Introducing the spicy and aromatic lamb phall recipe – a dish not for the faint-hearted! Originating from the British Indian restaurant scene, this fiery curry is not just a test of one's spice tolerance, but a flavourful adventure for those seeking a true culinary challenge. Brace yourself for a blend of intense heat and rich flavours that will surely leave a lasting impression on your taste buds.
Serves 4
Preparation time 10 minutes cooking time around 40 minutes
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Hot Hot Hot
Hot Hot Hot this is definitely one for the hotheads I personally do struggle to eat it wishing I could because it really is truly delicious. I have made it many times for our curry nights here in Paphos and I knew that there were some real hotheads booked in for that night one being Bob and another was Andy,
I saw Andy a couple of days later in Ben's bar and his wife was quite peeved because they had planned to go out for the day...! well I'll say no more. - Steve
But of course you don't have to make it that hot unless you want too. The spice 'heat' level can be adjusted with the amount and type of chillies and chilli powder, so judge for yourself what you want.
This recipe is pretty easy but there are various stages of cooking and the fact that we are using lamb means that it takes a little longer, you could use chicken, pork, or beef, chicken obviously cooks a bit quicker. I always add the bone back in to the pot and this really gives the curry a lot of depth, but don't give it to the dog afterward unless you want trouble lol.
Lamb Phall Recipe
Ingredients:
1kilo of lamb leg (keep the bone and don't trim too much fat from the meat)
4 tablespoons of ghee or coconut oil
4 large cloves of garlic, crushed
1 inch piece of ginger thinly sliced
4 Scotch Bonnet chillies, chop them roughly
4 large red chillies sliced length ways but keep the stalk on them
2 -4 teaspoon of ground chilli
2 teaspoons of ground coriander
3 teaspoons of ground cumin
1 teaspoon of ground turmeric
2 teaspoons of ground black pepper
2 tins of chopped tomatoes
1-2 ladles of Madras Curry Gravy
1 teaspoon of Celtic or Himalayan salt
1 teaspoon of Garam Masala
juice of 1 lemon
Chopped coriander leaves
How to make Lamb Phall
Click here for Kitchen Timer
Prep all your ingredients,
In a blender put the scotch bonnets and half the garlic cloves blend with a little water until smooth.
Fry the lamb in batches until it is sealed with half the ghee or oil when it has changed colour remove from the pan and keep to one side.
In the same pan over a medium heat add extra ghee/oil if needed and add the rest of the crushed garlic and the sliced chillies and briefly stir, now add the blended chillies and cook for around 2 minutes stirring frequently, you may need to add slashes of water to stop it from burning.
Add the tinned tomatoes and cook for around 10 minutes stirring regularly until the tomatoes are cooked through.
Now add the ground coriander, cumin, chilli powder, black pepper and turmeric and stir continually for around 2 minutes it should look quite dark now.
Add the diced lamb back along with all its juices and cook on a high temp for another 5 minutes.
Now add the Madras Curry Gravy, salt and water, with the whole spices ( add the bone back in for an even deeper flavour) Turn the heat down low and simmer for around 40 - 50 minutes, stirring occasionally check for tenderness and add a little more water if needed and cook until tender and the gravy has reduced.
Finally finish the dish by adding the Garam Masala and coriander leaves. and finish with the juice of 1 lemon Stir through and serve immediately.
Goes well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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