Ginger Lamb Curry

May 25, 2010

We took our first well-deserved break this year. A road trip to a family wedding. Not far from Glasgow – the curry capital of Scotland.

Mini Basu was strapped squawking into the back of a Mercedes. I shoved the contents of our entire apartment into the rest of the car. Got some white Versace sunglasses and shiny wedge-heeled wellies on. And off we went.  Driving towards three days of fresh air.

It was going so well there. Until I asked an old friend, if the lady of a certain age accompanying him was his mother. No, he replied, she’s my girlfriend.

I am happy to report that Shimla is officially the most popular curry house and takeaway name in the small towns in Ayrshire. In fact, so popular is this stuff, that the chef’s Sunday night special at Irvine’s oldest pub (and nicest) was a Lamb Rogan Josh with Spiced Rice.

Made me crave the subtly-spiced Adraki Gosht, or ginger lamb curry, I’d once cooked for our financial adviser. I sang its praises before lunch until he declared he hates ginger. With Spring well in the air, and quality lamb about, I’ll happily eat this along with my words any day.



Feeds 4:

  • 850gm lamb shoulder (goat meat works really well too)
  • 1 large onion
  • 3 inches fresh ginger
  • 4 tbsp low fat natural yogurt
  • 1 tsp coriander powder
  • Half tsp turmeric powder
  • Half tsp chilli powder
  • 1 large bay leaf
  • 2 inch stick cinnamon
  • 2 tbsp oil
  • Salt to taste


Dice the lamb shoulder into large chunks. I use boneless rolled shoulder, which is readily available without a special trip to the butcher.

Chop the onion roughly and mince the ginger in a food processor or just chop finely. Marinate the meat in the yogurt, ginger, turmeric and chilli powders and leave to sit while you fire up the oil in a large pot.

When the oil is hot, add the bay leaf, cinnamon and chopped onion. Saute for five minutes until the onion is pale golden. Then mix in the coriander powder, lamb and its marinade.

Brown the lamb on high, then add half a cup of hot water, lower the heat to a medium high and cook covered for half an hour. You need to keep stirring the lamb to make sure it doesn’t burn. If the masalas start getting stuck to the bottom of the pot, add another half a cup of water and scrape them off.

After half an hour, take the cover off and cook for another half an hour uncovered stirring regularly. Add another half a cup of hot water if the lamb starts sticking to the bottom of the pot. The reason I’m being vague about the cups of water is because it slightly depends upon the quality of the lamb you’re working with.

Finish by adding salt to taste and a sprinkle of fresh, julienned ginger to the serving dish before you plonk it on the dining table. This is great with warm rotis and a raita.



38 Responses to “Ginger Lamb Curry”

  1. Shefali Dinkar Says:

    October 1st, 2011 at 2:36 pm

    Definitely trying this one on Sunday..:)

  2. Mallika Says:

    September 13th, 2011 at 1:51 pm

    Hi Richa – I don’t advocate the use of olive oil in Indian cooking… too wrong on too many levels!

  3. richa Says:

    September 13th, 2011 at 1:15 pm

    lovely dishes and nicely written. Tell me if one can use olive oil while cooking chicken and even paneer dishes?? Thanks

  4. Indian recipe Book Says:

    March 3rd, 2011 at 11:20 am

    Thanks for sharing such wonderful recipe.. I really wanna taste it.. Can you please elaborate what is that “Eating words”

  5. meeso Says:

    January 13th, 2011 at 10:02 pm

    OOOoooooohhhh, since I’ve been here I’ve seen two spinach dishes and now a lamb dish! I am seriously having some hard core cravings! This sounds TOO good!

  6. PreeOccupied Says:

    November 23rd, 2010 at 7:36 pm

    First time here and I already love the way you write. How I despised my Mum’s Ilish Maacher Paturi the next day I got a French Manicure. I think she would do

  7. Steve Says:

    November 13th, 2010 at 7:20 pm

    The plates are being scraped as I type this.
    I took the liberty of adding cooked lentils & a squeeze of lemon to stretch it to an extra portion.
    Chef got rave revues.
    Many thanks.


  8. Eric Says:

    November 9th, 2010 at 6:03 pm

    I really want to visit glasgow now. My mother was born there, but she never told me it was a curry capital!!
    Really looking forward to trying this recipe. It seems like a great wrap filling for our catering company

  9. George@CulinaryTravels Says:

    September 14th, 2010 at 4:36 pm

    What a gorgeous recipe. One to definitely try.

    Thanks also for the lovely comment on my blog 🙂

  10. denise @ quickies on the dinner table Says:

    September 3rd, 2010 at 12:00 pm


    I just bought your book last week and I am in love! I had to seek out your blog and must say I am not disappointed.

    Great site and a fun and ticklish book with recipes that look like winners!

  11. Shan @ Because I Got Hungry Says:

    September 3rd, 2010 at 4:54 am

    Hi Mallika,
    How have you been? It’s time for another food post methinks. You’ve even motivated me to start my own simple lil food blog (it’s waffling mainly but I enjoy it).
    Looking forward to more updates from you soon and heartiest congrats with the book.

  12. Arundhuti Says:

    August 24th, 2010 at 9:32 am

    Hi Mallika,

    I bought your book the other day, and here I’m to congratulate you for it. I’ve gone through most of the recipes and am loving it thoroughly. Apart from that, I enjoyed reading your stories and found your tips very useful.

    You have indeed done a wonderful job! Congratulations once again.

  13. Glass Bottles Says:

    August 16th, 2010 at 5:46 pm

    Sounds amazing! I am starving right now!

  14. Jyoti Says:

    August 13th, 2010 at 5:08 am

    Hey Mallika,. please dont bother with this Nirmal woman,, ignore the trolls and please remember, many many of us are looking fwd to more recipes .. it’s been a while now 🙁
    Gud luck with the book,, i wish I could land my hands on one.. do you know how I can get it here in Sydney, Australia ??

    Cheerio !

  15. Mallika Says:

    August 12th, 2010 at 11:37 am

    Dear Nirmal – it takes some talent to insult me and all 20,000 unique visitors to this site in one clean sweep, so I can respond with nothing but heartfelt admiration. It seems my “perfectly vacuous aspirational lifestyle” spurned you into taking time out of your truly meaningful gritty existence to comment. How lovely! May your best wisges for book sales indeed materialise. Have a good life!

  16. Nirmal Chaudhri Says:

    August 12th, 2010 at 9:16 am

    You are truly a disgrace to anyone who knows and loves real Indian food. Your fans are ignorant and moronic but as the numbers of such people is immense I expect your thoroughly modern and perfectly vacuous aspirational lifestyle nonsense will sell very well.

  17. aruna Says:

    July 30th, 2010 at 3:21 pm

    wow this recipe looks delicious!!!!

  18. Raj Vajpeyi Says:

    July 21st, 2010 at 2:26 pm

    Drove 30 Km to get goat meat for this. Doubled the chilli powder. Awesome.

  19. GretchenH Says:

    July 8th, 2010 at 8:21 pm

    This looks delicious. I think it will be on the menu at my home pretty soon. So happy I discovered your site.

  20. Suzanne Says:

    July 6th, 2010 at 8:18 pm

    I just discovered your site and am loving it! I live in the rural Southeastern US and we don’t have very many restaurants that feature food from other cultures. So I have to experiment in my own kitchen with great recipes like this. Now if only I could get my hands on some lamb!

  21. Rach Says:

    July 2nd, 2010 at 3:48 pm

    The gingered lamb looks so incredible!

  22. cheese recipe Says:

    June 30th, 2010 at 10:54 am

    yummy yummy dishes. Gona try it now itself

  23. Camille Says:

    June 25th, 2010 at 7:03 pm

    Hi, I just won your book from Ann’s giveaway, and I’m loving it! I cooked up a huge feast this week, and am looking forward to trying more recipes. I’m glad to know I can continue finding inspiration for Indian cooking here!

  24. Pam @ best Cookware guide Says:

    June 18th, 2010 at 6:18 am

    I have changed my diet to vegan for health reason, so will not be making it, but just wanted to say I like your writing flair and other recipes!

    I love all international and spicy food such as indian, mexican and thai! Thanks for sharing your vacation stories along with recipes.

  25. Glass Bottles Says:

    June 16th, 2010 at 5:04 pm

    This looks incredible. I have got to try this. Thanks for sharing!

  26. Sayantani Says:

    June 15th, 2010 at 7:23 am

    Hi new to your page and came to know about this from Susan’s giveaway announcement. I don’t need to tell that you have an amazing site and great collection of recipes as you already have a cookbook for evidence. the lamb curry looks amazing. guess we can do the same with mutton.

  27. Cheese Recipe Says:

    June 14th, 2010 at 12:56 pm

    Oops.,.! feel like tasting it.. immediately.. seems to be like really yummy ans spicy. Gonna try it very soon.

  28. aishwarya gulati Says:

    June 6th, 2010 at 3:42 pm

    not only do the recipies always turn out delicious,your blog is great fun to read as children devouvered the lamb in no time.

  29. Rohini Says:

    June 6th, 2010 at 10:25 am

    Hi Mallika,
    I just read about you in a local newspaper here in Dubai. This is the first time I am visiting your site and this recipe looks delicious! Can’t wait to try it out!

  30. indra Says:

    June 4th, 2010 at 8:21 pm

    Do check my blog- for health tips

  31. indra Says:

    June 4th, 2010 at 8:20 pm

    Gr8 site and keep up the good work.

  32. Mallika Says:

    May 27th, 2010 at 4:01 am

    I cracked up on that one . What a foot in the mouth situation!
    The lamb recipe is drool making 🙂

  33. BongMom Says:

    May 26th, 2010 at 6:06 pm

    Mallika have a fun vacation. We can do this with goat meat, can’t we ?

  34. Sra Says:

    May 26th, 2010 at 3:23 pm

    REally put your feet in there, didn’t you? 😀 I know how it feels! Sigh!

  35. Meeta Says:

    May 26th, 2010 at 7:35 am

    Mallika we just got through a lamb biryani for 8 between 4 so I was thinking I am stuffed for lamb but this is getting my all drooly again! Enjoy Scotland!

  36. Jenn AKA The Leftover Queen Says:

    May 26th, 2010 at 3:46 am

    This looks delicious! I am so jealous of your trip to Scotland!

  37. ritika Says:

    May 26th, 2010 at 3:17 am

    mallika… u are so good with words… so, so witty am cracking up.. 😀 gosh u gotta be a writer.. oh wait.. U are one already 😀
    am gonna try this mutton

  38. indosungod Says:

    May 25th, 2010 at 10:46 pm

    Tasty looking lamb dish for sure. If only it was not difficult to get lamb in our parts.

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