Fiery Lamb Curry


  • 25-35 dried red chillies
  • 1 1/2 tsp cloves
  • Vegetable oil
  • 250g plain yoghurt, whisked until smooth
  • 2 tsp cumin seeds
  • 20g ground coriander
  • 1 tsp red chilli powder
  • 3 bay leaves
  • 6 green cardamom pods
  • 5 black cardamom pods
  • 2 Onions, finely chopped
  • 75g garlic, finely chopped
  • 1kg leg of lamb, cubed
  • 750ml lamb stock
  • Coriander leaves


  • Set aside 3-4 chillies, and soak the rest in water
  • Also set aside a few cloves
  • Mix the yoghurt with the cumin seeds, coriander and chilli powder and set aside
  • Heat the oil in a heavy based frying pan, and add the remaining cloves, bay leaves, and green and clack cardamom pods
  • Add the onions and garlic, and fry until golden brown
  • Add the meat and sear
  • Drain and add the chillies, and cook, stirring, until all the water has evaporated
  • Add the spiced yoghurt, and cook, stirring, until most of the liquid has evaporated
  • Add the stock, bring to a boil, and then reduce to a simmer
  • Simmer for 1-2 hours
  • Heat the remaining chillies and cloves in oil, and stir the mixture in
  • Garnish with coriander