Off to Sra’s ‘Grindless Gravies’ …nice one to share!
This is a ‘curry on the bone’, traditionally slow cooked for 3 hours or more, where the juices are slowly released & the flavours mature. My energy conservation mode kicked in, & much as I would have loved to slow cook it, I reached for the pressure cooker. Couldn’t bring myself to use ‘so much energy’ for an hour of eating pleasure!! Coming back to the point…the resultant dish, cooked very differently from other lamb curries, tasted great. This ‘grindless‘ gravy has a deep red, thick gravy…just like a curry should be. Try it…you won’t be disappointed!
A spoonful of flavour…
The recipe as adapted by me, with Meeso in mind, who loves lamb curries!
Ingredients :
Lamb leg pieces (nalli) – 750 gms (nalli means marrow bones)
Onion – 3 large / sliced fine
Garlic – 10 cloves / grated fine
Ginger – 1½ inch piece / grated fine
Oil – 1/2 cup
Bay leaves – 2
Green cardamom – 2
Black cardamom – 1
Cloves – 5-6
Cinnamon – 1 inch stick
Pepper corns – 5-6
Red chilli powder – 1/2 tsp
Paprika (degi mirch) – 1 tbsp (for colour basically)
Coriander powder – 1 tbsp
Tomato puree – 1/2 cup
Yogurt – 1 cup
Garam masala powder – 1 tsp
Salt to taste
- Clean and wash lamb leg pieces (nalli).
- Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon, peppercorns, bay leaves and sliced onions.
- Sauté until onions are light pink in colour.
- Add ginger-garlic paste, red chilli powder, coriander powder and cook for one minute.
- Add lamb pieces. Stir and cook for three minutes on medium heat.
- Add 2 cups of water and bring it to a boil. Cook under pressure for 20 minutes, until lamb pieces are almost cooked.
- Beat tomato puree and yogurt and add to the cooked nalli.
- Add salt and garam masala powder and cook covered for ten minutes.
- Serve hot with hot chappatis.
- Note: While selecting cuts for this dish, make sure that you select lamb pieces with lots of bone marrow.
Serve hot with chapatis, naan or tandoori rotis. Rice is also most welcome! Tastes great the next day, if there’s any left over, that is. Ours was history!!
Thank you for the entry, nice post! At home, we always slow-cooked meat, I just use the pressure cooker.
Lamb cooked like this is really delicious.
The gravy looks so delicious.
Awwwww 🙂 What a big smile you gave me when I read this post! This weekend I am making this for sure…I can’t wait to try it…and thank you for being so sweet and thinking of me >:D< (hugs)
Drooooling dear. Seems like the meat will literally melt in the mouth. Love the lamb curry. My fav meat of all. Thanx for the beautiful recipe. Lovely demo.
Deeba, this curry looks absolutely great for the winters.
Deeba,
nice to see you blogging about savory dishes for a change. Love lamb curries. Yours look plenty delicious.
Thanks to you Sra…didnt ever think I’d do a grindless gravy!!
Hey there Happy Cook,this one did turn out great.
Meeso, will keep my ears & eyes open to bring many more smiles to your face!!
Thanks Rina, it was droolicious!!
Brrrrr Bindiya, we can do with some warmth now that our cold winter is finally here!
Believe it or not Zlamushka, but I only like savoury stuff. The odd bitter chocolate is fine, but otherwise this is mainly baking for birthdays, anniversary’s and the kids school snack boxes. I barely ever even taste it…my 2 little guinea pigs serve me just fine!!
This sounds so yummy. Could you tell me how to slow cook it and what temperature?Will it be covered?
Oh my God… that looks absolutely amazing! At 0400 hrs, it makes me wanna run to the kitchen and make it! Reminds me of those robust North Indian Nalli Niharis…
Can't wait to make this!
Hi Deeba,
Just wanted to thank you for this amazing recipe. I don’e eat meat, yet tried this out for my friends and have had compliments galore. Everyone wants your recipe now 🙂
Hey Arundhati,
How sweet of you. Sweeter too because you tried it out despite not eating meat! Wow!! 🙂