Jeyel's Lamb Curry Recipe

A simple recipe but perfect for weekday dinner. Adding a few more ingredients can make this lamb curry to look like a freshly made authentic curry.


  • 340g Jeyel's South Indian Lamb curry cooking sauce
  • 3 Tbsp sunflower oil
  • 1 sprig  fresh or dried curry leaves
  • 1 tsp Mustard seed
  • 1/2 Diced onion
  • 2 Red Chilli (dried)
  • Chopped coriander for garnishing


  1. Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds
  2. Add the curry leaves
  3. Once the mustard seed pops add diced onion and saute until soft and golden brown
  4. Add Jeyel's South Indian Lamb curry sauce and mix it
  5. Add the raw meat and mix it until the meat is covered with the sauce
  6. Reduce the heat to low flame and cover it with the lid
  7. Leave  it to cook for 15-20 minutes or until the lamb is cooked
  8. Add additional water if the sauce is too thick
  9. Add  whole red chillies (do not crush or grind) and chopped coriander
  10. Serve the curry rice.
  11. and ENJOY