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Thari Walee Lamb (diced lamb)

A basic Indian lamb dish. Cooked gently, the lamb is tender and delicious in a beautifully aromatic sauce.

This is the dish that I craved when I left home so I learned how to make it pretty quickly. Top tip - it's all about the onions! Be patient and cook them low and slow, let them caramelise to get the dark intense flavour you are looking for and you will be amazed.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 1 hour
    •    Yield: Serves 4


    •    1 tsp salt
    •    2 tbsps of oil
    •    1 tsp of cumin
    •    1 tsp of turmeric
    •    1 tsp garam masala
    •    400g plum tomatoes
    •    2 tbsps ginger, grated
    •    2 chillies, finely chopped
    •    1 tsp of dried fenugreek leaves
    •    2 large onions, peeled and diced
    •    6 cloves of garlic, finely chopped
    •    handful coriander stalks, chopped
    •    handful coriander leaves, chopped


  1. Heat the oil in a heavy based pan and add the onions, after a few minutes stir in the chopped garlic.
  2. Cook on a gentle heat so the onions cook to a dark golden brown. This will take at least 20 minutes. If the onions catch on the pan add a splash of water and stir.
  3. Reduce the heat and add the tomatoes, ginger, salt, cumin, turmeric, chilli, coriander stalks and fenugreek. Stir together and increase the heat so the onions and tomatoes melt with the spices creating a thick aromatic masala sauce. This will take about 5-10 minutes.
  4. Add the lamb and stir-fry to seal the meat and coat with the masala sauce.
  5. Reduce the heat to the lowest setting and move the pan to the smallest hob. Place the lid on the pan and allow the lamb to cook gently in it own juices. This will take between 40-60 minutes. Stir occasionally until tender.
  6. If you want more of a gravy add some boiling water and leave to simmer for another few minutes.
  7. Remove from the heat and add the garam masala, sprinkle with the fresh coriander and serve.

This great family recipe is thanks to Yummly at


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