Monday, February 19, 2007

Lamb Curry


Diced Lamb - 750 g
Ginger and garlic paste - 2 tsp each
Turmeric - 3/4 th tsp
Chilli powder - 2 tsp
Kashmiri chilli powder - 2 tsp

Wash diced lamb three times, squeeze the water out, keep this in a plate. Marinate this with gg paste, turmeric, chilli powders, mix well and keep aside until needed.

Onions- 2 m (chopped thinly)

*Whole garam masala - {Whole Cloves, Cardamom, Cinnamon sticks, Bayleaves - 3 each}

Water - 1 and 1/2 glass

*Home made masala powder - 1 and 1/2 tsp
(for masala ingredients, follow my kodi kura recipe)

Salt to taste
Coriander leaves - handful

Oil - 6 tbsp


1) Heat a flat deep non-stick pan, add oil heat it up. When it is hot add whole masalas cook for few secs. Immediately add onions fry until golden color.

2) Add marinated lamb, keep this on medium low and cook until water evaporates. When it is almost evaporating add home made masala powder, cook until well fried.

3) Add water and salt to taste, bring it to boil. Transfer this to slow cooker and cook in low for 6 hrs and lastly high for 1hr or until lamb pieces are cooked well, just before switching off add coriander leaves, cook further and serve.

Serve with Kobbari Annam and Naan.

© 2007 by Rajani Rayudu