Share This Recipe

Dry Lamb Curry


600g lamb shoulder on the bone, cut into chunks
1 large onion, chopped
3 tbsp ghee (clarified butter)
1 tbsp oil
2 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
¼ tsp Supreme Turmeric Powder
1 tsp Supreme Coarse Black Pepper
Salt to taste
1-2 tsp minced green chillies
1 ½ tsp Supreme Ginger Garlic Paste
1 large Supreme Cinnamon Stick
4 Supreme Black Peppercorns
4 Supreme Green Cardamom Pods
2 Supreme Cloves


Add all the ingredients into a deep pot. Stir well, cover, and cook over low-medium heat. Stir every 5-8 minutes and cook for 40-50 mins or until the lamb is tender.