Lamb Kuzi


  • 1kg lamb
  • 2 tbsp Kuzi spice (powder)
  • 3 cm ginger (finely ground)
  • 4 cloves garlic (finely ground)
  • 5 shallots (finely ground)
  • 2 tbsp chilli paste
  • 20g of coriander leaves
  • 2 tomatoes (sliced)
  • 300ml water
  • 250ml tomato sauce
  • 150ml of evaporated milk
  • 2 green chillies (halved)
  • Salt to taste
  • 1/2 tbsp brown sugar
  • Some cashew nuts and raisins


Watch the recipe


  1. Marinate the lamb cubes with the kuzi spice, ginger, garlic and shallots for at least 20 minutes, or overnight.
  2. Heat oil in the inner pot and sauté the chilli paste until fragrant. Add in the coriander leaves and tomatoes and stir well.
  3. Then add in the lamb and continue cooking until lightly browned.
  4. Add water and tomato sauce, leave to simmer about 5 minutes.
  5. Add evaporated milk and green chillies stir well, then close lid and bring everything to a gentle boil.
  6. Turn off heat and transfer the inner pot into the vacuum outer pot and heat insulation cooking for 1 hour.
  7. Season with sugar and salt to taste. Add in raisins and the cashew nuts stir well and serve with rice.