Kolhapuri Lamb Curry

This is the lamb curry that converts people. Deeply spiced, rich, and with that unmistakable Kolhapuri fire, it's a proper restaurant-quality dish, made at home with almost no prep, using KABO Kolhapuri Masala. No chopping, no grinding, no fuss.

Serves: 2 | Prep time: 4 minutes | Cook time: simmer until tender

What You Need

• 300g lamb (diced shoulder or leg)
• 50g KABO Kolhapuri Masala
• 3 tablespoons oil
• 1.5 cups water
• Salt to taste ( blend has low salt)
• Fresh coriander to garnish.

Method

1. Heat oil in a heavy-bottomed pan over medium-high heat.
2. Add lamb pieces and sear for 3–4 minutes until lightly browned.
3. Add KABO Kolhapuri Masala and stir to coat the lamb evenly.
4. Add water, bring to a boil, then cover and simmer on a low flame until the lamb is tender and the sauce has thickened.
5. Season with salt, garnish with coriander, and serve with rice or chapati.

Chef's Tip

If you have a pressure cooker, use it the lamb becomes melt-tender in even less time. A squeeze of lemon juice at the end brightens the whole dish.

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