Lamb Phall (The Hottest Curry House Curry)
A seriously hot lamb curry packed with fresh scotch bonnet and green chillies, tamed just enough by tomato and lemon.
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
- Time1 hr 45
- LevelMedium
- Costabout £4.59 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 pan over a medium heat. Cook the onions for 10 minutes until soft and golden.
10 min - 2
Add the ginger garlic paste, cumin, chilli powder and turmeric and cook for 2 minutes, stirring. Add the lamb and fry for 6 minutes until the meat loses its pink colour.
8 min - 3
Stir in the scotch bonnets, green chillies and tinned tomatoes. Cook for 5 minutes.
5 min - 4
Add 300 ml of your ready made curry base sauce (see the base recipe) and the water, bring to a simmer, cover and cook very gently for 1 hour until the lamb is tender.
60 min - 5
Uncover and simmer for 10 minutes to thicken. Stir in the lemon juice and salt, then taste carefully before adding any more chilli.
10 min - 6
Scatter over the coriander and serve with plain rice, yoghurt on the side and plenty of cold water.
Tips
- Wear gloves to chop scotch bonnets and do not touch your eyes. Wash the board and knife well afterwards.
- Cut the scotch bonnets in half and take out the seeds if you want it very hot rather than painfully hot.
- Phall is more about heat than complexity. The lemon at the end keeps the sauce bright rather than just burning.
- A cooling side of cucumber and yoghurt, or coconut yoghurt for a dairy free table, makes it easier to enjoy.
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. The heat gets stronger overnight.
Questions
How hot is a phall?
It is the hottest curry on most curry house menus, much hotter than a vindaloo. Start with one scotch bonnet if you are unsure and add more to taste.
What can I use instead of scotch bonnet?
Habanero chillies are the closest swap. Bird's eye chillies also work, but you need about 6 of them for the same heat.
Can I use chicken instead of lamb?
Yes, but use boneless thighs and cut the simmering time to about 30 minutes.
More made with curry base sauce (onion and tomato)
Aloo Baingan Masala (Potato and Aubergine Curry)
DFEFNFSausage Curry (Classic British Kitchen Curry)
NFGoan Crab Masala
GFDFEFMasala Mussels with Coconut and Curry Leaf
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.