Lamb Phall Recipe

Introducing the spicy and aromatic lamb phall recipe – a dish not for the faint-hearted! Originating from the British Indian restaurant scene, this fiery curry is not just a test of one's spice tolerance, but a flavourful adventure for those seeking a true culinary challenge. Brace yourself for a blend of intense heat and rich flavours that will surely leave a lasting impression on your taste buds.

Serves 4

Preparation time 10 minutes cooking time around 40 minutes

Recipe Difficulty level - Beginner-Friendly

Special equipment - None

Heat level - Hot Hot Hot

Nutrition values for Lamb Phall

Expand for nutrition values

Estimated Nutritional Values for the Entire Lamb Phall Recipe (serves 4-6)

• Total approximate calories: 3,200 - 3,600 kcal

• Protein: 180 - 220 grams

• Total fat: 180 - 220 grams

- Saturated fat: ~80-100 grams

• Carbohydrates: 40 - 60 grams

- Dietary fiber: 8-12 grams

- Sugars: 12-18 grams

• Sodium: 2,000 - 2,500 mg

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Per Serving (assuming 4 servings):

• - Calories: 800 - 900 kcal

• - Protein: 45 - 55 grams

• - Fat: 45 - 55 grams

• - Carbohydrates: 10 - 15 grams

• - Sodium: 500 - 625 mg

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 Notes:

- The majority of calories come from the lamb, ghee/oil, and tomatoes.

- The spices and chillies contribute minimal calories but add flavour and nutrients.

- The fat content is significant due to the ghee/oil and lamb fat.

- The sodium level depends on the salt and canned tomatoes used.

Lamb Phall

Hot Hot Hot this is definitely one for the hotheads I personally do struggle to eat it wishing I could because it really is truly delicious. I have made it many times for our curry nights here in Paphos and I knew that there were some real hotheads booked in for that night one being Bob and another was Andy,

I saw Andy a couple of days later in Ben's bar and his wife was quite peeved because they had planned to go out for the day...! well I'll say no more. - Steve

But of course you don't have to make it that hot unless you want too. The spice 'heat' level can be adjusted with the amount and type of chillies and chilli powder, so judge for yourself what you want.

This recipe is pretty easy but there are various stages of cooking and the fact that we are using lamb means that it takes a little longer, you could use chicken, pork, or beef, chicken obviously cooks a bit quicker. I always add the bone back in to the pot and this really gives the curry a lot of depth, but don't give it to the dog afterward unless you want trouble lol.

Madras Curry Gravy

Lamb Phall Recipe

Ingredients:

• 1kilo of lamb leg (keep the bone and don't trim too much fat from the meat)

• 4 tablespoons of ghee or coconut oil

• 4 large cloves of garlic, crushed

• 1 inch piece of ginger thinly sliced

• 4 Scotch Bonnet chillies, chop them roughly

• 4 large red chillies sliced length ways but keep the stalk on them

• 2 -4 teaspoon of ground chilli

• 2 teaspoons of ground coriander

• 3 teaspoons of ground cumin

• 1 teaspoon of ground turmeric

• 2 teaspoons of ground black pepper

• 2  tins of chopped tomatoes

• 1-2 ladles of Madras Curry Gravy

• 1 teaspoon of Celtic or Himalayan salt

• 1 teaspoon of Garam Masala

• juice of 1 lemon 

• Chopped coriander leaves
  

How to make Lamb Phall

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Prep all your ingredients,

1. In a blender put the scotch bonnets and half the garlic cloves blend with a little water until smooth.

2.  Fry the lamb in batches until it is sealed with half the ghee or oil when it has changed colour remove from the pan and keep to one side.

3.  In the same pan over a medium heat add extra ghee/oil if needed and add the rest of the crushed  garlic and the sliced chillies and briefly stir, now add the blended chillies and cook for around 2 minutes stirring frequently, you may need to add slashes of water to stop it from burning.

4. Add the tinned tomatoes and cook for around 10 minutes stirring regularly until the tomatoes are cooked through.

5. Now add the ground coriander, cumin, chilli powder, black pepper and  turmeric and stir continually for around 2 minutes it should look quite  dark now.

6. Add the diced lamb back along with all its juices and cook on a high temp for another 5 minutes.

7. Now add the Madras Curry Gravy, salt and water, with the whole spices (  add the bone back in for an even deeper flavour) Turn the heat down low  and simmer for around 40 - 50 minutes, stirring occasionally check for  tenderness and add a little more water if needed and cook until tender  and the gravy has reduced. 

8.  Finally finish the dish by adding the Garam Masala and coriander leaves. and finish with the juice of 1 lemon   Stir through and serve immediately.  

Goes well with:

Carrot rice

Garlic Naan

Aubergine Curry

frequently asked questions

1. What is lamb phall?

Lamb phall is a spicy Indian curry originating from the Indian subcontinent, known for its intense heat, rich flavours, and hearty ingredients like lamb, spices, and tomatoes.

2. How spicy is lamb phall?

Lamb phall is traditionally very spicy, often considered one of the hottest Indian curries. The heat level can be adjusted by modifying the amount and type of chili used.

3. Can I make lamb phall milder?

Yes, you can reduce the spiciness by decreasing the number of Scotch Bonnet and red chillies, or by removing some of the seeds. Using milder chillies or adding a splash of cream or yogurt can also help tone down the heat.

4. What cut of lamb is best for lamb phall?

Lamb leg with bone, as specified in your recipe, is ideal because it adds flavor and richness. You can also use shoulder or other slow-cooking cuts for tenderness.

5. How long does it take to cook lamb phall?

Preparation time is around 15-20 minutes, with slow cooking or simmering taking approximately 1.5 to 2 hours to tenderize the meat and develop flavors.

6. Can I prepare lamb phall in advance?

Yes, making it a day ahead allows the flavors to meld. Just reheat gently before serving.

7. Is lamb phall suitable for freezing?

Absolutely. Store leftovers in airtight containers and freeze for up to 3 months. Thaw and reheat thoroughly before eating.

8. What accompaniments go well with lamb phall?

Traditionally served with basmati rice, naan bread, or chapatis to help balance the spiciness.

9. Can I make lamb phall vegetarian?

While the traditional dish uses lamb, you can substitute with hearty vegetables like potatoes, cauliflower, or paneer for a vegetarian version.

10. How do I adjust the spice level if I want it milder or hotter?

Adjust the amount of chili peppers, chili powder, and spices accordingly. For milder, reduce or omit the Scotch Bonnets; for hotter, add more or use hotter chilies.

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Conclusion

Thank you for exploring this flavorful and fiery Lamb Phall recipe with us. At Stevie’s Curry Magic, we believe that the right combination of spices and techniques can transform simple ingredients into extraordinary dishes. Whether you're a seasoned curry enthusiast or trying your hand at making this legendary dish for the first time, we hope this recipe inspires you to craft a truly memorable meal. Remember, the magic is in the passion and patience—so enjoy the process and savor the delicious results. Happy cooking!

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Introducing lamb phall

 Please leave a comment below to share your own experience in preparing this recipe.

Cheers Steve.