Lamb Handi (Pakistani Clay Pot Style Curry)
A glossy, richly spiced Pakistani lamb curry cooked slowly in one pot until the meat falls off the bone.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 10
- LevelMedium
- Costabout £2.76 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a heavy lidded pot over a medium heat. Add the black and green cardamom and cinnamon and fry for 30 seconds until fragrant.
- 2
Add the onion and cook for 10 minutes until deep golden.
10 min - 3
Stir in the ginger garlic paste, coriander, chilli powder and turmeric and cook for 2 minutes. Add the lamb and fry over a high heat for 8 minutes, turning, until browned.
8 min - 4
Pour in 350 ml of your ready made curry base sauce (see the base recipe) and the water. Bring to a simmer, cover tightly and cook on the lowest heat for 1 hour 30 minutes, stirring now and then, until the meat is falling off the bone.
90 min - 5
Remove the lid and simmer for 10 minutes until the oil rises to the top and the sauce is glossy. Stir in the garam masala, salt and green chillies.
10 min - 6
Rest for 5 minutes, scatter over the coriander and serve with naan or boiled rice.
Tips
- A handi is a wide-bellied pot, but any heavy lidded casserole works. The tight lid keeps the meat moist.
- Bone in lamb gives the best flavour and body to the gravy. Warn guests about bones and the whole spices.
- When oil rises and shines on top of the sauce, the spices are cooked through. Skim some off if it looks too much.
- Add the green chillies at the end for a fresh heat that is different from the chilli powder.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
What is the difference between handi and karahi?
A handi is cooked covered and slowly in a deep round pot, giving a softer, saucier curry. A karahi is stir fried fast in an open wok with less sauce.
Can I use lamb leg instead of shoulder?
Yes, but cut it into 4 cm chunks and reduce the covered cooking time to about 1 hour, as leg is leaner.
Is this curry dairy free?
Yes. It uses oil and no yoghurt or cream, and is also free from gluten, egg and nuts as long as your spices are labelled gluten free.
More made with curry base sauce (onion and tomato)
Vegetable Rogan Josh
DFEFNFChicken Vindaloo, Curry House Style
DFEFNFMushroom Matar Masala (Mushroom and Pea Curry)
GFDFEFVegetable Madras (Hot Vegetable Curry House Curry)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.