Fiery Indian Lamb Curry( Mutton Masala)

1. 1

   Pressure cook the lamb pieces with 1/4tsp turmeric and 1 tbsp ginger and garlic paste until tender.

2. 2

   In a large wok heat enough oil and add the tempering ingredients.

3. 3

   When the aroma rises and the chopped onions and rest of ginger and garlic paste.

4. 4

   Saute until the raw smell of ginger and garlic leaves.

5. 5

   Now add the chopped tomatoes, red chilli paste, pepper powder, turmeric powder, coriander powder and fennel powder. Stir fry until the tomatoes and masala powders are cooked well.

6. 6

   Add the ground coconut paste and cooked lamb (along with its juice). Season with enough salt.

7. 7

   Since juice of lamb is added, the gravy will be thin, rise the flame and cook until the gravy is semi dry.

8. 8

   Finally add the chopped mint and coriander leaves. Mix well and serve hot with Roti or Ghee Rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.