Mowgli House Lamb Recipe

Make the marinade

In a large bowl combine yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, paprika, garam masala, lemon juice, 1 tsp salt and 1/4 tsp black pepper. Whisk until smooth.

Add the lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight to develop flavor and tenderize.

When ready to cook, remove lamb from fridge 20–30 minutes before cooking to come closer to room temperature. Pat off any excess yogurt with a paper towel (reserve marinade).

Heat 1 tbsp vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Add half the lamb in a single layer, searing without moving for 2–3 minutes until a brown crust forms, then turn to brown the other sides, about 2 more minutes. Transfer seared pieces to a plate and repeat with remaining lamb, adding the remaining 1 tbsp oil if needed. Aim to brown but not fully cook through.

Reduce heat to medium and add butter to the same pan. Add chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and starting to caramelize, about 6–8 minutes.

Stir in tomato paste and cook 1 minute to deepen flavor. Add chopped tomatoes (or canned crushed tomatoes) and the reserved yogurt marinade, stirring to combine. Scrape up any browned bits from the bottom of the pan.

Add sliced bell peppers and optional green chilies. Pour in 1/2 cup water or stock to loosen the sauce. Bring to a gentle simmer.

Return the browned lamb and any accumulated juices to the pan. Cover, reduce heat to low, and simmer gently for 30–40 minutes, stirring occasionally, until lamb is fork-tender and sauce has thickened. If sauce reduces too much, add a splash more water or stock.

Taste and adjust salt and pepper. Stir in chopped cilantro and mint about 5 minutes before the end of cooking to preserve freshness.

If using, stir in cream or coconut milk to finish the sauce for 2–3 minutes to heat through and mellow the acidity of the tomatoes.

Scatter toasted almonds or cashews over the dish and garnish with additional cilantro. Serve with lemon wedges on the side for squeezing over the lamb.

Spoon Mowgli House Lamb over basmati rice or serve alongside warm naan. Provide extra lemon wedges and serve immediately.