Flavorful Lamb & Drumstick Home CurryVeg

1

Cut the drumsticks into 3-inch lengths. Remove the outer stringy fibers by either scraping or peeling them off.

2

Bundle 4–5 pieces together using a clean white thread, winding the thread around them to secure them without needing a knot.

1

Heat oil in a pressure cooker and add the curry leaves, followed by the chopped onions.

2

Sauté until the onions turn a deep golden brown.

3

Add the ginger-garlic paste and fry for a few minutes until the raw aroma disappears.

4

Stir in the dry spices (turmeric, cumin powder, mustard powder, kashmiri chili powder, and coriander powder) along with a small dash of water. Fry the masala for 5–7 minutes.

5

Add the chopped tomatoes and the lamb. Season with salt to taste.

6

Allow the lamb to fry in its own juices and the tomato mixture for about 10 minutes until the meat is browned and the tomatoes become mushy.

7

Pour in 1.5 glasses of water, seal the pressure cooker, and cook for 10 minutes after the first whistle.

8

Open the cooker, check if you need to adjust the gravy consistency with extra water, and add the prepared drumstick bundles.

9

Seal the cooker again and cook for an additional 3–4 minutes after the first whistle.

10

Finally, stir in fresh coriander, let the curry rest for a short while, and serve hot, ideally with boiled rice.