Lamb Fry


I had a few Indian work colleagues when we first moved to London. These lovely Indian ladies would bring their lunchboxes, and I would bring mine, and we would have lunch together everyday. It’s amazing how fun it is to bond over food.

Their lunch boxes would not contain the typical Indian food you get in the restaurants, but rather simple vegetable or meat dish. These always look fantastic and smell amazing. They would offer me some to try, and I would ooh and aah with delight, because everything tasted divine.

One day, this lady brought in something that smelled out of this world. She said her husband made this, please try some. I took a small spoonful, and I was hooked!

I told her it’s so good! They laughed, because I say this about everything (I’m easy to please when it comes to food). She said it’s called Lamb Fry.

I asked her for the recipe – and that’s when I first heard about vahchef from He’s like the Jamie Oliver of indian cooking – he has a ton of recipe videos on youtube, and has his own website of course.

My colleague’s husband made the dish from this vahchef’s recipe:

The recipe below has been tweaked from the original to our liking:

Whole Garam Masala
  • 4 bay leaves
  • 4 cloves
  • 4 inches cinnamon
  • 4 green cardamom
  • 4 black cardamom
  • Oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp black cumin seeds (shajeera)
  • 2 large onions, finely chopped
  • 1/4 tsp turmeric powder
  • 1 Tbsp Ginger paste
  • 1 Tbsp Garlic paste
  • 1 kg Lamb (with bone), cut into chunky pieces. Alternatively use chicken thigh (with bone)
  • 8 cloves garlic
  • 1 tsp cumin seeds
  • 1 tsp Black peppercorns
  • 3-5 Green chillies, sliced (v. spicy Kenyan chillies)
  • 20 Curry leaves
  • 2 tsp red chilli powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • salt
  • 1/2 cup Coriande leaves, chopped
  • 1 lime
 How to put this together:
    1. Heat 1 Tbsp oil on medium heat, add Whole Garam Masala. Fry until fragrant.
    2. Add 1/4 tsp cumin seeds. When it splutters add onions + turmeric powder + ginger paste + garlic paste. Fry until onions are translucent.
    3. Add lamb or chicken. Fry until the outside is brown.
    4. Add 1 1/2 cup water, and transfer to pressure cooker. Pressure cook until meat is tender (10 mins in my pressure cooker).
    5. Pound together garlic + cumin seeds + peppercorn
    6. Heat 1 Tbsp oil on medium heat, add mixture from previous step. Fry until fragrant.
    7. Add green chillies + curry leaves. Fry until fragrant
    8. Add red chilli powder + cumin powder + coriander powder. Fry until fragrant
    9. Add meat, season with salt.
    10. Keep cooking until you’re left with thick curry sauce.
    11. Turn off heat. Add chopped coriander leaves + juice of 1/2 lemon. Mix well. Taste. Add more lemon juice to your liking.

Serve with

  • Chapati, Roti, Naan, or any kind of thin bread you can get your hands on, or
  • Basmati rice

Here’s the chicken version