Raasa Majestic Kadai (Lamb)

Serves 3

Ready in 25 mins

The perfect dish for curry lovers in the mood for an earthy, stew-like dish. Get lost in the traditional flavours of Punjab tonight with a homemade lamb kadai. In this bold and savoury curry, tender pieces of succulent lamb are cooked to mouthwatering perfection amidst a fiery fusion of onions and tomatoes. Prepared with fresh, carefully selected spices like fenugreek leaves, garam masala, cumin, and black cardamon, Raasa Majestic Kadai Curry is a fresh, distinctive, and authentic way to spice up your home curry night. Unlike some other lamb curries, which can be time-consuming to prepare, a rich and decadent kadai can be easily whipped up with a few simple ingredients that you most likely already have hiding in your fridge. As delicious on a hot summer evening as it is warming in the winter, enjoy your kadai with friends on a lazy Sunday or around the table with family after a long, busy day. Ready to embark on a bold and savoury taste expedition? Here, Raasa chef Yogi gives us his secret recipe for recreating a palace-ready lamb kadai in your own kitchen…


  • 1 pack of Rassa Majestic Kadai
  • 100ml water
  • 200g diced shoulder of lamb
  • Half a tomato, diced
  • Half an onion, diced
  • Half a capsicum, diced
  • 2 tbsp vegetable oil
  • Chopped coriander for garnish

Cooking Method

  1. Heat 2 tbsp of oil in a pan on a medium-high heat and add your diced lamb.
  2. Let the lamb cook until golden brown, then add chopped onion and capsicum, deglazing the pan as you cook with a splash of water.
  3. Add Raasa Majestic Kadai sauce to your pan alongside 100ml of water. You can add more or less water depending on how you like the consistency of your curry.
  4. Gently simmer the sauce until the lamb and vegetables are cooked through to just how you like them.
  5. While the curry cooks, prepare your rice, naan, or your favourite accompaniment.
  6. Once the curry is cooked through and sides are ready, serve in your most special bowl and garnish with the coriander.


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