Lamb Salmi

A curry with a hint of cinnamon, this dish is made by slow cooking marinated lamb with a blend of spices, fine herbs and red wine. Yummilicious!


  1. 1 kg lamb, cut into cubes (preferably without bones)
  2. 1 onion
  3. 11/2 tablespoons garlic paste
  4. 3 cloves of garlic
  5. 5 tomatoes, chopped
  6. 1 small dried chili
  7. 12 cloves
  8. 1 big cinnamon stick
  9. 3/4 cup red wine
  10. 1 tablespoon thyme leaves
  11. 1/4 cup finely chopped coriander leaves
  12. Salt Pepper
  13. Oil
  14. Water


  1. In a large bowl combine the lamb, half of the cinnamon stick, 6 cloves, 11/2 tablespoons of garlic paste, salt and pepper
  2. Allow to marinate in the refrigerator for about 12-24 hrs
  3. Heat a flat pan with 1 tablespoon oil
  4. Roughly grind the onion, cloves of garlic, remaining cinnamon stick, cloves and red chili and add to the pan
  5. Stir fry for 4-5 minutes
  6. Add the chopped tomatoes and cook for 4-5 minutes
  7. Add the thyme leaves, lamb and cook for 8-12 minutes
  8. Add 11/2 cups of water and cook for about 20 minutes by checking occasionally
  9. Lastly add the red wine, salt and pepper and cook for another 20 minutes on medium heat
  10. Turn off the heat and garnish with chopped coriander leaves

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