Kadai Lamb (or) Goat

Succulent pieces of lamb (or) goat (or) beef, slow cooked chunky tomato curry tempered with coriander and mustard seeds

Kadai Lamb (or) Goat

Rating: 51

Kadai Lamb (or) Goat


  • Lamb leg bone-in 1”dice : 1 Kg
  • Garlic paste : 10 gm
  • Ginger paste : 10 gm
  • Green chilly paste : 5 gm
  • Salt : 5 gm
  • Canola Oil : 10 ml
  • Real Curries Kadai sauce : 1 kg
  • Chicken Stock : 150 ml (approx)
  • Fresh Chopped Cilantro : 2 Tbsp
  • Fresh Ginger fine julienne : 1 tsp


  1. Marinate meat (lamb or goat) with ginger, garlic and green chilli paste and simmer in well seasoned stock till tender.
  2. Strain meat and reserve stock.
  3. Heat Kadai sauce and mix in strained meat with some stock and simmer for few minutes. Add more stock to adjust thickness as required.
  4. Finish with chopped fresh coriander leaves and ginger julienne.

Chef’s note: Proportion of meat: sauce is 1:1 ratio by weight.

Real Sauces© and Real Curries© are manufactured by Anjum Fine Foods Inc. Made in Canada