Lamb Curry – Kinross Gosht

lamb curry
00Yields1 Serving
DifficultyIntermediatePrep Time2 hrs 10 minsCook Time1 hrTotal Time3 hrs 10 mins



 700g lamb shoulder, deboned, cubed and fat removed
 2 lemons, juiced
 2 Tbsp Prices Spices Purkan Curry Paste
 2 Tbsp Prices Spices Pipers Potion or 2 Scotch Bonnet Chillies, Diced
 3 Tbsp olive oil
 1 large Onion
 2 cloves garlic, sliced
 1 Tbsp Panch Puran
 400g can chopped tomatoes
 2 Indian Bay leaves
 12 curry leaves
 2 tsp Chaat Masala

Prepare the lamb if on the bone and cube, remove the fatty parts and leave as little fat as you can to keep this healthy.


Combine the Purkan Curry Paste, pipers potion or scotch bonnet chillies, Lemon Juice and cubed lamb in a non-metallic bowl. Stir well and place in the fridge for a minimum of 120 Minutes to let the flavours marinade into the meat.


Place a karhai or good sizes heavy based sauce pan over a high heat, add the olive oil and then the onion and garlic, fry until the onions and garlic turn opaque and start to become golden brown.


Next add the Indian bay leaves and panch puran to the hot oil, stir constantly until aromatic.


Add the meat to the pan being careful not to splatter the hot oil on yourself. fry the meat in the hot scented oil until browned.


Put the chopped tomatoes into the pan along with the curry leaves and chaat masala. Place a lid on the pan or cover your karhai and simmer for 60 Minutes.


Serve with either rice, naan or chapati.