If your taste buds crave something spicy and delicious, this is the best dish you can make easily and enjoy to the fullest! The succulent lamb pieces floating in the mouthwatering gravy with their aroma and taste is something that only the lucky ones could get! This recipe gives you all the tips and complete recipe so nothing could possibly go wrong in producing something exactly like the pictures above.
In this recipe, I have first boiled the meat in the pressure cooker along with some oil and spices in order to make the meat very tender. If you do not have a pressure cooker, cook the meat in a pot which will take a little longer but the taste will be the same.
Remember to buy lamb from the butcher and opt for a nice shoulder joint without many bones on the meat. So, let’s get ready to make it!
What you need to make this delicious dish:
|Spring lamb in medium size pieces||300 g|
|Onion||1 large or 2 medium|
|Coriander powder||2 tsp|
|Cumin powder||2 tsp|
|Garam masala powder||2 tsp|
|Salt to taste||1 tsp|
|Chili powder||2 tsp|
|Ginger garlic paste||2 tbsp|
|Olive oil or any kind of oil||2 tbsp|
Let’s get started:
Pressure cook it
- Add half of all above listed ingredients to the pressure cooker with meat and pressure cook until meat gets tender. 4 – 6 whistles depending on your pressure cooker
- Keep the pressure cooked lamb aside which will look like this,
- Now, in a wide wok, add 2 tbsp of oil.
- Drop a clove, a stick of cinnamon, 2 cardamoms and a few curry leaves and fry.
- Now add the remaining half of the chopped onion. Saute until golden.
- Add a slit green chili.
- Add ginger garlic paste. (you can add freshly grated ginger and garlic for more aroma and taste)
- Add all the spices, chili powder, turmeric, pepper powder and salt. Fry.
- Add the chopped tomato.
- Fry until all comes together and oil separates.
Add lamb pieces first then gravy
- Drain the gravy and add only the pressure cooked lamb pieces into the wok and fry a little while
- Now pour the gravy into the wok. If the gravy is not enough to add a little hot water
- Mix thoroughly, cover and simmer under low flame
- After 5 mins, open the lid, give a good stir and raise the flame high for 2 mins to thicken the gravy and oil to float up.
- Sprinkle garam masala on top
- Garnish with chopped coriander leaves.
- Cover and let the stew to rest. This allows the meats to absorb all the aromatic flavours of spices
- Time to serve for all hungry mouths!!!