Thari Walee Lamb | Hari Ghotra
3.9/5 rating (19 votes)

Thari Walee Lamb

Lamb Curry

  • Heat Medium
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 10 mins
  • Cook 1 hr

A basic Indian lamb dish.  Cooked gently, the lamb is tender and delicious in a beautifully aromatic sauce.

Hari says

A basic lamb curry - this is the dish that I craved when I left home so I learned how to make it pretty quickly. Top tip - it's all about the onions! Be patient and cook them low and slow, let them caramelise to get the dark intense flavour you are looking for and you will be amazed.

I do have to admit though that I cook this in slightly different way depending on who I am cooking for. If I am cooking for my family I will use meat on the bone, whether that be the leg that has been butchered through the bone or lamb chops. Where as for my classes I tend to use boneless leg meat or neck fillets. Cooking this dish with meat on the bone produces a wonderful intense sauce and when I'm in the privacy of my own home I like to pull out a tender morsel of meat and slurp away.

I have found from my cookery sessions that the Western pallet finds this a bit pre historic and unwelcome so you have to adapt to the situation and my boneless recipe is just as good.

  • Ingredients
  • Method
  • 600g leg of lamb (washed, trimmed & cubed)


  • 2 tbsp of oil
  • 2 large onions, peeled and diced
  • 6 cloves of garlic, finely chopped
  • 2 tbsp ginger, grated
  • 400g plum tomatoes
  • 1 tsp of turmeric
  • 1 tsp of cumin
  • 1 tsp of salt
  • Handful coriander stalks, chopped
  • 2 chillies, finely chopped
  • 1 tsp of dried fenugreek leaves
  • 1 tsp of garam masala
  • Handful coriander leaves, chopped


  1. Heat the oil in a heavy based pan and add the onions, after a few minutes stir in the chopped garlic.
  2. Cook on a gentle heat so the onions cook to a dark golden brown. This will take at least 20 minutes. If the onions catch on the pan add a splash of water and stir. 
  3. Reduce the heat and add the tomatoes, ginger, salt, cumin, turmeric, chilli, coriander stalks and fenugreek. Stir together and increase the heat so the onions and tomatoes melt with the spices creating a thick aromatic masala sauce. This will take about 5-10 minutes.
  4. Add the lamb and stir-fry to seal the meat and coat with the masala sauce.
  5. Reduce the heat to the lowest setting and move the pan to the smallest hob. Place the lid on the pan and allow the lamb to cook gently in it own juices. This will take between 40-60 minutes. Stir occasionally until tender.
  6. If you want more of a gravy add some boiling water and leave to simmer for another few minutes.
  7. Remove from the heat and add the garam masala, sprinkle with the fresh coriander and serve.

Served with

For me I have to have this with roti well actually more like 3 or 4 rotis. My dad would always want his roti cooked crispy and my husband likes his with rice. What i'm trying to say in a very long winded way is that amzingly this goes with whatever you want to serve it all you have to do is enjoy it!

Nutritional information

Typical values* per Serving
Fat (g)39
of which saturates (g)12
Carbohydrates (g)28
of which sugars (g)8
Fibre (g)4
Protein (g)30
Salt (mg)683
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (16)

  • Rima


    21 January 2017 at 22:42 |
    Hi, can I use lamb chops for this recipe, and if so how long would it take to cook them? Also the weight of meat to be used would still be the same?


    • Hari Ghotra

      Hari Ghotra

      23 January 2017 at 09:00 |
      Hi Rima Yes you certainly can - chops are great with this. The weight should be ok or you can have 2 or 3 chops per person. Let me know how it turns out. Hari


  • Warjinder


    04 December 2016 at 18:56 |
    Used loin fillet as all they had at the supermarket. Such a flavoursome curry with my fussy kids loving it. Thank you


    • Hari Ghotra

      Hari Ghotra

      05 December 2016 at 08:41 |
      Hi Warjinder Brilliant to hear that the kids loved it - This is a favourite with my family too. Thanks so much for using the website and for leaving comments too it really helps get the recipes out there. Really happy to hear you enjoyed this dish. Thanks Hari


  • val teffahi

    val teffahi

    02 October 2016 at 13:57 |
    Hi my first visit to your site as about to start using a slow cooker and wondered at what stage you would add this to the slow cooker. Many thanks


  • Hari Ghotra

    Hari Ghotra

    11 August 2015 at 12:30 |
    Hi Nigel - Amazing!!! thanks for trying it Hari


  • Nigel


    10 August 2015 at 13:28 |
    Hello Hari,
    I managed to find some lamb on the bone so decided to give this recipe a try. I cooked the lamb for a bit longer and the result was really good with a pleasing depth of flavour.

    I will definitely cook this again.

    Keep those recipes coming!


  • Hari Ghotra

    Hari Ghotra

    28 July 2015 at 20:58 |
    Hi Alan - Sounds great do share your Rendang recipe with me! Thanks Hari


  • Alan


    25 July 2015 at 08:09 |
    Hi Hari,

    I made this last night. I used my pressure cooker to cook then lamb and in just 30 minutes it was melt-in-mouth tender.

    It's a good flavoured curry! I added a couple of dried Yellow 7 Pot chillies to add a bit more heat.

    Tonight I'm making a Rendang Daging... One of my all time favourite curries


  • Hari Ghotra

    Hari Ghotra

    28 June 2015 at 07:38 |
    Hi Kelvin For Indian food I use the finger chilli (also known as rocket chilli) they are long thin and green and quite hot. Generally in Indian food you use green chillies to cook with and a little red chilli powder if you what to add more of a kick. Red chilli powder is also used for colour too. If you can't find these chillies then go for Thai or serrano. Thanks


  • Kelvin


    26 June 2015 at 19:06 |
    What are the best chillies to use and do you leave the seeds in.


  • Hari Ghotra

    Hari Ghotra

    12 May 2015 at 08:49 |
    Hi Natalie
    I love using neck fillet for this dish too it works really well. Would love to hear how it comes out! Hari


  • Natalie


    12 May 2015 at 08:47 |
    Hi, would we be able to use neck of lamb for this dish at all? or is leg better?


  • Jeff


    07 December 2014 at 12:04 |
    Always sceptical when I hear a dish is perfect for the whole family, usually comes under boring!
    This basic lamb curry is really pleasant and works well for so few ingredients


  • Hannah


    23 May 2014 at 15:08 |
    I love this curry. So simple and fresh - and my boys love it too so the perfect dish for the whole family


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Hari Ghotra