Aloo Mutton Shakkarwala (Caramelized Lamb and Potato Curry)

Page 76

Cuisine: Indian | Course Type: Main Courses

(1 review)

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Recipe Review

Worked well, despite my initial doubts about the sugar and yoghurt. You cannot taste the sugar, and the meat did sort of brown in the yogurt. I didn't have any garam masala, and resorted to a bought curry powder but fortunately it didn't end up tasting like curried egg sandwich, which is what it first smelt like.
Cooked in the pressure cooker, 12 minutes on high with natural release and 250 ml water (more then the recipe). There was no sauce, so I only just scraped it in with the water.

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Comments

Peckish Sister - 23rd December 2011
This sounds amazing; I love lamb curry. I have only cooked one recipe for it and it is served with sauteed green bananas. How does this recipe compare to other lamb curries you have made?

The Ducks Guts - 26th December 2011
Hi Peckish Sister,
it's been a busy time of year, and i only saw your comment now. I was pleasantly surprised with this recipe, it was much better then I expected it to be, especially considering the standard curry powder I used. I have only just started cooking Indian food, and I would doubt that this recipe is very "authentic"' but I am still at the stage where I am happy if it is edible. I think the yoghurt is what makes this dish, even though it made browning the meat a little tricky. When the meat was a little brown, I threw in everything else, gave it a few stirs, and added the water. Next time, I will try extending the browning period a little longer.
The sauteed green bananas sound interesting!
Cheers

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