Sprinkles and Spice

Tandoori Lamb Chops 💕


2 onions finely chopped
5 tablespoons butter

Marinade your 1-2kg lamb pieces in… 2 heaped teaspoons ginger garlic
1 teaspoon tumeric
2 teaspoons Jeera
1 teaspoon red tandoori spice
3 medium grated tomatoes (must be grated)
1 small sachet tomatoe paste
1 tablespoon brown sugar
1 tablespoon lemon juice
1 cup double cream yogurt
1 teaspoon salt

**Ingredients to be added last (not used in marinade)
Half green pepper cubed
1 level teaspoon garam masala
1 cup chopped Fresh danya
3 whole green chillies
Handful of prunes


Braise onions in butter until its golden brown
Add your marinated lamb
Cook meat on a medium to low heat for 1 hour, adding little bits of water at a time to ensure water does not dry out and curry does not burn.
*Do not add more than one cup of water at a time, it will water down the taste of your karahi.
After an hour Sprinkle over your garam masala, cubed green pepper, prunes, chopped danya and whole chillies.

Simmer on a low heat for 20minutes
Lamb Karahi should be thick and is served best with Roti or Naan

Enjoy 💕

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