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“Authentic Recipe for the very delicious Lamb curry, native to Peshawar in Pakistan”

Ingredients Nutrition

  • 200 g of lamb fat, Can be cut out from the lamb meat
  • 1 kg lamb, cut into about 1 inch cubes
  • 4 tomatoes
  • 5 green chilies
  • 1 small ginger
  • 3 tablespoons vegetable oil or 3 tablespoons ghee or 3 tablespoons sunflower oil


  1. Cut some pieces of fat from the lamb meat. These will be used to fry the lamb. About 150-200 gms of fat will be needed per 1 Kg of meat.
  2. Fry the fat pieces in a pot until brown and the most of the fat has been melted.
  3. Add the lamb pieces and cover the pot.
  4. Leave to cook on low heat for about 30 minutes, stirring every 10 minutes.
  5. Throw in the ginger and chillies, and the 3 Tbsp of oil and leave for 3 minutes.
  6. Throw in the tomatoes (chopped or whole) and leave for about 5 minutes until the tomatoes are soft.
  7. Stir and leave for another 5 mintues.
  8. Serve with Toasted Bread or Naan.

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