Raasa Majestic Kadai (Lamb)
Serves 3
Ready in 25 mins
The perfect dish for curry lovers in the mood for an earthy, stew-like dish. Get lost in the traditional flavours of Punjab tonight with a homemade lamb kadai. In this bold and savoury curry, tender pieces of succulent lamb are cooked to mouthwatering perfection amidst a fiery fusion of onions and tomatoes. Prepared with fresh, carefully selected spices like fenugreek leaves, garam masala, cumin, and black cardamon, Raasa Majestic Kadai Curry is a fresh, distinctive, and authentic way to spice up your home curry night. Unlike some other lamb curries, which can be time-consuming to prepare, a rich and decadent kadai can be easily whipped up with a few simple ingredients that you most likely already have hiding in your fridge. As delicious on a hot summer evening as it is warming in the winter, enjoy your kadai with friends on a lazy Sunday or around the table with family after a long, busy day. Ready to embark on a bold and savoury taste expedition? Here, Raasa chef Yogi gives us his secret recipe for recreating a palace-ready lamb kadai in your own kitchen…
INGREDIENTS
- 1 pack of Rassa Majestic Kadai
- 100ml water
- 200g diced shoulder of lamb
- Half a tomato, diced
- Half an onion, diced
- Half a capsicum, diced
- 2 tbsp vegetable oil
- Chopped coriander for garnish
Cooking Method
- Heat 2 tbsp of oil in a pan on a medium-high heat and add your diced lamb.
- Let the lamb cook until golden brown, then add chopped onion and capsicum, deglazing the pan as you cook with a splash of water.
- Add Raasa Majestic Kadai sauce to your pan alongside 100ml of water. You can add more or less water depending on how you like the consistency of your curry.
- Gently simmer the sauce until the lamb and vegetables are cooked through to just how you like them.
- While the curry cooks, prepare your rice, naan, or your favourite accompaniment.
- Once the curry is cooked through and sides are ready, serve in your most special bowl and garnish with the coriander.
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