Lamb Kadhai Recipe
Boneless Lamb, stir-fried with onions, garlic, ginger, bell pepper, and fine Indian sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices and Seasoning
Cooking
Method
Preparation
- 1
- 2
Cut the Lamb
Cut the boneless lamb into bite-sized pieces and set aside.
Cooking
- 3
Heat the Oil
In a large kadhai or skillet, heat the cooking oil over medium-high heat.
- 4
- 5
Add Lamb
Add the lamb pieces to the kadhai and cook until they are browned on all sides.
- 6
Incorporate Spices
Stir in the turmeric powder, cumin seeds, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes.
- 7
Add Ginger and Bell Pepper
Add the grated ginger and chopped bell pepper. Stir-fry for another 5 minutes.
- 8
Add Tomato Puree
Pour in the tomato puree and mix thoroughly. Allow to simmer for 10-15 minutes, until the lamb is tender and the sauce thickens.
- 9
Finish with Garam Masala
Sprinkle garam masala over the kadhai. Stir well and let it cook for another 2 minutes.
- 10
Garnish
Turn off the heat and garnish with fresh cilantro before serving.