Lamb Curry

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.

Ingredients - serves 4

  • 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

EOS 5DS2017_06_260021_1-pork-v2.jpg


  • Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds

  • Add the curry leaves

  • Once the mustard seed pops add diced onion and saute until soft and golden brown

  • Add Jeyel's South Indian Lamb curry sauce and mix it

  • Add the raw meat and mix it until the meat is covered with the sauce

  • Reduce the heat to low flame and cover it with the lid

  • Leave  it to cook for 15-20 minutes or until the lamb is cooked

  • Add additional water if the sauce is too thick

  • Add  whole red chillies (do not crush or grind) and chopped coriander

  • Serve the curry rice.