The Big Boys Curry Book

Mirch Gosht, Chilli Lamb.

Like many of the older temples in India, the sensual plays a big part in the decoration

A hot, sweet and sour barbecue flavour lamb dish owing much of its flavour to the use of soy sauce. This is traditionally thought of as a Chinese ingredient, and so it is, but the huge trade between the Indian subcontinent and China over the years has led to a cross fertilisation of ideas and food ingredients. Soy is quite popular in daily home cooking as a result. Again quantities are barbecue sized.You will need skewers for this recipe


  • 2lb diced lamb
  • Green pepper
  • Onions
  • Lemon wedges

Marinade ingredients

  • 2 1/2oz garlic
  • 2 1/2oz fresh ginger
  • green chillies
  • 3 tbspn soy sauce
  • 1 tspn salt
  • 2 tspn red chilli powder
  • 2 tbspn tomato puree
  • 1/2 tspn Red food colouring (optional)
  • 3 tbspn Lemon juice
  • 1 tbspn Jaggery, brown sugar, or white sugar in order of preference


  1. Liquidise all the marinade ingredients and place into non metallic bowl
  2. Add Lamb, mix thoroughly, cover and refrigerate for 24 hours.
  3. Cut pepper and onions into chunks.
  4. Thread alternate pieces of lamb, pepper, lamb, onion onto a skewer and barbecue
  5. Serve with lemon wedges, (and a cooling yoghurt dip\!)

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