Lamb Pepper Curry Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Lamb – 500 Gms (I got shoulders, cut into small-medium size pieces)
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Onions – 2 medium sized onions, Sliced
  • Shallots - 5
  • Green Chilli – 2, slit
  • Tomato – 1 small, chopped
  • Chilli powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tbsp
  • Garam masala – 1 tsp
  • Cumin powder – 2 tsp
  • Salt – 1 ½ tbsp
  • Water – 1 cup
  • Curry leaves – 10
  • Coriander leaves – 2 tbsp, finely chopped [To blend/crush:]
  • Whole Black pepper – 1 tbsp
  • Garlic – 8
  • Ginger – 2 inch piece,chopped
  • Cumin seeds – 1 tsp
  • Fennel seeds – 2 tsp
Instructions
  1. Crush in mortar & pestle or in a blender to a coarse mixture - whole black pepper, garlic, fennel seeds, and cumin seeds. Keep it aside.
  2. Heat oil in a pressure cooker, add the cumin seeds and then add the sliced onions, green chillies and cook till it becomes golden brown.
  3. Then add the tomatoes, turmeric powder and salt. Sauté them till they are little mushy and ooze out little oil.
  4. Now add the lamb, chilli powder, coriander powder, cumin powder, garam masala powder and water till lamb is covered and not more. Close the pressure cooker and keep it in medium flame for 20- 30 minutes or 5-6 whistles till lamb is cooked well. Switch off.
  5. Take a pan, add a tsp of oil, add curry leaves and chopped coriander leaves, add the crushed pepper masala and sauté them well for a minute in medium flame.
  6. Then add the boiled lamb gravy on top of it. Check salt at this point. In medium to low flame, let it boil till it changes color to brown or till the masala sticks to the lamb pieces. Let them boil till all the water is gone and till the lamb pieces are brown roasted texture. Keep stirring but or else it might burnt or get stick to the pan. Switch off and Garnish with chopped coriander leaves!
Notes
1. If you think, you added more water, just follow the same procedure but it might take some time for water to evaporate.
2. You can replace lamb with mutton in this recipe.
3. You can switch of at the consistency you think it’s right for you.
4. I like the brown roasted texture so I leave it till almost all water is gone from the gravy.
5. Feel free to cut the chilli powder by half if you think it’s too hot for you.
Recipe by Relish The Bite at https://www.relishthebite.com/lamb-pepper-curry-roast/