Preparation info
  • Serves


    • Difficulty


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

By Priya Wickramasinghe

Published 2005

  • About

In India, mutton is used more often than lamb and because it can be tough it requires long hours of tenderizing. In this recipe, lamb has been used instead, so the marinating time is not as long. The ginger and the yoghurt both act as tenderizers.


  • teaspoons cumin seeds
  • 125 ml (½ cup) thick plain yog


Place a small frying pan over low heat and dry-roast 2 teaspoons of the cumin seeds until aromatic. Grind the roasted cumin seeds to a fine powder using a spice grinder or pestle and mortar.

Combine the ground cumin with the yoghurt, vinegar, salt, ginger juice, chilli powder and