Peshawar style lamb curry

This curry has been on my to-do-list for the last few months but somehow every time I buy the meat, I end up making the Kerala style curry. However last Sunday I finally made up my mind to give this a try.

It was something different and tasted great! I have never used gram flour in a curry before (at least don’t remember) especially with meat. But I loved the texture of the curry. Thick and creamy!



Recipe adapted from the cookbook Everyday Indian.  

You need – 

  • Lamb, boneless – 500 grams (cut into bite size pieces)
  • Onion – 1 large, thinly sliced
  • tomato – 1 small, pureed
  • Ginger and garlic paste – 1 tablespoon
  • Thick yogurt – 100 mls, beaten
  • Coriander powder – 3 teaspoons
  • Cumin powder – 1 teaspoon
  • Chili powder – 2 teaspoons
  • Meat masala – 2 teaspoons
  • Turmeric powder – 1/2 teaspoon
  • Gram flour – 1 tablespoon
  • Cinnamon stick – 1 inch piece
  • Cardamom – 2 nos
  • clove – 2
  • bay leaf– 1
  • Chopped fresh mint and coriander to garnish
  • Oil – 2 tablespoons
  • Salt to taste

How to –

Heat oil in a pressure cooker pan, add the whole spices and cook till fragrant. Add the lamb pieces and fry till they are brown on all sides. Remove and set aside.



Into the same pan fry the onions, ginger and garlic paste. Add more oil if need be and cook till the onions are translucent. Tip in all the powders including the gram flour; cook till the oil start to separate. Add the tomato paste and cook for 3-4 minutes.

Turn of the heat and add in the beaten yogurt and mix well. Return to the heat, add the meat, 1 1/4 cups of water, salt and mix well to combine. Pressure cook till done.


Uncover, if the gravy is still watery then continue to cook till thick.  Garnish with mint and coriander.


Serve hot with any Indian flat bread, Flavored rice.


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26 thoughts on “Peshawar style lamb curry

  1. The gram flour is new to me, for a lamb curry. However I can that it has brought out a lovely thick gravy. You just reminded me that I have to cook lamb soon, been a while.

    For me, I must have rice while my other half will happily dipped bread slices and have for his dinner.

  2. I just love ur cutleries dear.. A beauty they are.. And the pics.. Classic & innovative.. And to the recipe, bookmarked !! That says it all, right??

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