Imagine yourself in India right away with this piquant lamb curry!When you boil the lamb in those pepper garlic masala, the lamb will just sick up all flavor and will blow you away once it is cooked. This is a enticing hot curry.
Try having this with some plain rice; no one would stop with one bite on this cold weather. It’s so relaxing when you have this for a weekend lunch. I have always heard my friends say that just the lovely aroma of this pepper and lamb combo makes them hungry. Ok, I am a vegetarian but I can know the taste just by smell and its texture. This lamb recipe is just mind boggling lamb curry. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton.
When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice, rasam/sambar, or roti,naan, paratha, parotta.
I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.
My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.
- 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
- Crush in mortar & pestle or in a blender to a coarse mixture - whole black pepper, garlic, fennel seeds, and cumin seeds. Keep it aside.
- 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.
- Then add the tomatoes, turmeric powder and salt. Sauté them till they are little mushy and ooze out little oil.
- 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.
- 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.
- 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!
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.
Taste great with just plan rice or with Tomato rasam/sambar or roti or naan or paratha or parotta
