Persian Lamb Pathia

My new favourite curry! I first tasted this beautiful curry a couple of years ago in an Indian Restaurant. I absolutely loved the tangy & slightly hot sauce with the rich succulent Lamb. I have seen it served with raisins etc through the sauce but i find it overly sweet so i have created my own version of this classic.

You can adjust the heat by adding 1 sliced red chilli to the recipe to make it hotter if you preferred also…

Ingredients (Serves 2-3)

400g Lamb Shoulder, cut into bite size pieces
1 Medium Onion, Chopped Finely
1 Green Bell Pepper, Chopped Roughly
1 Red Pepper, Chopped Roughly
3 Cloves Garlic, Chopped Roughly
50g Fresh Coriander
100g Root Ginger, Peeled & Chopped Roughly
1 Red Chilli, Sliced Thinly
2 Star Anise
1 Tablespoon Grd Cumin
1 Tablespoon Grd Turmeric
Half Tablespoon Medium Chilli Powder
Juice of 1 Lemon
25mls White Vinegar
3 Tablespoons Tomato Paste
1 Tablespoon Brown Sugar
1 Ltr Lamb/Chicken Stock
50mls Ghee


1. Firstly make the curry paste by adding the ginger, half the onion, half the peppers, coriander, chilli & garlic to a blender & blend to a rough paste with a little vegetable oil.
2. In the meantime heat the ghee over a moderate heat in a deep wide based pan, add the remaining onion and cook until very lightly browned and softened.
3. Add the dried spices & cook until the spices have dissolved into the ghee.
4. Stir continuously before adding the lamb & remaining chopped vegetables, allow it to cook until lightly coloured.
5. Add the vegetable paste & lamb/chicken stock & lower the heat to a gentle simmer.
6. Allow the curry to cook until most of the liquid has evaporated, this will be between 30 & 40 minutes.
7. Add the vinegar & lemon juice and allow to cook for a further 10 minutes.
8. Adjust the seasoning of the curry & serve with steamed basmati & fresh coriander leaves.


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