Madhu’s Masala Lamb 15 September 2025

Ingredients

• 1.5 kg of spring lamb (on the bone – shoulder and chops)
• 75g butter or ghee
• 150g onion, sliced
• 100g ginger paste
• 100g garlic paste
• 1 tbsp chilli paste
• 400g tomato paste
• 1 tsp turmeric
• ½ tsp red chilli
• 2.5 tsp salt
• 2 tsp garam masala
• 1 tsp ground ajwain
• 50g chopped coriander
• Kettle of hot water

method

• In a large pot, heat the butter or ghee and caramelise the sliced onion. Once golden, blend the onions with a hand-held blender to form a paste.
• Add the ginger and garlic to the pot, cooking until lightly browned.
• Return the onion paste to the pot and cook until it deepens to a rich brown colour. Stir in the turmeric.
• Carefully add the tomato paste, green chilli, and red chilli powder. Cook until the sauce thickens and releases oil.
• Add the lamb pieces, stirring to coat them in the sauce. Season with salt and ajwain, and cook until the meat is sealed on all sides.
• Sprinkle in the garam masala.
• Cook for 8–10 minutes, stirring regularly to prevent the sauce from sticking.
• Cover and simmer gently for 15–20 minutes, until the lamb is soft and tender. Stir occasionally to stop it catching on the pan.
• Garnish with fresh coriander and serve hot with chapatis or pilau rice.