Lamb Handi with Jeera Rice

Lamb Recipes, Recipes

Rich, creamy, and deeply satisfying.
A restaurant-style Lamb Handi perfect for weekends.
Lamb slow-cooked in a spiced Onion-Tomato base, served with jeera Sona Masoori rice.
Made with: Garam Masala, Kitchen King Masala, Turmeric Powder by MH12 Foods.
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Serves: 2–4 people

Rice note: This version uses Sona Masoori rice.

Ingredients

  • 400–500g meat/chicken pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 medium tomatoes, chopped
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder (adjust)
  • 1 tsp salt (or to taste)
  • 1 tsp cumin seeds
  • 1 tbsp oil or ghee
  • MH12 Garam Masala – 1 tsp (or to taste)
  • MH12 Kitchen King Masala – 1 tsp (or to taste)
  • MH12 Turmeric Powder / Haldi Powder – 1 tsp (or to taste)

Method

  1. Heat oil/ghee in a pan. Add cumin seeds and let them splutter.
  2. Add onion (if using), ginger and garlic. Sauté until fragrant.
  3. Add tomatoes and cook until soft and oil starts to separate.
  4. Stir in MH12 masala(s) and remaining spices. Cook 30–60 seconds.
  5. Add the main ingredient (veg/meat/eggs) and cook until well coated.
  6. Add a splash of water if needed and simmer until cooked through and the gravy reaches your preferred consistency.
  7. Serve hot with Jeera Sona Masoori Rice. Fresh coriander (optional), lemon wedge

MH12 products used

  • Garam Masala
  • Kitchen King Masala
  • Turmeric Powder / Haldi Powder

Tip: Adjust chilli and salt to taste. For a richer finish, add a small knob of ghee before serving.