Creamy Lamb

Rate this recipe

Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 3 lb leg of lamb, fat taken off and cut into small chunks
  • 6 each whole cinnamon sticks, peppercorns, cardamom, cloves and star anise – usually called ‘whole masala
  • 1 bunch of fresh mint, chopped
  • 1 tsp chilli powder
  • 4 tbsp oil
  • Flaked almonds, flash-fried in a little butter
  • 1 pint whipping cream
  • 3 tsp each crushed ginger and garlic
  • 3 dried whole chillies
  • 3 tsp mixture of ground cumin and coriander
  • 1 tbsp garam masala
  • 1 tsp paprika powder
  • 4 onions, sliced


  • Heat the oil and add the chillies and whole masala. Let sizzle for two minutes, then add onions and fry until light brown.
  • Add ginger, garlic, ground coriander and cumin, and fry for another three minutes.
  • Add meat, cream, chilli and paprika powders and half a cup of water.
  • Lower heat so the lamb can simmer.
  • Cook for an hour and ten minutes, or more until the meat is very soft. In the last ten minutes open the lid so the sauce can thicken. Stir regularly.
  • Add garam masala, mint and nuts.
  • Serve with roti.