Lamb with Green Chili Masala

Preparing for a long trip can be a lot of work, but I try and make the most of it. You might say I’m a bit of a pack-rat, especially in the kitchen, and a trip is a great excuse to finish off those lingering bags of legumes in the back of the cupboard. I
Course Entree
Cuisine Best, Indian
Level Intermediate
Main Ingredient Lamb
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 4 servings
Calories 270 kcal


  • 2 pounds lamb shoulder (cut into 1.5" cubes)
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt (halve if using regular salt)
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 teaspoon whole cumin
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon fennel seeds
  • 1 tablespoon garlic (grated)
  • 1 tablespoon ginger (grated)
  • 3 onions (sliced thin)
  • 6 - 10 jalapeno peppers (seeded and cut lengthwise into quarters)
  • 1/2 teaspoon tamarind concentrate
  • cilantro (for garnish)


  1. Combine the cumin, salt and pepper in a small bowl and sprinkle all of it onto the lamb pieces, tossing around to coat evenly. Heat heavy pot with a lid over medium high heat until it is very hot. Add the oil and brown the meat meat on both sides. Work in small batches, being careful not to overcrowd the pot. You want to get a nice dark brown crust on the outside of the meat as this contributes to the flavor of the sauce. Transfer the browned meat to a plate and set aside.
  2. Add a little more oil if the pan needs it, then add the cumin seeds, mustard seeds, fenugreek seeds and fennel seeds to the pot, stirring for about 30 seconds to lightly toast them. Add the ginger and garlic and fry for another minute or so while stirring continuously to prevent burning. Add the onions, then turn down the heat to medium low and cover with a lid for 10 minutes. Remove the lid, and stir vigorously to loosen the bits of flavor from the bottom of the pan. Let most of the accumulated liquid evaporate, then return the lamb to the pot along with any juices. Stir to combine, then cover with a lid and cook over medium low heat for 1 1/2 hours.
  3. Add the jalapenos and tamarind concentrate. Since the capsaicin (the compound that makes chili peppers spicy) is in the light color membranes the seeds are attached to, leaving some of the membranes will make your masala more spicy. partially cover to allow steam to escape, then cook until the lamb is very tender and the sauce is very thick (about 1 to 1.5 more hours).
  4. Serve with rice and some chopped cilantro to garnish.
Nutrition Facts
Lamb with Green Chili Masala
Amount Per Serving
Calories 270 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 91mg30%
Sodium 1850mg80%
Potassium 566mg16%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 4g4%
Protein 30g60%
Vitamin A 20IU0%
Vitamin C 6.8mg8%
Calcium 58mg6%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.