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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Heat mustard oil in a heavy-bottomed pot over medium heat until it starts to smoke lightly.

Step 2

Add bay leaves, black cardamom pods, cinnamon stick, and cloves. Sauté for 30 seconds until aromatic.

Step 3

Add sliced onions and cook until golden brown, stirring occasionally, about 7 minutes.

Step 4

Lower the heat and add minced garlic, grated ginger, and slit green chilies. Sauté for 1-2 minutes until fragrant.

Step 5

Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for another minute to bloom the spices.

Step 6

Add the chopped tomatoes and cook until they break down into a thick paste, about 5-7 minutes.

Step 7

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.

Step 8

Add salt and water. Stir well and bring the mixture to a boil.

Step 9

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.

Step 10

Add garam masala and mix well. Simmer for another 5 minutes.

Step 11

Garnish with freshly chopped cilantro and serve hot with steamed rice or fresh roti.

Nutrition Facts

Serving size	(1694.6g)

Amount per serving	% Daily Value*
Calories	2102.8

Total Fat 160.8g	0%
Saturated Fat 55.3g	0%
Polyunsaturated Fat 0g
Cholesterol 485mg	0%
Sodium 2812.8mg	0%
Total Carbohydrate 57.4g	0%
Dietary Fiber 16.6g	0%
Total Sugars 21.4g
Protein 109.5g	0%

Vitamin D 0IU	0%
Calcium 330.4mg	0%
Iron 15.5mg	0%
Potassium 3124.7mg	0%

*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.

Source of Calories

Fat: 68.4%

Protein: 20.7%

Carbs: 10.9%