Lamb Chilli Fry

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper


  • 1 tbsp mustard seeds
  • 1 tsp chopped ginger
  • 1 green chilli, sliced
  • 10 curry leaves
  • 3 onions, sliced
  • 2 tbsp Madras Curry Paste
  • 1 tbsp tomato puree
  • Lamb slices, 1 cm thick
  • 1 tbsp. fresh grated coconut
  • Coriander
  • ½ juice of a lime/lemon


  1. Fry mustard seeds in pan with a bit of oil. When they start to pop, add ginger, chilli slices, sliced, curry leaves and onion slices.
  2. Once the onions start to soften, add the curry paste and sprinkle with water.
  3. Once the paste separates from the spices, add tomato puree.
  4. Add water as needed.
  5. Stir in lamb slices, until lamb is cooked.
  6. Add grated coconut and garnish with coriander. Squeeze in half the juice of a lime/lemon and stir.