Chiman’s Lamb Curry Spice Blend


A yummy way to cook diced lamb. Recipe makes a mildly spicy yoghurt, cream and almond based sauce. A great family supper.

15 in stock


How to make Chiman’s Lamb Curry Spice Blend in a thermal cooker – Mild.

This can be cooked in a Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.




  • 1kg boned leg of lamb, cut into 2 cm cubes
  • 6 cloves garlic, crushed
  • 4 tbsp natural yogurt
  • 50g butter or ghee
  • 3 medium onions, finely sliced
  • Chimans Lamb Curry Spice Blend
  • 240ml warm water
  • 150ml single cream
  • 25g ground almonds



  1. Mix the garlic and yogurt together.
  2. Melt the butter or ghee in the inner pot and fry onions until golden brown.
  3. Add the spice mix, lower the heat and stir-fry for 2-3 mins
  4. Turn up the heat and fry the meat until browned all over.
  5. Add 1 tbsp of the yogurt mix and cook for 1-2 mins.
  6. Repeat using up the remaining yogurt mix.
  7. Pour in the water, cream and almonds. Bring to the boil.
  8. Turn down the heat and simmer for 5 minutes.
  9. Put the inner pot into the insulated outer container and shut the lid,
  10. Cook without power for a minimum of 1 hour.

Serve with Chiman’s Bombay Potatoes, basmati rice and steamed vegetable for a delicious meal.



  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



Sea Salt, Coriander, Cumin, Garam Masala, Turmeric, Chillies, Paprika, Ginger, Nutmeg


Additional information

Weight 0.05 kg


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