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  • Boneless Lamb 650g

  • Onion 1 Large

  • Tomatoes 3 Medium

  • Garlic 3 Cloves

  • Ginger 1 Inch piece

  • Ground Red Chilli 1 Tsp

  • Ground Turmeric 1/2 Tsp

  • Ground & Roasted Coriander Seeds 1 1/2 Tsp

  • Ground Cumin Seeds 1 1/2 Tsp

  • Rice Vinegar 2 Tsp

  • Jaggery 1 Tsp

  • Garam Masala 1 Tsp

  • Potatoes 2 Medium

  • Cooking oil 3 - 4 Tbsp


Peel and finely chop the onion.

Finely chop the tomatoes

Finely chop the garlic and grate the ginger – or pound into a paste

Cut the lamb into bite size chunks.

Slice the Potatoes into thin sticks and fry until crispy. Remove and keep aside. Alternatively use a pack of potato sticks.

Cooking the dish

Heat  3-4 Tbsp of oil in a deep pan and add the onion. Sauté the onion on a high heat until golden-brown.

On a high heat, add in the ginger and garlic and fry for 2-3 minutes, cooking away the rawness of the ginger

Add in the chopped tomatoes and cook for 3 – 4 minutes until the tomatoes thicken.

Add in the ground spices and stir well.

Next, add in the lamb, stir into the masala making sure it is well coated, and cook on a high heat until it is well browned.

Add in enough water to cover the meat and cook on a medium heat with the lid on for around 40 minutes, or until the lamb is cooked through.

Add in the jaggery and vinegar and stir well.

Turn the heat to high, add the garam masala and cook for a further 3- 4 minutes.  Remove from the pan and garnish with the crispy potato sticks.

Serve with hot, buttered chapattis.

Read our homage to the late Boman Kohinoor of Britannia & Co, one of the best places to have Salli Boti in Bombay: