Comments on: Simple Mutton Curry ~ Indian Style Lamb Curry

By: Veena

Veena — Thu, 22 Dec 2011 15:03:00 +0000

hi sailu,

i am a secret admirer of your blog.
After marriage and coming to UK, I have missed my moms chicken and mutton dishes the most.
I was on the verge of becoming a vegetarian after a few disasters of nonveg dishes.
But a BIG thanks to you,the mutton curry i made from your blog tasted exactly the way my mum makes. and now i cant resist but make the curry once a week.

By: Swetha

Swetha — Sat, 04 Dec 2010 23:31:54 +0000

Hi Sailu Garu,

Your blog is awesome. I love your blog.And Mutton curry came out really nice.

Thank you so much
Swetha

By: Amal

Amal — Sat, 21 Aug 2010 08:38:54 +0000

I fry chopped onion,garlic and tomatoes in sesame oil or ghee in a pressure cooker,then add chopped chilli and stir until golden. Then I add the mutton
previously marinated with turmeric,salt, black pepper and meat masala for
30 minutes and stir until meat starts to melt the fat and makes a nice thick gravy. Then I add some cardamom,cinnamon and cloves, put boiling water to pressure for 30 minutes . I live in the Philippines where all the
ingredients are often not available but this recipe works . I remember it
from the days when I was young in Allahabad.

By: Esmeen

Esmeen — Tue, 17 Aug 2010 17:57:39 +0000

Sailu,

I just made this mutton curry and my husband could not stop himself from taking multiple helpings. I had to really coax him to leave some for himself for later Thank you so much and god bless

By: Gilliana of OZ

Gilliana of OZ — Thu, 17 Jun 2010 08:09:40 +0000

Hi Sailu and All,

I have been doing this recipe almost as exactly as descrbed for the past sixty years or so. There is a very slight deviation. I finely slice three large onions on a Japanese mandolin so that its even. I fry the onions brown and drain in a sieve. Using the same oil I fry the meat and masalas and then spread the fried onions on top. I then add one glass of boiling water and cook on a slow fire. A squeeze of lime just before taking the curry off the fire.

Robert: I mix the lamb with one tablespoon of ground papaya, one cup of curd and all the masalas and keep the stuff in the fridge overnight. I got this recipe from an Anglo Indian gent from the UP on my first visit to India sixty years ago.

By: Bron

Bron — Sun, 08 Nov 2009 00:05:07 +0000

Hi! Just wanted to say thank you so much for this wonderful recipe – I made it for my husband and myself tonight and it was a big hit. I cooked the lamb for about two hours and it was so tender we didn’t even need knives. I will definitely be making it again, and hope to try some of your other recipes before too long. Thank you!

By: Robert

Robert — Wed, 06 May 2009 15:34:18 +0000

Hi Sailu, could you tell me how do you get your lamb or chicken to be soft and tender, any time I try I can never get it the way you get it in the restaurants, my dish may be nice and tasty but I feel it could be a bit more tender. thanks Robert.

By: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes Andhra Recipes Breakfast Recipes Dals & Legumes Festival recipes Savories, Snacks & Tiffins South Indian Recipes Vegetarian Recipes » Ulli Garelu - Lentil Du

Tue, 05 May 2009 11:02:55 +0000

[...] the family are treated to delectable delicacies and one savory dish prepared is garellu served with meat curry, sambar and coconut [...]

By: Caroline O'Neill

Caroline O'Neill — Mon, 09 Mar 2009 12:38:22 +0000

Have just returned to England from my first trip to India where I stayed with family in Visakhapatnam. Am really looking forward to trying out some of your recipes but am not sure of some of the ingredients and whether we can obtain them in the UK. Also, where your recipes stipulate using a cup for measuring, can you advise me what this is equivalent to (grams/litres/ounces). Many thanks. Can’t wait to sample some authentis South Indian cooking.

By: swathi

swathi — Mon, 09 Feb 2009 01:52:52 +0000

hey sailu do i need to cook it in a pressure cooker???