Punjabi Lamb Curry

 This curry turned out to be so super delicious. When I had one bite of the roomali roti with this curry it transported me to the Tandoori restaurant we used to go by the side of  Upper Moosi river bridge in Hyderabad.


Punjabi lamb curry (Spicy Lamb Curry)
Ingredients

For Marinade:

1. 1 lb lamb
2. 1/2 cup plain yogurt
3. 1/2 teaspoon each of salt, chilli powder, cumin powder, coriander powder

For Curry:

1. 1 medium large onion sliced 
2. 1 large tomato chopped fine
3. 2-3 green chillies slit
4. 2 bay leaves
5. 1/2 teaspoon each of methi, saunf
6. 1 teaspoon each of ginger-garlic paste, crush dried kasoori methi, garam masala
7. 1 tablespoon oil

Marinate the lamb with the ingredients in marinade for atleast 1 hr. Heat the oil in a pressure cooker, add methi and saunf and fry for a minute (The original recipe calls for grinding them into paste...but I got lazy). Add onions and fry till they start becoming dark brown. Add bay leaf and slit green chillies and fry for 30 seconds. Add ginger-garlic paste and fry for 2-3 minutes. Add tomatoes and fry for 5 minutes. Add the marinated lamb and mix well. Add a tablespoon of water. Close the cooker and cook for 3-5 whistles. Let the steam escape. Open the cooker and add kasoori methi and simmer till the gravy thickens to your liking. Serve with Roomali roti.

Roomali Roti aur Punjabi lamb curry

Mmmm mmmm mmmm. The recipe was super delicious recipes for roomali roti and Punjabi mutton curry

In all these years I never tried making roomali roti because I thought it was complicated but it was simple. The only thing is, you have to roll it into the thinnest roti you could make

Roomali Roti (Super thin Indian wheat bread)

Rumali Roti

Ingredients:

1. Whole wheat flour (atta) 2 cups
2. All purpose flour (maida) 1/2 cup
3. Salt to taste
4. Cold water  as required
5. Wheat flour  for dusting

Sieve the whole wheat flour and refined flour with salt. Mix it. Slowly add cold water and make a soft dough. Keep it covered with a damp cloth for thirty minutes. The dough should be very elastic. Knead well again. 
Divide the dough into 6 equal portions. Shape them into round balls. Roll out each ball into small rounds on a floured surface as thin as you could roll (dust the surface as needed else the roti will stick to the surface)

Serve immediately with Punjabi lamb curry and onions.

Other curries which go great with Romali roti

Kaleji Rogan Josh

Kaleji Shorbadaar

Kaleji Masala