Preparation info
  • Serves


    • Difficulty


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

By Priya Wickramasinghe

Published 2005

  • About

Traditionally in india, hogget (sheep) or goat meat is often the only meat available. As goat can be tough when cooked this way, we have used lamb. It is cooked slowly so the sauces are absorbed and the curry matures to a full flavour. Beef can also be used.


  • 1 kg (2 lb 4 oz) boneless leg or shoulder of lamb, cut into 2.5 cm (1 inch) cu


Rub the cubed lamb with the ground turmeric. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove and dry-roast the cumin seeds, then repeat with the chillies. Grind them all to a powder in a pestle and mortar or spice grinder. Add six curry leaves, the garlic and ginger and grind to a paste.

Dry-Roast the fennel seeds in the pan until they bro