Thari Walee Lamb

Name: Thari Walee Lamb
Cuisine: Indian
Ingredients: 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

Instructions

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.

Updated at: Fri, 18 Sep 2026 05:20:58 GMT