Lamb simmered in an onion and tomato based gravy. The curry is flavoured with and Indian spices to give an authentic taste.


  • 500g Lamb, cut into cubes and rinsed
  • Oil
  • 2 Onions, sliced
  • 1 cinnamon Stick
  • 1 Aniseed
  • 1 Bayleaf
  • 1 Cardamom Pod
  • 2ml fennel (Soomph) seeds
  • 5 Mint Leaves, chopped
  • 3 Curry Leaves
  • 1 1/2 Teaspoons Ginger and Garlic Paste
  • 1 Teaspoon Chilli Powder
  • 3 1/2 Teaspoons Curry powder
  • 2ml Turmeric Powder
  • 1/2 Teaspoon Cumin Powder
  • 1/2 Teaspoon Coriander Powder
  • 1 Teaspoon Garum Marsala Powder
  • 3 Tomatoes, Grated
  • 1 Green Pepper, Sliced
  • Salt to taste
  • 1/2 teaspoon sugar
  • Fresh coriander, chopped (garnishing)


  1. Heat oil in a pot on a medium heat setting.
  2. Add in 1 sliced onion, bayleaf, aniseed, fenneel seeds, curry leaves, mint leaves, cinnamon stick and cardamom pod.
  3. Allow the onions to simmer until it has turned translucent in colour.
  4. Stir in the curry powder, cumin powder , coriander powder, chilli powder, turmeric powder.Simmer for 30 seconds.
  5. Add in the ginger and garlic paste and mix in well.
  6. Stir in the lamb and allow to cook covered for 10 minutes.
  7. The fluid from the lamb should have been released and the lamb fried.
  8. Sprinkle garum marsala onto the lamb and add in the salt.
  9. Stir in tomato, remaining sliced onion, green pepper and sugar.
  10. Cook the curry for 10 minutes on a reduced heat setting.
  11. The tomatoes should have formed a uniformed smooth gravy. Remove the curry from the stove top and garnish with fresh coriander.