RECIPES > MEAT > Lamb Razala

    1kg lamb, cut into 1/2" pieces  
    2 medium onions, chopped  
    2" piece of fresh ginger, finely chopped
Lamb Razala
    8 green chillies
    300g yoghurt
    3 tbls ghee or melted butter
    10 shallots, peeled
    1 tbls coriander powder
    1 tsp chilli powder
    8 dried sour plums
    2 tsp pistachios, chopped
    2 tsp almonds, chopped
    2 tsp cashew nuts, chopped
300ml water
salt to taste

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1. Place the onions, 4 cloves of garlic, 4 green chillies, ginger and yoghurt in a
  blender and whisk into a smooth paste.
2. Place the lamb and the paste in a large bowl, mix well and marinate for
  2 hours.
3. When ready to cook, heat the ghee or butter in a heavy based pan.  Add the
  chopped garlic and shallots, sauté on a medium heat until they are red-
  golden brown in colour.  Then add the remaining green chillies, coriander
  powder and chilli powder, and sauté for a further 3 minutes.
4. Next add all the lamb and the marinade, stir and add the dry plums and all
  the nuts.  Mix everything well and add the water, bring to the boil, cover and
  cook for 1 hour on a low heat.  You can add more boiling water during the
  cooking time if the curry starts to dry out.  Stir occasionally.
5. Serve with hot naan bread.