Lamb Razala

Name: Lamb Razala (Lamb, shallots, prunes, and nuts in a simple curry)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon fresh garlic paste; 1 tablespoon fresh ginger paste; 14 ounces (400 grams) boneless lamb, cut into 1½-inch (4-cm) cubes; 4 pitted prunes; 5 pistachios, chopped; 5 almonds, chopped; 5 cashews, chopped; 1 cup (250 grams) plain yogurt; 1½ teaspoons table salt; ¼ cup (50 ml) vegetable oil; 10 shallots, peeled; 2 medium red onions, chopped; 6 dried red chiles, stemmed; 2 teaspoons ground coriander; 1 teaspoon red chile powder

Lamb, shallots, prunes, and nuts in a simple curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is the sort of lamb curry that you will find if you travel the byways of Hyderabad.

Ingredients

14 ounces (400 grams) boneless lamb, cut into 1½-inch (4-cm) cubes
1 tablespoon

Asia
India
Telangana: Hyderabad
Main course
Gluten-free

Method

Put the lamb in a large bowl. Add the ginger paste, garlic paste, yogurt, and 1 teaspoon of the salt, and stir well. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 1 hour.
Place a small nonstick sauté pan over medium heat and add <