Flavorful Lamb & Drumstick Home CurryVeg
Experience the authentic, nostalgic taste of a classic Anglo-Indian Lamb and Drumstick Curry. This hearty , flavorful dish features succulent pieces of lamb slow-cooked in a robust blend of aromatic spices , tomatoes , and ginger-garlic. The drumsticks are uniquely bundled to retain their nutritious pulp and marrow , creating a rich , savory gravy. Perfect when served over a bed of warm , fluffy boiled rice for a truly comforting and healthy meal.
Ingredients
1 tbsp Oil
3 nos. Onion (chopped)
2 tbsp Ginger-Garlic Paste
3 large Tomato (chopped)
3 stalks of Curry Leaves
3 tsp Turmeric Powder
1 tsp Cumin Powder
750 g Lamb
2 tbsp Coriander Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Red Chilli Powder
3 nos. Drumstick
1 tsp Mustard Powder
to taste Salt
For garnishing Fresh Coriander
Instructions
Step 1— Preparing the Drumsticks
1
Cut the drumsticks into 3-inch lengths. Remove the outer stringy fibers by either scraping or peeling them off.
2
Bundle 4–5 pieces together using a clean white thread, winding the thread around them to secure them without needing a knot.
Step 2— Cooking the Curry
1
Heat oil in a pressure cooker and add the curry leaves, followed by the chopped onions.
2
Sauté until the onions turn a deep golden brown.
3
Add the ginger-garlic paste and fry for a few minutes until the raw aroma disappears.
4
Stir in the dry spices (turmeric, cumin powder, mustard powder, kashmiri chili powder, and coriander powder) along with a small dash of water. Fry the masala for 5–7 minutes.
5
Add the chopped tomatoes and the lamb. Season with salt to taste.
6
Allow the lamb to fry in its own juices and the tomato mixture for about 10 minutes until the meat is browned and the tomatoes become mushy.
7
Pour in 1.5 glasses of water, seal the pressure cooker, and cook for 10 minutes after the first whistle.
8
Open the cooker, check if you need to adjust the gravy consistency with extra water, and add the prepared drumstick bundles.
9
Seal the cooker again and cook for an additional 3–4 minutes after the first whistle.
10
Finally, stir in fresh coriander, let the curry rest for a short while, and serve hot, ideally with boiled rice.
