2. Now, add the marinated mutton pieces to a non-stick pan and cook them for a few minutes. 3. Once they start to brown, add the chopped onions and tomatoes. Mix well and cook until the onions become ...

Heat some oil in a pressure cooker. Then add whole spices, onions, green chilies and cook until onions turns golden. Add the ...

Once it's hot, add the curry leaves and onions. Saute for a minute or two, and then add the ginger and garlic. 3. Next, add the fresh coconut, tomatoes, and red chilli powder, along with the cooked ...

This lamb curry is both big on flavour and really easy ... Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the ...

Take a heavy-bottomed pan and then heat mustard oil on a medium flame. Then reduce the heat and add species like cumin seeds, ...

Rooted in coastal Malvani cuisine, this aromatic curry is a medley of ... Stir in onions and tomatoes; sauté until softened. Add salt and mutton, mixing well. Sprinkle mixed masala and pour ...

Mutton curry is a one-pot dish where mutton is marinated and cooked with plenty of spices and herbs. You can serve your mutton curry with plain rice it also goes well with kachumbari on the side.

This happens in seconds. Drop tomatoes into pan, season with a bit of salt, and cook, stirring occasionally and squashing tomatoes so they burst and release their juices, 12-15 minutes.

Cook the lamb in batches in the casserole, until browned on each side. Stir in the curry powder and cumin and cook for 1 minute. Stir in the coconut milk, tomato puree, tabasco and honey and cook ...