Fiery Lamb Curry

by Thyme Recipes 1 Feb 16

This traditional Rajasthani fiery curry is His Royal Highness the Maharaja of Jodhpur's favourite curry dish. Prepared at Thyme with our own lamb from the fields on our watermeadows, the palaces we visited in Rajasthan all have their own variations on this recipe.  Most use the choicest cuts of mutton or goat, with the hottest red chillies of the region.  Remember the heat is influnced by the fieriness of the chillis you choose - so do so wisely!



  1. Heat the oil in a pan, add cloves, whole red chilli, black and green cardamom - let them crackle
  2. Add sliced onion and sauté to golden brown
  3. Add the ginger & garlic paste and sauté for 5 mins more
  4. Add the lamb pieces and sauté again for 10-15 minutes until the meat is seared
  5. Add the turmeric powder, red chilli paste and salt, cook for a further 5 mins
  6. Whisk the yoghurt and add to the lamb mix
  7. Place in an oven heated to 180°c for 1 hour
  8. Adjust seasoning to taste
  9. Once the lamb is cooked, serve immediately with a garnish of chopped coriander.