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Lamb curry and spicy lamb dishes

Lamb curry and other spicy dishes with chillies

A great combination

Lamb is the most widely consumed meat after pork, chicken and beef.  In countries with spicy cuisine is the norm, Chillies are combined with lamb to great effect. Curries from India like Lamb Vepadu, Bobotie from South Africa, Hunkar  Bedendi from Turkey, and Merguez sausages from Morroco are but the tip of the iceberg (or should I say fire poker) when it comes to examples of dishes where Chillies and lamb are combined.

This section will explore how to make lamb curry and a variety of other spicy lamb dishes with Chillies.

Recipes for lamb curry and spicy dishes

Durban curry
Merguez sausage

How to make a basic lamb curry

How to make lamb curry
Lamb Curry. The basics

Most curries share a basic theme. If you get the basics right, you are onto a winner. Just follow each step in this guide to making a basic lamb curry, and you will soon become a pro. Results will compare and even outdo curries you normally buy from a curry house.  The quantities are based on about a kilogram of lamb. If you want to make more, simply pro-rata the ingredients, and you will be good to go.

Now let's make curry!

  1. Cut the meat into bite-sized pieces. If possible, use a cut with some bone in it. This adds to the flavour.
  2. Peel and finely slice two medium-sized onions,
  3. Heat three tablespoons of vegetable oil and two tablespoons of ghee ( optional) in a skillet.
  4. Add the onions.
  5. When the onions start to change colour, add one bell pepper with its pith and seeds removed and sliced into 10 mm strips. Also, add three chopped green chillies.
  6. Cook until the peppers begin to soften
  7. Now add two to three tablespoons of garlic/ginger paste and three bay leaves.
  8. Stir for a minute, then add 4 tablespoons of Madras curry powder and 1/2 tablespoon of Chilli powder.
  9. Allow the spices to cook through (release their essential oils).  You may want to add a bit more oil at this stage.
  10. Add the lamb and coat with the spices. Cook until starting to brown.
  11. Add two cans of tinned tomatoes. Stir well
  12. Add half a cup of water. Cover with a lid and turn down the heat to very low.
  13. Cook until the lamb is tender. You will see that a layer of red oil will rise to the top, indicating that the curry is done.
  14. Add a handful of chopped coriander. Stir in.
  15. Serve with white rice, naans (or rotis) and chutney.

Other recipes for curries with lamb on this site are Lamb Vindaloo, Lamb Vepadu and Durban curry  from South  Africa. This recipe can also be used as a base for other curries, like Chicken or Paneer ( Cheese curry). In the case of the Cheese curry, however, the browning stage should be left out. The paneer must be added to the pot once the tomatoes have reduced. Once the cheese has warmed through, serve

Lamb Kheema Roll Recipe

CGS Indian cuisine 0 Comment

Lamb kheema, also known as keema or qeema, is a popular Indian dish made from ground or minced lamb meat. Its origin can be traced back to the Indian subcontinent, and it is a traditional part of Indian cuisine. Kheema is a versatile dish that can be prepared in various ways, with regional variations in spices and ingredients.

The term “kheema” or “keema” is derived from the Persian word “qeema,” which means minced or ground meat. This influence likely came through the historical interactions between the Indian subcontinent and various Persian and Central Asian cultures.

Kheema can be prepared as a dry dish or with a gravy base and is often used in various recipes, including keema curry, keema samosas, and keema pav (a popular street food in India). It’s a flavourful and spicy dish that is enjoyed by people of all ages across the Indian subcontinent and in Indian communities around the world. The spices and seasonings used in kheema can vary by region and personal preferences, making it a diverse and adaptable dish within Indian cuisine.

It pairs exceptionally well with soft, fluffy bread rolls, often referred to as “pav” in India. When served with bread rolls, it’s known as “keema pav.” The combination of flavourful minced lamb and freshly baked bread rolls is a popular street food and a favourite among many. You can also enjoy lamb kheema with various types of Indian flatbreads such as roti, naan, or chapati. The combination of the savoury kheema and the soft, warm flatbreads is a satisfying meal. Read more

Lamb Handi

CGS Asian cuisine, Indian cuisine 0 Comment

Flavourful and succulent

Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.

The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They

were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.

Their cuisine  had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.

Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.

To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
Read more

Basic lamb curry recipe

Lamb curry and other spicy dishes with chillies

Lamb Curry. The basics

Most curries share a basic theme. If you get the basics right, you are onto a winner. Just follow each step in this guide to making a basic lamb curry, and you will soon become a pro. Results will compare and even outdo curries you normally buy from a curry house.  The quantities are based on about a kilogram of lamb or lamb shanks. If you want to make more, simply pro-rata the ingredients, and you will be good to go.

Now let's make curry!

  1. Cut the meat into bite-sized pieces. If possible, use a cut with some bone in it. This adds to the flavour. If using lamb shanks keep the sahnks whole
  2. Peel and finely slice two medium-sized onions,
  3. Heat three tablespoons of vegetable oil and two tablespoons of ghee ( optional) in a skillet.
  4. Add the onions.
  5. When the onions start to change colour, add one bell pepper with its pith and seeds removed and sliced into 10 mm strips. Also, add three chopped green chillies.
  6. Cook until the peppers begin to soften
  7. Now add two to three tablespoons of garlic/ginger paste and three bay leaves.
  8. Stir for a minute, then add 4 tablespoons of Madras curry powder and 1/2 tablespoon of Chilli powder.
  9. Allow the spices to cook through (release their essential oils).  You may want to add a bit more oil at this stage.
  10. Add the lamb and coat with the spices. Cook until starting to brown.
  11. Add two cans of tinned tomatoes. Stir well
  12. Add half a cup of water. Cover with a lid and turn down the heat to very low.
  13. Cook until the lamb is tender. You will see that a layer of red oil will rise to the top, indicating that the curry is done.
  14. Add a handful of chopped coriander. Stir in.
  15. Serve with white rice, naans (or rotis) and chutney.

Other recipes for curries with lamb on this site are Lamb Vindaloo, Lamb Vepadu and Durban curry  from South  Africa. This recipe can also be used as a base for other curries, like Chicken or Paneer ( Cheese curry). In the case of the Cheese curry, however, the browning stage should be left out. The paneer must be added to the pot once the tomatoes have reduced. Once the cheese has warmed through, serve

Lamb curry and spicy lamb dishes

Home | Search Results for 'lamb'
Lamb curry and other spicy dishes with chillies

A great combination

Lamb is the most widely consumed meat after pork, chicken and beef.  In countries with spicy cuisine is the norm, Chillies are combined with lamb to great effect. Curries from India like Lamb Vepadu, Bobotie from South Africa, Hunkar  Bedendi from Turkey, and Merguez sausages from Morroco are but the tip of the iceberg (or should I say fire poker) when it comes to examples of dishes where Chillies and lamb are combined.

This section will explore how to make lamb curry and a variety of other spicy lamb dishes with Chillies.

Recipes for lamb curry and spicy dishes

Lamb Vepadu – India

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Andhra-Style Spiced Lamb Vepadu

Journey to the heart of South Indian cuisine with this fiery and aromatic lamb vepadu, a beloved dish from Andhra Pradesh known for its bold, complex flavours. This curry masterfully balances the richness of tender lamb with an intricate blend of whole spices, where cinnamon, cardamom, and cloves dance with the warmth of cumin and fennel. The dish gets its signature heat from a combination of fresh green chillies and dried Kashmiri chillies, while ground cashews add a subtle creaminess that mellows the intense spices. The addition of curry leaves brings an authentic touch that’s quintessentially South Indian, creating a curry that’s both sophisticated and deeply satisfying.

Lamb Vepadu
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 234 kcal
  • Fat: 24g
  • Saturated fat: 0.9g
  • Carbohydrates: 3.1g
  • Sugar: 2.9g
  • Sodium: 0.59g
  • Fiber: 0.9g
  • Protein: 3
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Indian cuisine is a great showcase of the ability of the Chilli to transform food into something special. This authentic lamb curry is in the style of cooking popular in the Andhra Pradesh state of India, where curries are stir-fried. I prefer adding tomato as I believe it adds more flavour In its authentic form, the tomato is left out to provide a fried lamb dish without sauce. Either way, this curry is outstanding.
Ingredients
For the marinated lamb
  • Lamb shoulder- 500 g chopped into 25 mm cubes
  • Lemon juice - 2 tablespoons
  • Ground turmeric -1/4 teaspoon
  • Red chilli powder - 1- 2 tablespoons
  • White onions - 2 large - coarsely chopped
  • Ginger/garlic paste -1 tablespoon
  • Salt to taste
Whole Spices:
  • Coriander seeds - 2 tablespoons
  • Dried Cinnamon - 2 inches
  • Green Cardamom - 4
  • Cloves - 8
  • Cumin– ½ tablespoon
  • Fennel seeds – ¼ teaspoon
  • Other ingredients:
  • 3 Green Chillies
  • Ripe tomatoes- 3 - 5 medium
  • Butter or ghee - 1 tablespoon
  • Vegetable oil -2 tablespoons
  • Dried Curry leaves - 4 to 5 (see note).
  • Dried Kashmiri Chillies - 5
  • Ground Black Pepper -1/2 teaspoon
  • Cashew nuts - 12 (finely ground)
  • Coriander/ Cilantro leaves- a handful- coarsely chopped
Instructions
  1. Place whole spices in a spice grinder (or pestle and mortar) and grind to a fine powder
  2. Combine ground spices with ingredients under " for the marinated lamb" with a little water . Add to lamb and allow to marinate until it is infused with the flavours (45 to sixty minutes)
  3. Remove meat from marinade.
  4. Heat ghee or butter in a heavy based frying pan and fry marinated meat (without onion) until the lamb is almost tender. If the meat appears to be drying out add water to keep moist, but towards the end, allow to lose moisture until almost dry (approx. 45 minutes).
  5. In separate pot, heat oil, add onions and green Chillies. Fry until the onions begin to change to a golden colour. Add tomatoes & Kashmiri Chillies and allow to cook for 10-15 minutes. Add the fried lamb and cook on low heat until very tender and oils begin to separate from the gravy. Finally add curry leaves, cashew nuts, and pepper. Cook for a further 5 minutes on a low heat. Scatter with chopped coriander leaves and serve with white rice and Indian chutney.
Notes
If using fresh curry leaves, use only 2 to 3 and fry with onions and green chillies (only dried curry leaves are added at the end)

If eating naans or rotis with this dish make sure they are gluten-free

This recipe yields 4 portions

Keywords: Lamb curry with chillies

 

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Hyderabadi Chicken Biryani recipe

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Authentic Hyderabadi Biryani

Hyderabadi Chicken Biryani, a masterpiece originating from the royal kitchens of the Nizam of Hyderabad, stands as a crowning jewel in Indian cuisine. This majestic dish combines fragrant long-grain basmati rice with tender, marinated chicken, brought together through a unique cooking method called ‘dum‘ where ingredients are slowly steam-cooked in a sealed pot. What sets it apart is its distinct blend of aromatic spices including Chilli powder , the generous use of fresh herbs, subtle sourness from yoghurt marination, the richness of ghee, and the unmistakable presence of saffron that gives the rice its characteristic golden hue. The careful layering technique allows each grain of rice to absorb the complex flavours, while the garnish of crispy fried onions, fresh mint, and toasted nuts creates a symphony of textures that complement its aromatic appeal.

Hyderabadi Chicken Biryani
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 290 grams
  • Calories: 234 kcal
  • Fat: 27 g
  • Saturated fat: 11 g
  • Unsaturated fat: 9 g
  • Carbohydrates: 22 g
  • Sugar: 6 g
  • Sodium: 686 mg
  • Fiber: 4 g
  • Protein: 43 gr
  • Cholesterol: 156 mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Save Print
A culinary treasure from the heart of the Deccan plateau, Hyderabadi biryani transforms simple ingredients into an extraordinary feast. Each pot tells a story of meticulous preparation, where tender chicken marinated in aromatic spices meets perfectly cooked basmati rice. The magic lies in the 'dum' cooking process, where sealed pots trap steam and allow the saffron-infused layers to exchange flavours, creating a dish that's greater than the sum of its parts. One bite reveals why this biryani has captured hearts across generations, making it not just a meal, but a celebration of India's rich culinary heritage.
Ingredients
For the chicken marinade:
  • 1 kg chicken, cut into pieces
  • 1 cup yoghurt
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Juice of 1 lemon
  • Salt to taste
For the rice:
  • 3 cups high-quality basmati rice
  • 6 cups water
  • 4-5 green cardamom pods
  • 2 black cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • Salt to taste
For the biryani:
  • 3 large onions, thinly sliced and fried until golden
  • ½ cup ghee or oil
  • 4 green chilies, slit
  • ½ cup chopped mint leaves
  • ½ cup chopped coriander leaves
  • ½ teaspoon saffron strands soaked in ¼ cup warm milk
  • Rose water (optional)
  • ½ cup fried cashews for garnish
Instructions
Marinate the chicken:
  1. Mix all marinade ingredients with the chicken
  2. Let it rest for at least 2 hours or overnight in the refrigerator
Prepare the rice:
  1. Wash the rice until water runs clear, then soak for 30 minutes
  2. In a large pot, bring water to boil with whole spices and salt
  3. Cook rice until 70% done (still slightly firm)
  4. Drain and set aside
Cook the biryani:
  1. In a heavy-bottomed pot, layer half the marinated chicken
  2. Cover with half the rice
  3. Add half the fried onions, mint, coriander, and green chilies
  4. Repeat layers with remaining ingredients
  5. Top with saffron milk, rose water, and fried cashews
  6. Seal the pot with dough or heavy-duty foil
Dum cooking:
  1. Place pot on low heat
  2. Cook for 20-25 minutes on low heat
  3. Let it rest for 10 minutes before opening
Serving:
  1. Gently mix the layers, ensuring not to break the rice
  2. Serve hot with raita and salan
Notes
Use good quality, aged basmati rice for best results
Don't overcook the rice in the first stage
The dum process (slow-cooking) is crucial for melding flavors
Traditional Hyderabadi biryani has a slight tanginess from the marinade
You can adjust spice levels according to your preference

This recipe yields 4 portions

Keywords: Hyderabadi chicken biryani

 

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Delicious ways to use Chilli oil

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Uses for  Chilli oil

Chilli oil is very versatile. It is one of those ingredients you can have in your kitchen that will never go to waste.  A splash here, a bit there and the next minute, you have a whole lot of flavour.

So just how would you use your home-made Chilli oils?

Stir-fries

Use a combination of Chilli oil and other vegetable oils to stir-fry your vegetables, noodles, rice, meat, poultry or other stir-fry ingredients. Great examples of stir fries which can be made with Chilli oil include Nasi Goreng from Indonesia and spicy fried rice from China. If you like it really spicy, use the Chilli oil on its own.  Add a sprinkling of Chilli flakes for even more flavour

Eggs and omelettes.

Fry eggs in Chilli oil for a spicy breakfast. Your favourite omelette can be given a nice bite by adding some Chilli oil to butter when making them.  Spicy breakfast omelettes are a great breakfast or brunch dish that can be made using this idea.

Curries

Fry your onions, garlic, ginger, spices and onions in Chilli oil to create a fantastic  base for your favourite curry. For added flavour, fry fresh Chillies at the same time before adding your tomatoes and  other ingredients.

Seafood

Chilli oil and seafood are one of those perfect  combinations.  Use it to make dishes like Peri - Peri  prawns, scallops and fried fish. it is also great with squid, raw fish, and spicy seafood  soup an stews  like Malysian Laksa, Brazilian Moqueca de peixe com camarão and Tom yum goong from Thailand.

Pasta and noodles

Nothing benefits more from a splash of Chilli oil than pasta and noodles. Add Chilli oil to freshly cooked spaghetti or rice noodles. It can be eaten just as it is, but adding a bit of cheese like parmesan will give it even more flavour.  Noodles are also great stir-fried in Chilli oils. Add a dash to Lasagne, Penne and Pappardelle . Finally, don't forget to use it to make your Arrabbiata sauce. 

Pizzas, calzones and Georgian khatchapuri.

Cheese and Chilli oil are a fantastic match. Nothing beats a dash of Chilli oil on a combination of cheese and pastry. This combination is great on its own, but you can also combine it with other ingredients to add even more flavour. Try Chilli oil on this great tasting vegetarian pizza or on Khatchapuri.

Finally

Probably the best use for using your home-made Chilli oils is wherever it takes your fancy. Why not consider making spicy mayonnaise, salad dressings or adding it to marinades? Other ideas include frying tomatoes for breakfast, making Shakshuka and roasting stuffed peppers with it.   There are no boundaries where your imagination can take you!

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Click here    to find out about preserving Chillies in oil

Peru’s Culinary Magic

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Peruvian cooking with Chillies. Why is Peruvian cooking unique ?

Culinary destination

To be named as the world-leading culinary destination for eight years in a row is no mean feat. And that is precisely what Peru managed to do. While Italy was named the winner of the award in 2020, eight straight years before, Peru was the winner. Before Italy winning, they were the only winners of the award since its inception by the World Travel Award organisation. This remarkable achievement highlights Peru's growing influence in global gastronomy and its consistent delivery of exceptional culinary experiences.

Being named the winner of this prestigious award for so many years is ample evidence that some seriously good food is made In Peru. So what makes it that good? The answer is exciting and intriguing, as it is multifold. The secret lies in a combination of unique ingredients, ancient traditions, and innovative cooking techniques that have evolved over centuries.

Iconical Peruvian dishes like Ceviche (marinated fresh seafood), Cau Cau (spicy tripe stew), Causa Rellena (a spicy layered potato dish) and Papa a la huancaina (potato dish with a spicy sauce) and Pollo a la Brasa (among many others) share one ingredient – Aji Amarillo. This Chilli is a runaway favourite of Peruvian chefs. Indeed, it is so revered that it virtually epitomises Peruvian cuisine. The distinctive yellow-orange chilli brings a unique fruity flavor along with its heat, creating the characteristic taste that defines many traditional Peruvian dishes.

 

Peruvian cooking with Chillies. Why is Peruvian cooking so good?

Why is Peruvian food so good?

Besides the fantastic flavor brought to food with Aji Amarillo and many other Peruvian Chillies (including the Lemon drop, Roccoto and many other Chillies), Peru has many other advantages that lend themselves to the country's ability to produce excellent cuisine. These advantages are:

Ingredients

Diverse eco-systems (eleven in total) means Peru can produce many ingredients. This country, for example, has up to four thousand varieties of potatoes, many types of corn, a variety of flavourful Chillies, many different beans and grains like Quinoa, Cañihua and "Kiwicha."

Having the Peru current (Humboldt Current) flowing through its waters means the country has access to a great diversity of seafood. This includes fish like Tuna. Bonita, Anchovies, Mackerel, Hake, Squid, and other seafood (including Clams. Lobster and prawns). Peru's access to this seafood is a significant resource, as up to twenty percent of the world's total marine catch is caught in the Peru current

Other ingredients like Peruvian limes, cocoa and coffee, the all-important Aji Amarillo, Peruvian fruits like Lucuma, Chirimoya Aguaymanto. Camu- Camu and different types of squash all add to the mix. This is, of course, is in addition to everyday ingredients like lamb, goat pork, chicken & beef, and also some more unusual ingredients like Guinea pigs (Cuy) and giant snails

Diversity of styles

Peruvian cooking has been influenced by many styles of cooking throughout its history. When the Spanish arrived in Peru, they found a style of cuisine quite different to their own. Not only were the ingredients different, but the cooking style was also something they were not accustomed to. The Incas (the original natives of Peru) ate food like tamales with spicy sauces made with tomatoes and Chillies, meat dishes made with llamas and alpacas, frogs and amaranth (to name but a few), whereas the Spanish were used to the European cooking style of the time

The Spanish had arrived in Peru with slaves from Africa. These slaves had brought their tastes and style of cooking with them. Through this influence, ingredients like yams and peanuts become part of local cooking. Similarly, ingredients that the Spanish had brought with them, like wheat, barley, lentils, sugarcane, onions and carrots, began being used

And so, as always happens when there is a mixing of cultures, food fusion occurred. Later waves of immigration by the Chinese and Japanese would see even more fusion, with the influences of these cuisines added to the mix. All these additions and constant refinement has led to Peruvian cuisine developing  into what we know today.

The most important element

The final and most important reason for Peruvian cuisine is the masterful skill of Peruvian chefs. They have received expert coaching just as their forefathers did, and today produce some of the finest cuisine in the world.   Lima, the capital of Peru, showcases this by having some of the world's finest restaurants

Long may this continue

Guide to popular curries

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Recipes from India. Curries

Popular Indian curries

There are literally thousands of recipes for different curries from all parts of India, each with its own unique blend of spices, cooking techniques, and cultural significance. The diversity of Indian curry reflects the country's vast geographical expanse and varied cultural traditions, with each region developing its own signature dishes.

Seafood curries showcase the rich bounty of India's extensive coastline, with each coastal region developing its own distinctive preparations based on local catch and traditional spices. Recipes from these regions include Goan Fish curry with turmeric, coconut milk and chillies, Fish Mappas from Kerala, and Chingudi Chhecha, an Odisha-style prawn curry.

Vegetarian curries represent the largest category of curry dishes in India, reflecting the country's strong vegetarian traditions and the incredible diversity of local produce. They are made with pulses like Chickpeas (Channa Masala), spinach (Saag), Potatoes (Shahi aloo curry), and aubergines (Baghara bainga). The coastal communities have perfected these recipes over centuries, incorporating local ingredients like kokum in Goa or curry leaves in Kerala, creating a vast array of distinctive regional specialties.

Meat curries in India have a rich history tied to regional customs and religious practices, with lamb and goat being the primary meats used. Beef is generally not eaten due to religious beliefs, but the variety achieved with other meats is remarkable.

Paneer curries feature this versatile fresh cheese that absorbs flavours beautifully. Popular dishes include Kadai Paneer, Saag Paneer, and Mughlai Shahi Paneer, often incorporating rich gravies made with cream, nuts, and aromatic spices. These dishes reflect the influence of Mughlai cuisine on Indian cooking.

All these represent just a fraction of the available curry varieties in Indian cuisine. Regional differences in preparation methods, ingredients, and spice combinations contribute to an incredibly diverse culinary landscape. The art of balancing these fiery ingredients with other spices and main ingredients is what makes Indian curry such a celebrated culinary tradition worldwide.

More Indian cooking with Chillies