Dinner

Peshawari Lamb Curry

From the Peshawar region, a dry-style lamb curry with whole spices, dried fenugreek leaves and char-kissed onions. Robust, deeply savoury and made for rotis.

Standardhigh_proteinGluten Free
350
kcal
24g
Protein
17g
Carbs
16g
Fat
£3.95
Per Serving
⏱ Prep: 10 min 🍳 Cook: 60 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Lamb Shoulder 400g 1000 kcal
Onions 2.5 medium 90 kcal
Garlic 1.5 cloves 5.9 kcal
Fresh Ginger 1 tbsp grated 9.6 kcal
Passata 1 carton 72 kcal
Chicken Stock 150ml 22.5 kcal
Tikka Masala Paste 3 tbsp 138 kcal
Ground Cumin 1 tsp 15 kcal
Ground Turmeric 1 tsp 9.4 kcal
Garam Masala 1.5 tsp 15 kcal
Chilli Flakes 1 tsp 10 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
Coconut Oil 1.5 tbsp 172.4 kcal
👨‍🍳 Method
  1. 11. Brown lamb shoulder in coconut oil in a large pan over high heat, 4-5 minutes per side. Remove and set aside.
  2. 22. Cook onion in the same pan 12-15 minutes until deeply caramelised and almost sticky.
  3. 33. Add ginger and garlic; cook 2 minutes. Add ground cumin, ground coriander, turmeric, garam masala and chilli flakes; stir 1 minute.
  4. 44. Add tikka masala paste; stir until combined with the onions.
  5. 55. Return lamb to the pan. Add passata, chicken stock and dried fenugreek leaves. Stir and bring to a simmer.
  6. 66. Cover and cook on low heat 45-50 minutes until lamb is tender and sauce has reduced to a thick, dry-ish consistency typical of Peshawari style. Finish with fresh coriander.

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