Lamb masala curry


Eric Guillemaud, Chef at Buddha-Bar Monte-Carlo, offers you this delicious recipe, perfect for entertaining.

Lamb masala curryLamb masala curry




- 2 boned lamb shoulders

- 100 g onions

- 120 g shallots

- 90 g garlic

- 45 g ginger

- 35 g galangal

- 20 g ginger root

- 26 g Moroccan chilli peppers, seeds removed

- 800 g diced tomatoes

- 500 g pineapple in big cubes



- 42 g masala spice

- 20 g red curry paste

- 75 g palm sugar

- 2 g mace


Liquid ingredients

- 1 L lamb stock

- 500 ml coconut milk

- 150 ml tamarind juice

- 50 ml soy sauce

- 100 ml fish sauce



Mix the shallots, garlic, ginger, galangal, chilli peppers and shiitake.

Sauté the mix in oil and a little butter for 5 minutes.

Add spices, masala spice, red curry paste, mace and palm sugar. Sauté for 2 minutes.

Deglaze with the tomatoes.

Add lamb stock, coconut milk, tamarind juice and soy sauce.

In the meantime, sauté the lamb chunks until brown then strain.

Add the lamb chunks and the strained jus.

Let simmer 1 hour and 30 minutes.

When it is cooked 3/4 of the way through, add the pineapple and fish sauce.


Grapefruit raita

While cooking, strain 5 grapefruit wedges and cut into little pieces. 

Add 20 g of chopped coriander and 1 Greek-style yoghurt.



Book your table at the Buddha-Bar Monte-Carlo to discover all recipes of our Chef Eric Guillemaud at : (377) 98 06 19 19.