep frying pan or wok over high heat. Add the chopped garlic and stir for for 30 minutes to remove the raw flavour.

Stir in the bhuna onions and season with the salt. Reduce the heat to medium and cook for 2 minutes. At this point scatter over the curry powder and Kashmiri chilli powder and the garam masala. Stir in to combine and cook for 40 seconds, until aromatic.

Stir in the tomato puree, bring to a boil then stir in the garlic pickle, chill and tomato paste along with the cooked lamb. Cook for 2 minutes then ladle in the base curry sauce.

Bring to a simmer and cook for about 5 minutes, or until the gravy has nicely thickened.

Turn into a warmed bowl, garnish with coriander (cilantro) leaves and serve.