Lucknowi siege lamb recipe

Name: Lucknowi siege lamb recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, sliced; 4 tbsp olive oil; 1 kg (2.2lbs) boneless mutton, diced; 6 green cardamom pods; 2 tsp fennel seeds, pounded into powder; 1 tsp paprika; 1 tbsp ground coriander; 0.5 tsp chilli powder; 1 tbsp curry powder; 2 tsp garam masala; 8 cloves; 8 peppercorns; 1.5 tsp salt; 2 tsp ginger and garlic paste; 400 g (14.1oz) natural yoghurt; 5 green chillies; 250 g (8.8oz) tinned chopped tomatoes; 500 ml (17.6fl oz) water; 12 curry leaves; 12 saffron strands; 1 tsp kewra (aka screwpine water) or rosewater; 1 handful freshly chopped coriander

Servings: persons

2 onions, sliced
4 tbsp olive oil
1 kg (2.2lbs) boneless mutton, diced
6 green cardamom pods
2 tsp fennel seeds, pounded into powder
1 tsp paprika
1 tbsp ground coriander
0.5 tsp chilli powder
1 tbsp curry powder
2 tsp garam masala
8 cloves
8 peppercorns
1.5 tsp salt
2 tsp ginger and garlic paste
400 g (14.1oz) natural yoghurt
5 green chillies
250 g (8.8oz) tinned chopped tomatoes
500 ml (17.6fl oz) water
12 curry leaves
12 saffron strands
1 tsp kewra (aka screwpine water) or rosewater
1 handful freshly chopped coriander

1
Fry up the onions in the oil until crispy and golden, then set them aside on kitchen towel to dry out.
2
Keep the oil.
3
In the same pan, using the onion oil, brown off the mutton, adding the cardamom, fennel, coriander, paprika and chilli powder.
4
When the mutton is browned, drop in the cloves, peppercorns and salt and cook over a low heat for around 30 minutes, until the meat has started to cook in its own juices and the mix is looking darker.
5
Blend the yoghurt, chillies, reserved fried onions, curry powder and tomatoes, turning it into a paste.
6
Add the paste into the pan and swish the ingredients around until everything is coated.
7
Turn up the heat to medium, tip in the garam masala, curry leaves and cook for a further 1 1/2 hours, making sure you stir frequently.
8
To stop the ingredients drying out and sticking to the bottom of the pan, add the water at intervals.
9
The curry shouldnt be too runny.
10
Just before serving, add a teaspoon of kewra or rosewater.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 onions, sliced, 4 tbsp olive oil, 1 kg (2.2lbs) boneless mutton, diced, 6 green cardamom pods, and more.

Yes, Lucknowi siege lamb recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!