Red Indian



  • 1kg lamb curry pieces
  • 6 garlic cloves, minced
  • 2 large onions, sliced
  • 2 tblsp tomato paste
  • 4 tblsp vinegar
  • 2 tblsp oil
  • 1 tsp sugar
  • 2 cups boiling water
  • 2-3 tblsp Kumari’s Red Indian Curry Powder


  1. Heat the oil in a pot/saucepan and saute he sliced onions and garlic until golden brown.
  2. Make a paste with the vinegar and Kumari’s Red Indian Curry Powder and add it to the onion and garlic, and saute thoroughly. If necessary sprinkle a little water in the pot to prevent burning and sticking.
  3. Add tomato paste and saute until oil separates.
  4. Add the meat (or vegetables) and stir until it is sealed.
  5. Add boiling water, sugar and salt, and mix well.
  6. Quickly bring to boil and then lower the heat to simmer until done.
  7. Once ready, serve with chapattis or naan bread.