Lamb Masala

Ingredients :

• Lamb/Mutton - 500g
• Onion - 1 large
• Tomato - 4
• Ginger-garlic paste - 3 tsp
• Green Chilli - 2-3
• Cinnamon - 1 inch long strip
• Coriander leaves - few
• Oil - 3 tblsp + 2 tblsp for the end
• Salt - to taste
• Water - as required

Spice powders:

• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp for medium spicy or 2 tsp for extra spicy
• Pepper powder - 1/2 tsp (optional)

Method :

1. Chop the onion, tomatoes, chilli and coriander leaves.
2. Heat 3 tblsp of oil to a pressure cooker pan.
3. Add cinnamon and onion into the pan. Fry them until onion becomes light brown.
4. Add ginger-garlic paste and fry for a minute.
5. Add tomatoes, chilli and all the spice powders;Stir for about 4-5 minutes.
6. Add lamb/mutton pieces and about 50ml of water, stir and cook for about 2-3 minutes.
7. ** Cover and pressure cook on a medium heat. After the first whistle, reduce the heat to low and pressure cook for about 15 minutes. Open the lid when the pressure is gone.
8. Heat a non-stick frying pan. Add rest of the oil.
9. Add the contents of the pressure cooker to this pan.
10. Boil the curry on a medium heat for few more minutes until the sauce is thickened.
11. Garnish with coriander leaves.

** - If the pressure cooker is not available, replace the step starting with the symbol ** with the following step and continue to step 8 above.
Cook Lamb/mutton in a large pan with plenty of water on a medium heat for about 1 hour - 1 hour 15 minutes.
Notes : This dish taste better with Rice and Sambar or Chapati/Naan. For a variation, please try Spinach and Lamb Curry, Beetroot and mutton masala or Potatoes and Mutton Fry. Cooking time of Lamb varies due to many factors like fresh/frozen, lamb meat or mutton and the country where the meat comes from and the cooking stove. This is just an approximate time only. You could also add green pepper after the meat is cooked to the masala for the added flavour.