While growing up in Nagpur, Sundays used to be special, very special. Meat used to be a once a week treat hence Sundays were special indeed as it was the day when mum would get lamb from the local butcher and make the most delicious lamb curry and dad would painstakingly remove the marrow from the bones just for me (someone told him that it would make my mind sharp!). All this would be devoured instantly with steaming hot rice, followed by a long siesta below a loud roaring fan, with no care in the world. The lamb doesn’t taste like that anymore but the curry that mum makes still does.
Sharing the centuries old family recipe which I realised has nothing to do with the ingredients or amounts added. It is what it is because of the love and passion with which it has been cooked and fed for generations….. Although it seems distant, but hoping that my kids will carry on the tradition.
Oil – half a cup
Lamb – 1kg
Onions – 4 Finely chopped
Ginger – a thumb size chunk cut in small slices
Garlic – an entire bulb
Tomatoes – 4 chopped
Whole spices – cinnamon 1, green cardamon 4, black cardamon 2, bay leaf, cloves 3, peppercorns 10, 2 star anise, red chilli dry 4
Powdered spices –
2 tsp chilli powder
3 tbsp coriander powder
1tsp garam masala powder
1tbsp dry fenugreek leaves
Lime and coriander leaves
Heat oil in a thick pan
Add whole spices and stir for 1 minute
Add onion, ginger and stir till it becomes brown in colour
Add chilli powder, Coriander powder, garam masala powder and stir till it is well mixed.
Add washed lamb pieces and stir on high flame till it changes colour.
Add tomato and garlic bulb
Add a cup of water, salt to taste.
Cover and cook till done.
Add roasted dry fenugreek leaves at the end with a nice squeeze of fresh lime.
Garnish with coriander leaves.
Serve with steaming hot rice and yoghurt raita