Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

During the winter months, when peas are in season in Northern India, this dry-style lamb curry is often served with ubiquitous vegetable dishes such as aloo gobi and aloo methi. Leave out the chillies for a mild version.


  • 2 onions, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 5 cm (2


Put the onion, garlic, ginger and two of the chillies in a food processor and process until very finely chopped. If you don’t have a food processor, finely chop the ingredients or grind them together in a pestle and mortar.

Heat the oil in a karhai or heavy-based frying pan over medium heat, add the onion mixture and bay leaves and fry for 3-4 minutes, or until golden brown. Add the lam