Preparation info
  • Serves


    • Difficulty


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

By Priya Wickramasinghe

Published 2005

  • About

This mild, subtly flavoured north Indian dish combines tender lamb with chunks of potato. Adding the bones, with the marrow still in them, results in a much tastier gravy, while starch from the potatoes helps to thicken the sauce.


  • 1.5 kg (3 lb 5 oz) leg of lamb on the bone
  • 350


Trim away any excess fat from the lamb, remove the bone and cut the lamb into 3 cm ( inch) cubes. Reserve the bones with their marrow.

Cut each potato into large chunks and put in a bowl of cold