Lamb curry with caramelized onion sauce


This recipe was given to me by a friend. Her mom makes this with chicken that tastes great too. But personally I loved the lamb version as the meat is more flavorful. Β I used a few pieces with meat on the bone as it gives a richer flavor. Also let me tell you that it takes a little longer saluting the onions till they caramelize and you will also need to stir them constantly to ensure they don’t burn. Β Alter the spices to suit your taste.

This is definitely worth a try πŸ™‚

You need –

  • Lamb/mutton – 500 grams
  • Onion – 3 large, Thinly sliced
  • Tomato paste – 3 teaspoons
  • Ginger- garlic paste – 1 tablespoon
  • Green chili – 2 or to taste
  • Coriander powder – 1 tablespoon
  • Chili powder – 3 teaspoons (I used the kashmiri chili powder)
  • Turmeric powder – Β½ teaspoon
  • Black pepper powder – 1 teaspoon
  • Coriander leaves – for garnishing
  • Β Salt to taste
  • Oil – as required

Whole spices

  • Cinnamon stick – 1’inch piece
  • Cloves – 2
  • Cardamom – 3
  • Fennel seeds – Β½ teaspoon



How to –

Clean and wash the meat well. Drain the water completely and set aside.

Heat oil in a pressure cooker pan. Β Add the whole spices and fry till fragrant. Now tip the sliced onions and salt to taste. Cook over medium-low heat till the onions are caramelized. Do not burn the onions as it will change the flavor of the curry. You will also need to stir constantly.

Now add the ginger garlic paste, slit green chilies and cook till the raw spell of the ginger-garlic is gone. Add the spice powders except pepper powder and cook till oil start to separate.Β  Add the tomato paste and cook for 2 minutes. Add about a tablespoon or 2 of water if the mixture is too dry.

Increase the heat to high and add the lamb. Stir well till everything is well combined. Β Add about 1/4-1/2 water. Now put the lid on and pressure cook till meat is done.

Remove the lid and continue to cook till the gravy is thick or add required water to attain the consistency you want. Add the pepper powder and give a good stir. Turn off the heat. Garnish the curry with coriander leavesΒ Β and serve with rice or any Indian flat bread.



33 thoughts on “Lamb curry with caramelized onion sauce

  1. Just look at the color of the gravy!!! I guess the onions are to be sauteed till brownish right… for sure will try this next time i get my hands on some mutton!

  2. Rehka: This time you have outdone yourself. Curry is already fantastic but you still have to make the caramelized onions. Lucky you that you live so far from me, otherwise I’d be knocking at your door and inviting myself to eat this with you. πŸ™‚

  3. Curry looks super delicious….pics looks super tempting …the blue and white combinations go so well alle…all in all a very yummy post πŸ™‚

  4. OMG I am not a mutton fan but a big one of ur pics and props. The curry looks beautifully brown..just love it.

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