Kasturi October 25, 2018

Traditional North Indian recipe. You can use born less meat to make this recipe but curry with lamb taste delicious. Lamb curry is served with Basmati rice and chapatti.


– 1 small cubbed sweet potato
– 1 thinly sliced onion
– 1 kg lamb, trimmed and cubed
– 1 teaspoon chicken stock powder
– 1 tablespoon curry paste
– 300 gm can of chickpeas
– 3 cubbed zucchini
– 2 tablespoon fresh coriander or chopped parsley

How To Cook?

1. Place onion and curry parsley in a dish and cook for 1 minute on MEDIUM HIGH flame.
2. Place onion, lamb, sweet potato, chicken stock and stock powder into a 3 liter casserole dish.
3. Cover it and cook for 30 minutes on MEDIUM flame, stirring twice during cooking.
4. Add zucchini and cook for a further 1 to 2 minutes on HIGH flame.
5. Combine lamb, canned chickpeas and stock mixture in a 3 liter casserole dish and cover it.
7. Heat through for 6 to 8 minutes on MEDIUM flame.
8. Stir through coriander and server hot.

Preparation Time: 15 Minute
Cooking Time: 45 Minute
Servings: 4-6 Person