• 1 kilogram Lamb/Mutton, cubed
  • 2 tablespoons Olive Oil
  • 1 tablespoon Ginger, minced
  • 1 whole 2.5cm piece of Ginger, cut into matchsticks
  • 2 Green Chillies, finely chopped
  • 4 Green Chillies, sliced in half
  • 3 medium Tomatoes, chopped
  • 1 teaspoon Ground Black Pepper
  • 2 teaspoons Garam Masala
  • 1/2 bunch fresh Coriander, chopped
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Salt, adjust to taste
  • Water

Lamb Handi

Lamb Handi is a traditional Asian dish with a spicy flavour. Despite its delicious taste, this authentic recipe is simple to make, and far less time consuming than traditional Indian curries. Give this Lamb Handi recipe a try and you will not be disappointed.


  1. Wash the lamb thoroughly and place in a small pan.
  2. Add water and place the pan on a medium heat.
  3. Add a pinch of Salt and leave to boil until the water has almost evaporated.
  4. In parallel to this, heat the Olive Oil in a separate Clay Handi, Frying Pan or Wok.
  5. Add the Onions, chopped Ginger and Green Chillies, then fry for 2 minutes on a medium heat while stirring frequently.
  6. Add the tomatoes and stir until they become a pulp and turn into a creamy mixture.
  7. When the water in the meat pan has almost evaporated, place the meat into the same pan as the frying mixture.
  8. Stirring frequently, fry for 5 minutes, or until the meat is well browned – add 1 cup of water whilst frying to prevent the mixture from sticking to the bottom of the pan.
  9. Put on a low heat, stir well and simmer for 20-25 minutes, or until the meat is almost tender and nearly all the water has evaporated.
  10. Add the Ginger Sticks, chopped Green Chilli, Black Pepper and Garam Masala.
  11. Cook for 2 more minutes, stirring frequently.
  12. Squeeze in half a lemon, and cook for 2 more minutes.
  13. Once the meat is brown and soft transfer to a serving bowl.
  14. Sprinkle the finely chopped Coriander leaves over the contents of the serving bowl.
  15. Serve hot with a Naan or Chapati.