2 pounds of lamb shoulder cubed 9 (I used 1 pound boneless, 1 pound bone in)

6 tablespoons plain Greek yogurt

3 tablespoons freshly ground ginger

3 tablespoons freshly ground garlic

2 tablespoons Kashmiri chili powder

2 tablespoons garam masala

2 tablespoons curry powder

1 tablespoon turmeric powder

1/2 cup of chopped cilantro

1/2 cup of chopped mint leaves

juice of 1 lemon

juice of 1 lime

2 tomatoes cubed

2 tablespoons ghee or vegetable oil

1 stick of cinnamon

1 black cardamom pod

2 green cardamom pods

1 teaspoon coriander seeds

1 teaspoon cumin seeds

2 bay leaves

1 large onion sliced

2 piemento peppers (optional – Trinidad seasoning peppers)

4 Thai chilies split down the middle (you can reduce this to 2 depending on your spicy level)

1 habanero pepper (optional)

salt (1 1/2 teaspoon salt) and black pepper


Trim any excess fat from your lamb. Squeeze the juice of the lime over the lamb. Mix in well with you hands.Rinse with cold tap water a few times to help get some of the gameness removed. Drain the water from the lamb.

To the lamb add yogurt, lemon juice, garlic, ginger, Kashmiri chili powder, garam masala, turmeric, curry powder, Thai chilies, mint and cilantro. Salt and black pepper.

Put on some gloves and mix really well. Make sure every piece of lamb is coated with the yogurt. Cover and allow to marinate for up to 24 hours, minimum of 4.

Heat a heavy cast iron pot, add the ghee or oil. Add in the sliced onions. Allow the onions to fry until brown and semi crispy, turning it every 3-4 minutes so it does not burn.

Remove the onions and drain on a paper towel until ready to use.

To the same cast iron pot add the black and green cardamom pods, cinnamon stick, cumin and coriander seeds. Let this fry and sauté for 2 minutes. The seeds will start to pop.

Add in your marinated lamb with all the yogurt marinade. Stir and cover with a heavy lid.

Make sure your flame is on medium. The lamb will render or release its own water/juices.

After about 15 minutes add in the tomatoes, bay leaves, pimento and habanero peppers.

If there is still a lot of water in the pot recover it and continue to simmer.

If the water is burning off, add in 2 cups of water and continue to simmer.

All the meat to simmer for approximately 1 hour to 1 hour 15 minutes. This depends on how tender your lamb is.

After an hour or so, check the tenderness of your lamb, you want to be able to easily bite into it. It does not need to be falling off the bone tender.

Taste for salt. Remove from heat and add in your fried onions.

Leave a bit of gravy in your lamb, as you will need to serve it with rice or roti/naan.

Garnish with cilantro.







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