Lamb Curry

Ingredients for Marinate 

– 500 g mutton meat.
Marinate in ingredients below and marinate overnight for best results. 

3 tablespoon yoghurt
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
1 teaspoon ginger and garlic pastes
1 tablespoon tomato puree
1 tablespoon oil

Ingredients for Curry:
4 tablespoon oil
3 medium onionsgrated (or blender)
3 medium potatoes, peeled then sliced into quarters
4 fresh tomatoes blended with skin
1/4 cup yoghurt
2 green chillies
3-4 fenugreek leaves
1 teaspoon ginger and garlic paste
2-3 tablespoon tomato puree
1 cinnamon stick
2 cardamom
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoom garam masala
salt to taste
and coriander for garnishing.


Add the oil to pressure cooker and when hot add the cinnamon sticks and fenugreek leaves. 

Then add the onions and fry until they are golden brown. Add the green chillies, ginger, garlic pastes and cardamom pods. Then add the tomato paste and the cumin, coriander and turmeric powders. Fry for a few minutes until the tomato paste is cooked well, then add the marinated mutton and the quarter cup of yoghurt. Fry this for a few minutes until the meat is well coated and the mixture dries up, the oil will separate a little from the meat.

Add the blended tomatoes, let it cool down a bit, then add enough water to cover the meat. Add some salt. Cover the pressure cooker and boil for about 25 minutes. When it’s about 10 minutes in add the potatoes. 

If it’s too thick then add some water, and if the meat is not soft yet then let it cook for 5 to 10 minutes more. 

Check potatoes also and if they are still uncooked, let it cook for longer. 


Once ready, add the chopped coriander and garam masala. 


Serve with rice or naan.

hasina Latif

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