You are here

Tomato Lamb Curry

Snigdha's picture
Ingredients
  Lamb 1 Pound
  Tomatoes 4 Medium, chopped
  Green chillies 3 , slit lengthwise
  Yogurt 5 Tablespoon
  Onions 1 Small, finely chopped
  Cloves 5
  Cinnamon sticks 2 Medium
  Caraway seeds 1⁄4 Teaspoon (Shajeera)
  Coriander powder 1⁄2 Teaspoon (Dhaniya powder)
  Garam masala powder 1⁄2 Teaspoon
  Ginger garlic paste 1 Teaspoon
  Turmeric powder 3 Pinch
  Salt To Taste
  Chilly powder To Taste
Directions

Wash lamb thoroughly and cut them into 1 inch pieces. Marinade lamb using yogurt, dhaniya powder, garam masala powder, turmeric powder, ginger garlic paste, salt and chilly powder. Mix well so that the marinade coats all the pieces well. Refrigerate for at least 2 hours or overnight.

Pressure cook the marinated lamb up to 2 whistles/until slightly tender.

Heat 3 tbs oil in a deep saucepan. Add shajeera, cloves, cinnamon sticks and chopped onions. Saute until onions turn brownish. Now add slit green chillies and chopped tomatoes. Cover with lid and cook until tomatoes turn tender.

Add the pressured cook lamb (along with the water in the cooker) and continue cooking until water has evaporated/gravy reaches required consistency. (If you would like the lamb to be more tender, then cover with lid and cook for additional 15 minutes, adding a little water if necessary).

Garnish with cilantro (optional)

Serve Hot with Indian Bread/Rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Main Dish
Restriction: 
Halal
Interest: 
Holiday, Everyday, Gourmet, Party
Occasion: 
Wedding
Ingredient: 
Meat
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
1
Subtitle: 
Lamb cooked in thick and spicy tomato gravy

Rate It

Your rating: None
3.42
Average: 3.4 (5 votes)

1 Comment

shantihhh's picture
sounds yummy! It must be lamb night as we're barbecuing a boneless lamb loin. We love lamb. I'll make some dahl or maybe couscous w/7 veggies or pilaf. I am going to try your reipe son as it sounds amazing. I loved your bindhi recipe! Shanti/Mary-Anne