Punjabi Mutton
Pan-cooked lamb, yogurt and green chilies, warmed with garam masala and cumin, a Pakistani dish.
20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · 20 min total
- medium
- 1
Marinate lamb with yogurt, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
- 2
Stir to mix well and leave aside for 5 minutes. Heat up the oil in a deep wok (kadai). Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
- 3
Mix in the onions and stir fry until golden brown. Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
- 4
Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
- 5
Pour out little water if necessary. Sprinkle garam masala and stir fry for about 2 minutes.
- 6
Mix in salt to taste. Decorate with coriander leaves, ginger juliennes and cut green chillies.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
