Lamb Varuval

Serves 4 • Prep 15 mins • Cook 35–45 mins

Ingredients

• 800 g lamb shoulder or leg, trimmed and cut into 3 cm cubes

• 2 tbsp oil (coconut oil, peanut oil or vegetable oil)

• 2 medium onions, finely sliced

• 4 garlic cloves, crushed

• 1-inch piece ginger, grated

• 2 green chillies, slit (adjust to taste)

• 2 tomatoes, chopped

• 1 tbsp vinegar or 1 tbsp tamarind paste diluted in 2 tbsp water

• 2 tsp Curry Powder (Curries And Varuvals)

• 1½–2 tsp Meat Masala (Curries And Varuvals)

• 1 tsp turmeric powder

• 1 tsp chilli powder (optional, for extra heat)

• 1 tsp sugar or jaggery (optional—balances acidity)

• Salt to taste

• Handful curry leaves (fresh, if available)

• 2 tbsp chopped coriander leaves, to finish

• 2 tbsp water (for deglazing)

Method

1. Marinate: In a bowl, toss the lamb with 1 tsp salt, 1 tsp of Curry Powder and 1 tsp of Meat Masala. Leave for 15 minutes while you prep other ingredients. (If you have time, marinate for 1–2 hours in the fridge.)

2. Brown the meat: Heat 1 tbsp oil in a heavy-based pan or skillet over medium-high heat. Add half the lamb in a single layer and brown on all sides (3–4 minutes). Remove to a plate and repeat with remaining lamb, adding the second tablespoon of oil if needed. Browning gives a deeper flavour.

3. Build the base: Reduce heat to medium. Add sliced onions to the pan and cook, stirring, until soft and golden (8–10 minutes). Add curry leaves, garlic, ginger and green chillies; cook 2 minutes until fragrant.

4. Spices and tomatoes: Stir in turmeric, remaining Curry Powder and Meat Masala, and chilli powder (if using). Cook 1 minute to toast the spices. Add chopped tomatoes and sugar; cook until tomatoes break down and oil separates slightly from the masala (5–7 minutes).

5. Combine and braise: Return browned lamb and any accumulated juices to the pan. Add vinegar (or tamarind water) and 2 tbsp water to deglaze, scraping up browned bits from the base. Bring to a simmer, then reduce heat to low, cover and cook gently for 25–30 minutes, or until lamb is tender. Stir occasionally; add a splash more water if the curry is drying out.

6. Finish: Remove lid, increase heat to medium-high and cook a few minutes to reduce sauce to your liking and concentrate flavours. Taste and adjust salt, acidity (more vinegar/tamarind) or heat. Stir through chopped coriander.

Serving suggestions

• Serve with steamed basmati rice, ghee rice or coconut rice.

• Also great with plain naan, roti or appam.

• A squeeze of fresh lime and extra coriander on the plate lifts the dish.

Tips

• Use bone-in lamb pieces for extra depth of flavour; increase braising time slightly.

• For a drier varuval (more stir-fry style), cook uncovered after step 5 until sauce almost evaporates and meat starts to brown at the edges.

• Our Curry Powder gives your base aromatic warmth; Meat Masala concentrates savoury, robust notes—adjust quantities to taste.

• Leftovers keep well in the fridge for 2–3 days and reheat gently on the stove.

Enjoy the layered spices and comforting richness of this Lamb Varuval - simple to make, packed with flavour, and a great way to showcase our Curry Powder and Meat Masala.