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Lamb Masala By Rob Vincent

Updated: Feb 21, 2021

Lamb Masala


4-6 tbsp of mustard oil

1 tsp cumin seeds

2” cinnamon stick

1 tej patta

(8 black peppercorns, 1 black cardamom, 4 green cardamom and 3 cloves. I removed and discarded the husks from the cardamoms and ground the rest down)

1 tsp paprika

2 tsp kashmiri chilli powder

1/2 tsp garam masala

400g diced lamb

2-3 medium onions, finely sliced

2 tbsp of fresh 60/40 garlic/ginger

2 fresh red chillies

2 tbsp tomato purée

salt to taste

water as necessary


1. To a heated pan add the mustard oil and heat until it smokes.

2. Add the cumin seeds and fry/sizzle along with the cinnamon and tej patta,

3. Add the onion and fry on a gentle heat until they’re caramelised but not burnt, adding little amounts of boiling water to avoid drying up.

4. Add the garlic, ginger and red chillies (bashed to a paste), cook out, add the powder spices, including the ground whole spice but not the garam masala, cook for 30 seconds or so but avoid burning them.

5. Add your tomato purée along with a little boiling water and mix well and cook out.

6. Add the lamb and stir well/coat the lamb. Add 1 cup of boiling water, and continue to cook your meat, cover with the lid and continue to tenderise the meat for 5-10 minutes.

7. Remove the lid and, at this point I made sure everything was mixed, the meat completely combined with the masala and continued to cook the meat until tender, adding the necessary amounts of water to make the sauce, place lid and simmer until rich, red and ready, add the garam masala right at the end for added flavour and garnish with fresh coriander


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