“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Lamb Varuval Curry

Lamb Serves 8

This Ramadan AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.

The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.

We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV to keep them powered up well into the night.

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  • Preparation 20 minutes
  • Cooking time: 3-3½ hours for lamb, 3½- 4½ hours for mutton


900g lamb or mutton leg or shoulder, fat removed and cut into 2.5cm cubes

1 teaspoon ground turmeric

4 teaspoons oil

2 small red onions, peeled and finely chopped

1 cinnamon stick

2 whole star anise

4 cardamom pods, bruised

1 tablespoon whole fennel seeds

½ teaspoon whole cloves

Small handful fresh or dried curry leaves

1 tablespoon prepared ginger-garlic paste

1 small tomato, seeded and diced

1½ teaspoons garam masala

1½ teaspoons curry powder

1½ teaspoons ground paprika

Large handful freshly chopped coriander


  1. In a large bowl add the lamb or mutton and ½ teaspoon ground turmeric. Season well.
  2. Heat 2 teaspoons of the oil in a large non-stick or griddle pan over moderate heat and add the onions. Cook for 5-10 minutes until soft.  Add the cinnamon stick, star anise, cardamom, fennel and cloves.  Stir gently and cook for a few seconds.
  3. Add the curry leaves and cook for 3-4 minutes. Add the garlic and ginger paste.  Continue to cook for about 10 minutes, stirring occasionally.
  4. Add the tomato, lamb or mutton and cook for 5-10 minutes, coating the meat in the spice mix. Add 200ml water, reduce the heat, cover and cook for 2½-3 hours for lamb or 3-4 hours for mutton.  Alternatively, transfer to a slow cooker and cook for 8-10 hours on LOW or 4-6 hours on HIGH.
  5. Heat the remaining oil in a separate non-stick frying pan and add garam masala, curry powder, paprika and the remaining ground turmeric and heat for 1 minute or until the aromatic. Stir the spices into the lamb or mutton mix.  Cover and continue to cook for a further 10 minutes in the pan or slow cooker.
  6. Garnish with the fresh coriander and serve with basmati rice, naan bread and a selection of Indian accompaniments.

Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.

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