Lamb in fragrant brown gravy

Nallie ke kaliyan

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This delicious dish of lamb simmered in a mildly spiced but fragrant brown gravy was prepared for me by my friend Sandhu, who is the executive chef of the charming Trident Hotel in Jaipur. In this masala the spices are whole, not ground.


  • 500 g/1 lb 2 oz lamb or mutton, cut into bite-sized morsels


  1. Coat the lamb with half of the ginger and garlic purée seasoned to taste with salt, spreading it on with your fingers. Leave to marinate for at least 1 hour.
  2. Heat some oil and fry the masala spices until they crackle. Add the diced onions and stir-fry until they are golden.
  3. Add the remainder of the ginger and garlic purée with the ground spices. Seaso