Peshawar-style lamb curry

Main Dish
4 servings
15 min
55 min
Very Easy


Number of serving: 4
1 libra 5 ounces/600g Boneless Shoulder or Leg of Lamb, cut into 1 inch cubes

4 tablespoons Sunflower Oil

1 Cinnamon stick

5 Green Cardamom pods, bruised

2 Bay Leaves

1 Large Onion, finely chopped

2 teaspoons Ginger Purée

2 teaspoons Garlic Purée

1 tbsp Tomato Purée

1 teaspoon Ground Turmeric

1 teaspoon Ground Coriander

1 teaspoon Ground Cumin

125g/4 ounces Thick Set Natural Yogurt

2 teaspoons Corn Flour

1 teaspoon Chilli Powder

150ml/5fl ounces Warm Water

1 tablespoon Chopped Fresh Mint Leaves

2 tablespoons Chopped Fresh Coriander Leaves


  • In a saucepan, heat the oil over a low heat and add the cinnamon, cardamom, cloves and bay leaves. Let them sizzle for 25-30 seconds.
  • Add the meat, increase the heat to medium-high and cook until the meat begins to brown.
  • Add the onion, ginger and garlic purées, cook for 5-6 minutes, stirring regularly, then add the tomato purée, turmeric, ground coriander and cumin. Continue to cook for 3-4 minutes.
  • Mix together the yogurt, flour and chilli powder and add to the meat.
  • Reduce to a low heat, add the warm water, cover and simmer, stirring to ensure the sauce does not stick to the base of the pan for 45-50 minutes, or until the meat is tender.
  • Simmer uncovered, if necessary, to thicken the sauce to a desired consistency. Stir in the fresh mint and coriander and remove from the heat.
  • Serve with Indian bread.


Peshawar-style Lamb Curry, photo 1Peshawar-style Lamb Curry, photo 2


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