Mutton/Lamb Paratel

Lamb Paratel is considered  a weekend dish for many, others reserve it for a special occasion, perhaps a guest coming over. For me, it's once in a blue moon kinda dish and the moon was blue yesterday when I passed the butcher.

Here's my take,  a fairly simple and quick way. 
It would be good if you can get the butcher to trim off the fats and  chop the lamb to small pieces and to throw in some bones as well.

If you fancy having lamb in curry style, check below for it.  Let's cook.

1.5 kg of lamb/mutton (bones included)

5 tablespoon of cooking oil
1 Cinnamon stick
2 star anise
4 cloves and cardamon pods
2 sprig of curry leaves

5 medium size red onion
1 whole garlic..pound it roughly

3 heap tablespoon of meat curry powder
2 heap tablespoon of chili powder
1 tsp turmeric powder
1 tablespoon of coriander powder
1 tsp pepper
Salt to taste

Cashew nuts - optional
2 large Pre-cooked/ fried potatoes cut into small quarters
2 red chilies  sliced or fried dry chilies

2 tablespoon dark soy sauce - optional
Coriander leaves - optional

Wash the mutton pieces and put it in a pressure cooker with a cup of water. Place a  medium size piece of ginger in your mortar and pestle and pound roughly, just enough to break it up. Add it to the mutton and lock the cooker. Cook for about 15 min.

Heat up oil in a wok. Add in cinnamon sticks, cardamom pods, star anise and cloves. Over medium high heat, toss till fragrant, then add in the curry leaves. 

Add in onion and garlic and fry till lightly brown and aromatic. 
Once the lamb or mutton is cooked, add in to the wok. (Include the liquid as well) Increase heat to high and toss to cook continuously,  


Add all the curry powders.  Reduce heat to medium; then add in salt and pepper. Give it a good stir and cover the wok for about 10 min. Cook till the liquid is reduced and curry paste has released its oil, about 15 minutes. Stir well in between, scrapping off the bottom of the pot/wok.

Cover and braise over medium low heat, stirring occasionally, about 15 to 20 minutes. Remove cover. Check that the meat has tenderized . 

Add in cashews mixing well to coat the meat. Increase heat to high; then add in the potatoes and chilies. 

Toss for a few minutes and add the dark soy sauce. This is optional, I like my meat to have a dark color. 

Check for seasoning and add in the chopped coriander, this is optional as well. Hubby and the boys loathe the idea of coriander leaves or any leaves on top of the dishes.

Dish out into a large serving bowl, top with more fresh coriander, optional again. Serve warm with biryani rice or white rice and some cucumber raita (see below for recipes). 

Check out my chicken paratel and other mouthwatering paratels as well. 

Enjoy...jue