Lamb Ala Goa

Wash the meat and marinate with turmeric, red chilli powder, pepper powder, cumin powder, lime juice, garlic-ginger paste and 1 tsp salt for at least half an hour. ... Toss in the whole spices - cardamom, red chillies, cinnamon, pepper corns and 1 tsp salt.
15 Minutes • Serves 3


  • 1 ½ cup cubed boneless lamb (your favourite cut)
  • 1 cup water
  • ½ cup chopped spring onions 
  • 1 Jar Thiru’s Jhal Frazie

Cooking Method

  1. Empty Thiru’s Ala Goa sauce in a pan
  2. Add lamb & water, simmer on medium heat and cover (stir frequently)
  3. Once lamb is fully cooked, uncover stir and simmer until gravy is fully reduced
  4. Add spring onions, simmer & serve hot


Substitute your choice of meat (boneless) instead of lamb.