Rajasthani Lamb | Hari Ghotra
5.0/5 rating (2 votes)

Rajasthani Lamb

Lamb with dried red chillies

  • Heat Hot
  • Serves 6
  • Prep 10 mins
  • Cook 50 mins
Rajasthani Lamb

A gorgeously hot lamb dish cooked with lots of dried red chillies and yoghurt

Hari says

This is a lovely lamb dish originating in the Rajasthan region. It has two unique features firstly the dish uses of lots of dried chillies and secondly the sauce is made with yoghurt. There are different ways of putting this dish together, you can either make up a marinade by grinding the spices and mixing with the yoghurt to infuse flavour into the meat or you can do it this way. I like to use whole spices in my dishes so I cook the dish with the whole spices and leave it to cook low and slow until the meat just melts away. It's also fantastic when cooked with mutton.

  • Ingredients
  • Method
  • 900g leg of lamb, trimmed and cubed
  • 1 tbsp rapeseed oil (or vegetable oil)
  • 1 tsp cumin seeds
  • 5 cloves
  • 6 green cardamom
  • 1 bay leaf
  • 10 dried chillies
  • 5 onions, diced
  • 6 garlic cloves
  • 1 tbsp ginger, grated
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp kashmiri chilli powder
  • 200ml full fat Greek yoghurt
  1. Heat the oil in a heavy based pan and add the cumin seeds, once they sizzle add the 10 chillies, cracked cardamom, cloves and bay leaf. 
  2. Add the onion and on a gentle heat, after a few minutes add the garlic and cook for about 20 minutes until golden brown.
  3. Stir in the ginger then increase the heat and stir in the meat to seal and cook for about 10 minutes.
  4. Add the salt, turmeric and chilli powder.
  5. Whisk the yoghurt and pour into the meat. Heat through and then reduce the temperature and place the lid on the pan. Leave this to simmer away very gently for about 40 minutes to 1 hour, stirring occasionally.

Nutritional information

Typical values* per Serving
Calories324
Fat (g)16
of which saturates (g)6
Carbohydrates (g)16
of which sugars (g)3
Fibre (g)3
Protein (g)36
Salt (mg)577
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (8)

  • Hari Ghotra

    Hari Ghotra

    16 June 2015 at 10:51 |
    Great - you did make it so pleased it came out ok!

    reply

  • Hari Ghotra

    Hari Ghotra

    16 June 2015 at 10:50 |
    Hi Ann so sorry I didn't reply sooner. 2 very large onions will be enough this does require lots of onions but they cook right down giving you a delicious thick sauce. Hope it cam out ok. Thanks Hari

    reply

  • Ann

    Ann

    14 June 2015 at 19:35 |
    Made it tonight and it was Delish. Thanx xx

    reply

  • Ann Talbott

    Ann Talbott

    14 June 2015 at 14:40 |
    Hi Hari when you say 5 onions ...what size are they. I am going to make this tonight but I only have very large onions x

    reply

  • Hari Ghotra

    Hari Ghotra

    13 June 2015 at 10:08 |
    Hi Nigel That's fantastic - glad it worked out. Thank you so much for the feedback too. Hari

    reply

  • Nigel

    Nigel

    13 June 2015 at 08:17 |
    Hello Hari,

    I cooked this last night using the five onions and the result was excellent. As you said, the sauce was thick and creamy, slightly sweet but with the hint of chilli coming through. The meat was lovely and tender. A very good dish that I will cook again.

    reply

  • Hari Ghotra

    Hari Ghotra

    11 June 2015 at 08:12 |
    Hi Nigel, I know it sounds a lot but they will cook right down an you need a lovely thick sauce for this one so yes five onions. let me know how you get on. Thanks Hari

    reply

  • Nigel

    Nigel

    11 June 2015 at 07:44 |
    Hello Hari,

    I want to cook this dish, but I thought I would double check on the amout of onions first - five?

    Thanks for your help, I am so enjoying cooking through your recipes.

    reply

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Hari Ghotra