Rara Lamb Recipe

If you’re looking for a proper Rara Lamb curry recipe, this one delivers big flavour with minimal effort. Rich, spicy and packed with tender tandoori lamb, it combines two classic Indian-style dishes into one incredible curry. You get a thick and deeply flavoured lamb keema curry, made using our Seekh Kebab Mix, with chunks of juicy tandoori lamb stirred through at the end for extra texture and smokiness.

The mince creates the base of the curry, cooking down with onions, tomatoes and spices into a thick, rich sauce. Then the marinated tandoori lamb, coated in our Tandoori Lamb Mix, adds that unmistakable BBQ flavour you’d expect from your favourite takeaway or restaurant.

This is the sort of dish that feels special enough for a weekend fakeaway, but easy enough to make midweek if you want something a bit more exciting than the usual curry.

What is Rara Lamb?

Rara Lamb, sometimes called Mutton Rara, is a popular North Indian curry made by combining minced lamb or mutton with pieces of lamb in the same dish. The mince creates a rich and hearty gravy, while the larger pieces of meat add texture and extra flavour. Traditionally, the dish is slow cooked with onions, tomatoes, garlic, ginger and plenty of warming spices. Our version keeps all of that bold flavour but makes things simpler.

Why You’ll Love This Lamb Keema Curry

There are loads of reasons to make this recipe:

• Two lamb dishes in one – spicy lamb mince curry and smoky tandoori lamb

• Rich and comforting – thick sauce packed with flavour

• Easy to make – simple ingredients with and our spice mixes do all the hard work

• Perfect for batch cooking – tastes even better the next day

   

   

Best Sides for Rara Lamb Curry

A rich curry like this is best served with:

• Pilau Rice

• Naan Bread

• Yogurt and mint chutney

Tips for Making the Best Rara Lamb

For the best results:

• Let the tandoori lamb marinate for at least a two hours but preferably overnight

• Use a good quality lamb mince and shoulder

• Cook the onions low and slow for a sweeter, richer base - until they turn golden brown

• Use the frozen Taj blocks of garlic ginger paste - they are 100% pure garlic and ginger

• Simmer the curry long enough for the mince to break down properly

• If the curry is too rich, stir through a tbsp of natural yogurt