Lamb chilli curry recipe is an easy Indian curry that will have your taste buds simply tingling in delight as they experience first, the tender marinated lamb then second, the rich chilli sauce.
This lamb chilli curry recipe is quite hot, but you can reduce the quantities of the chilli ingredients if required, and it will still be really tasty!
Lady Lynne and I recently returned from an awesome trip of a lifetime to Las Vegas, that recap is just before the recipe card, so scroll down if you just want that.
And so now, onto todays curry recipe. My healthier lamb chilli curry.
First let me mention Chas again, whom I previously mentioned in my Chicken Vindaloo recipe.
Chas is my father in law and he loves his curries.
So this recipe was put together with him in mind, when he requested something hot and spicy with Lamb and Chilli in!
Right folks, let me try and summarise (without getting overly excited) our recent trip to the U.S, that I mentioned in the Moroccan beef tagine recipe.
So, Las Vegas. It was just AWESOME!
A vibrant, bright and slightly cheesy place, but not in a wrong way.
A 24 hour party city of fun and FOOD! Oh the food, just AWESOME (I may slightly over-use that word here but it’s needed, and so I make no apologies!
Lynne and I also discovered Yogurt In.
How I wish we had something similar here in Scotland, although I’m not sure if our cold weather would suit a chain selling frozen yogurts.
Speaking of that, the weather, as a person from Scotland used to cooler weather and more days of grey skies than blue, it was AWESOME (that word again) to see wall to wall blue skies and constant temperatures of 35 – 38 degrees C every day!
Our hotel was, yes you’ve guessed it (AWESOME).
We stayed at the MGM Grand (picture above) and we made nearly daily use of the excellent facilities, including the Cardio gym which helped us to feel less guilty of our nearly daily sharing of cake.
I loved being able to sit and relax in the onsite Starbucks (there were 2) early in the morning drinking my Americano and catching up on emails and blogs I follow and watching the party going on.
We met friends there who had come over from Scotland to celebrate a 50th birthday.
We also went on a fantastic helicopter trip over the Grand Canyon and Hoover Dam (picture above), which was on our “bucket list”.
I was certainly not disappointed. In fact it was AWE…. 😆
I could go on here but I think you get the general picture.
Las Vegas lived up to everything I had hoped for and “the strip” looked amazing at night (picture below) and I wouldn’t hesitate to go back again and do it all over!
But for now, having just returned and faced a £600 car maintenance bill, we’ll have to start saving our pennies again.
Although we are going for a week’s holiday to Wales in 2 weeks time…but a much cheaper and just as well it’s already booked camping expedition!
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Other Lamb Recipes You Might Also Like
- Skinny lamb curry is great when you want to enjoy the full flavours of a lamb curry without the guilty feeling of adding to your waist line.
- One pot chorizo and lamb stew is a comforting, delicious and easy to make hearty family meal. This Mediterranean style casserole is simply packed with flavour and is perfect served with rice or crusty bread.
- Lamb rogan josh and naan breads go together so well creating an amazing tasty Sunday curry feast! Here I show you how to make lamb rogan josh with home-made naan breads.
Lamb Chilli Curry Recipe
I’ve suggested serving this lamb curry with rice but you could also serve with home made naan breads instead.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Lamb Chilli Curry
- Low fat cooking spray
- 2 large onions diced
- 3 cloves of garlic crushed
- 1 tbsp green chilli paste
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp chilli powder
- 1 tsp ground ginger
- 400 g lean lamb leg steaks diced
- 150 ml warm water
- ½ tsp tamarind pulp
- Freshly chopped coriander for garnish.
- Spray the bottom of a medium sized saucepan / casserole dish 5 times with the cooking spray.
- Turn the heat on high under the saucepan / casserole dish then when the oil begins to bubble turn down the heat to medium.
- Add the onions and garlic and stir these constantly together until soft about 5 minutes and use drops of hot water if they begin to stick to the bottom of the pan.
- Add the green chilli paste, ground cumin, ground turmeric, chilli powder and ground ginger and stir the spices into the mixture for approximately 2 minutes. Turn off the heat and allow to cool a little.
- Remove the spiced onion mixture to a blender and puree to a sauce consistency.
- Add the sauce back to the pan and bring back to a simmer. Then add the cubed lamb and the warm water. Stir the mixture together until combined then put on the lid and cook for approximately 1 hour – 1 hour 30 minutes until the lamb is cooked and tender.
- Stir in the tamarind pulp and cook for a further 5 minutes.
- Serve on rice garnished with coriander. (Rice not included in Nutrition Label calculation)