Delicious tender lamb cooked in spicy tomato curry is one of the perfect side dish for pulao/biryani or roti. This is a definite must try curry this Ramzan/Eid season
Since my kid prefers boneless mutton , I decided to make boneless mutton curry for him. Curry was really succulent and delicious. It goes with both pulao and roti/naan
Do share your experience once you cook this delectable dish
Preparation time (incl Marination) : 2 hours Cooking time: 60 mins Total time: 3 hours
Servings: 3
Ingredients
- 250-300 g Boneless Mutton/Lamb
For Marination
- 2 tbsp hung curd
- 1 teaspoon Ginger garlic paste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
For Curry
- 1 inch cinnamon
- 2 green cardamom
- 1 bay leaf
- 2 tbsp oil
- 1/4 cup tomato puree
- Salt to taste
- 1/2 cup water
- 1-2 green chilies slit
- 1 cup onions finely chopped
- 2 teaspoon meat masala
- 1/4 teaspoon Fennel powder – optional
- 2 tbsp chopped coriander leaves
- 4-5 curry leaves
Steps to prepare
- In a bowl, add lamb and all ingredients mentioned under marination section. Marinate lamb and rest aside for 1-2 hours
- heat oil in a pan and add bay leaf, cinnamon and cardamom, saute until aromatic
- Add onions and green chilies, saute until onions are golden brown
- Add marinated mutton and over low heat, saute for 5-6 minutes
- Cover and cook for 4-5 minutes.
- Add all the spice powders and curry leaves , mix well for 1 minute
- Add tomato puree and salt if required, cook until raw taste of tomato disappears.
- Add water and mix well
- Now you can either cover and cook until lamb is done or transfer the contents to pressure cooker and cook for 3-4 whistles until meat is tender.
- Garnish with coriander leaves and serve hot with rice/pulao or roti
Cook with Rekha 