Indian cuisine · Meat & Kebab

Dhaba Mutton Curry

Bold lamb curry from roadside kitchens: plenty of deep-fried onion, tomato and generous garam masala.

Ingredients · for 4 servings

• 800 g lamb (from the shoulder)
• 4 onions
• 4 tomatoes
• 2 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 1 tbsp ground coriander
• 2 tsp garam masala
• 200 g yogurt
• 1 bunch fresh coriander
• 5 tbsp oil
• Salt

Instructions

1. Cut the lamb into 4 cm cubes, slice the onions into thin strips, and dice the tomatoes.
2. Heat the oil in a heavy pot and fry the onions over medium heat for 15–18 min, stirring often, until deep brown – this dark frying gives the curry its color.
3. Add the ginger-garlic paste and fry for 2 min, then add the meat and sear over high heat for 6–8 min on all sides until it releases no more liquid.
4. Stir in the chili powder, turmeric and ground coriander, add the whisked yogurt spoon by spoon and simmer for 5 min until the oil separates at the edge.
5. Add the tomatoes and 300 ml hot water, season with salt and braise covered for 50–60 min until the lamb yields to pressure.
6. Stir in the garam masala, simmer uncovered for 5 min until the sauce thickens, and serve sprinkled with plenty of chopped coriander alongside roti.