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  • Sheena's Special Lamb Curry with Padron Peppers
  • Sheena Salah

Sheena's Special Lamb Curry with Padron Peppers

Sheena's Special Lamb Curry with Padron Peppers

Sheena’s Special Lamb Curry w/Padron Peppers

Serves  6


700g Shoulder or Leg of Lamb, trimmed of excess fat and cut into small pieces

2 large or 3 medium Onions

3 tbsp Rapeseed oil

3 tbsp Ghee

1 tin of tomatoes

2 fresh tomatoes

4 tbsp Greek yoghurt

100g padron peppers

1 medium potato peeled and cut into 3cm cubes

5-6 cloves of garlic

3 cm Ginger

2-3 Green Chillis (depending on strength and size)

1 flat tsp turmeric

1 tsp Kashmiri chilli powder

1 tsp sea salt (or more to taste)

For grinding (in mortar & pestle or spice grinder):-

10 black peppercorns

1 stick of cassia bark

8 cloves

1 star anise

1 tsp of cumin

2 tsp coriander seeds

8 cardamom pods

2 tbsp chopped fresh mint leaves

2 tbsp chopped coriander


Chappatis to serve and/or steamed plain basmati rice


  1. Grind the dry spices.
  2. Puree the fresh tomatoes with the tinned ones
  3. Mince the garlic, ginger and green chillis
  4. Blend the onions to a puree with a little water.
  5. Heat the oil in a large saucepan on a medium heat then add the onions, turn the heat down slightly and keep stirring stir until they are a nice golden colour.
  6. Add the lamb and the minced garlic, ginger and chillis and give this all a good stir. Then add the sea salt, turmeric and chilli powder and the ground whole spices. Stir once more until a nice aroma arises. Now add the tomatoes and a little water and place the lid on the pan and continue cooking on a low heat for around 45 minutes.
  7. Add the potatoes and replace the lid, in 30 minutes or so add the padron peppers and place the lid on the pan once more.
  8. In approx.15 minutes the curry is ready. Stir in the chopped herbs and serve with chappatis or rice or a bit of both.
  • Sheena Salah

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