Lamb Handi

  • Starter
  • Servings
  • 3Spicy
  • 25-30Cook Time
  • Cuisine : International
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Lamb Handi is a traditional Asian dish with a spicy flavour. Despite its delicious taste, this authentic recipe is simple to make, and far less time consuming than traditional Indian curries. Give this Lamb Handi recipe a try and you will not be disappointed.


  • 1 kilogram Lamb/Mutton, cubed

  • 2 tablespoons Olive Oil

  • 1 tablespoon Ginger, minced

  • 1 whole 2.5cm piece of Ginger, cut into matchsticks

  • 2 Green Chillies, finely chopped

  • 4 Green Chillies, sliced in half

  • 3 medium Tomatoes, chopped

  • 1 teaspoon Ground Black Pepper

  • 2 teaspoons Garam Masala

  • 1/2 bunch fresh Coriander, chopped

  • 1 teaspoon Turmeric powder

  • 1 teaspoon Coriander powder

  • 1 teaspoon Red Chilli powder

  • 1 teaspoon Salt, adjust to taste

  • Water


Prestige Handi

Step By Step Method

    1. Wash the lamb thoroughly and place in a small pan.

    2. Add water and place the pan on a medium heat.

    3. Add a pinch of Salt and leave to boil until the water has almost evaporated.

    4. In parallel to this, heat the Olive Oil in a separate Clay Handi, Frying Pan or Wok.

    5. Add the Onions, chopped Ginger and Green Chillies, then fry for 2 minutes on a medium heat while stirring frequently.

    6. Add the tomatoes and stir until they become a pulp and turn into a creamy mixture.

    7. When the water in the meat pan has almost evaporated, place the meat into the same pan as the frying mixture.

    8. Stirring frequently, fry for 5 minutes, or until the meat is well browned – add 1 cup of water whilst frying to prevent the mixture from sticking to the bottom of the pan.

    9. Put on a low heat, stir well and simmer for 20-25 minutes, or until the meat is almost tender and nearly all the water has evaporated.

    10. Add the Ginger Sticks, chopped Green Chilli, Black Pepper and Garam Masala.

    11. Cook for 2 more minutes, stirring frequently.

    12. Squeeze in half a lemon, and cook for 2 more minutes.

    13. Once the meat is brown and soft transfer to a serving bowl.

    14. Sprinkle the finely chopped Coriander leaves over the contents of the serving bowl.

    15. Serve hot with a Naan or Chapati.

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