Pahadiya Lamb Tarkari
Experience the vibrant flavors of the Himalayas with Pahadiya Lamb Tarkari, a rustic lamb curry that celebrates the essence of traditional Indian mountain cuisine. This hearty dish features tender, bone-in lamb simmered to perfection in a richly spiced tomato-onion gravy infused with aromatic whole spices like black cardamom, cinnamon, and cloves. Mustard oil lends a distinct, smoky depth, while a warm medley of turmeric, coriander, and garam masala brings the dish to life. Slow-cooked for ultimate tenderness, this soul-satisfying curry pairs beautifully with steamed rice or soft roti, making it the perfect centerpiece for a comforting family meal. Ideal for lovers of authentic Indian flavors, this recipe is easy to master and delivers bold, homestyle charm with every bite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 g Lamb (bone-in, cut into medium pieces)
- 3 tbsp Mustard oil
- 2 medium Onion (thinly sliced)
- 3 medium Tomatoes (chopped)
- 6 cloves Garlic (finely minced)
- 1 tbsp Ginger (grated)
- 2 whole Green chili (slit lengthwise)
- 1 tsp Turmeric powder
- 1.5 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 2 whole Bay leaves
- 2 whole Black cardamom pods
- 1 inch Cinnamon stick
- 4 whole Cloves
- 1 tsp Salt
- 2 tbsp Fresh cilantro (chopped)
- 2 cups Water
Instructions
Heat mustard oil in a heavy-bottomed pot over medium heat until it starts to smoke lightly.
Add bay leaves, black cardamom pods, cinnamon stick, and cloves. Sauté for 30 seconds until aromatic.
Add sliced onions and cook until golden brown, stirring occasionally, about 7 minutes.
Lower the heat and add minced garlic, grated ginger, and slit green chilies. Sauté for 1-2 minutes until fragrant.
Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for another minute to bloom the spices.
Add the chopped tomatoes and cook until they break down into a thick paste, about 5-7 minutes.
Add the lamb pieces and stir to coat them with the spice mixture. Cook for 10 minutes, stirring occasionally, until the lamb is browned and well-sealed.
Add salt and water. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the lamb is tender and the curry develops a rich, thick consistency. Stir occasionally and add a little water if needed to prevent sticking.
Add garam masala and mix well. Simmer for another 5 minutes.
Garnish with freshly chopped cilantro and serve hot with steamed rice or fresh roti.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
