Lamb Curry with Peas Pulao By Pallavi Nigam Sahay

Lamb Curry with Peas Pulao

This recipe is a treat for all mutton curry lovers. Chef Pallavi Nigam Sahay shares the recipe of Lamb Curry with Peas Pulao which she learned from her mom. The slow-cooked lamb curry with all its spices and flavours is truly delectable and paired with green peas pulao makes for a divine dish.
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Serves

1

Cooking Time

3-4 Hours

Meal Type

curry

Preparation Time

10 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • 2 tbsp clarified butter
  • 2 - 3 cinnamon sticks
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 2 sliced red onions
  • 500 gm boneless chunks of lamb
  • 1 chopped sweet potatoes
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 4 crushed garlic cloves
  • 2 tbsp raisins
  • 1/2 cup tomato puree
  • 2 tsp meat masala
  • lamb stock as required

PREPARATION

  1. 1

    In a heated pan, add clarified butter, cinnamon sticks, bay leaves, cumin seeds. Add red, sliced onions and leave it to caramelise.
  2. 2

    In another heated pan, add clarified butter, boneless chunks of lamb and cook until it turns golden brown from both the sides.
  3. 3

    Add the fried lamb to the onions, Add chopped sweet potato, garam masala, coriander powder, red chilli powder, crushed garlic cloves and mix. Add raisins, tomato puree and mix it. Add meat masala and mix it.
  4. 4

    Add lamb stock as required and let it cook on low flame for 3 hours.
  5. 5

    Serve the Lamb Curry with Peas Pulao and garnish with coriander leaves.
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