Tariwala Lamb

Tender lamb pieces immersed in flavourful gravy. A simple yet exceptionally delicious dish prepared using simple ingredients easily available in your kitchen.

Tari means a flavourful gravy thats not too thick. Tariwala lamb or chicken is a popular dish in Punjab state of India.

Time: 30 minutes


Serves: 4

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  1. 700 g lamb, cut into pieces
  2. 4 medium-sized chopped onions
  3. 2 tablespoons coarsely ground garlic
  4. 1 tablespoon coarsely ground ginger
  5. 2 medium-sized tomatoes, chopped
  6. 4 tablespoons oil
  7. 1 stick cinnamon (approximately 1 inch)
  8. 4 cloves
  9. 1 black cardamom
  10. 2 bay leaves
  11. 1/2 teaspoon turmeric powder
  12. 11/2 teaspoon coriander powder
  13. 1/2 teaspoon cumin powder
  14. 1 teaspoon red chilli powder or to taste
  15. 1 teaspoon Kashmiri red chilli powder (optional)
  16. 2 tablespoons finely chopped coriander leaves
  17. Salt to taste


  1. Wash the lamb pieces and keep them aside.
  2. Heat oil in a pressure. Add the whole spices (black cardamom, cloves, cinnamon) and bay leaves. Saute them for 2-3 seconds so that the spices release their aroma in the oil. Do not saute them for too long otherwise the spices will get burnt.
  3. Add the chopped onions, coarsely ground garlic and ginger. Sauté on medium heat for 4-5 minutes or till onions turn light golden brown in colour.
  4. Add the chopped tomatoes, salt and the remaining spices (turmeric powder, coriander powder, cumin powder, red chilli powder). Cook till oil starts oozing out of the masala.
  5. Add the lamb pieces. Mix well so that the lamb pieces get a nice coating of this masala. Saute the lamb pieces for about 2-3 minutes.
  6. Add 2 cups of water and pressure cook on high heat for 3 whistles. Reduce the heat to low and cook for another 15-20 minutes. Let the steam escape before opening the lid of the pressure cooker.
  7. Garnish with coriander leaves. Serve hot with rice or roti.
Recipe Tips:
  • I have used the pressure cooker to reduce the cooking time but feel free to cook it in a pot if you do not prefer to use a pressure cooker. It will take around 35-40 minutes for the mutton to get tenderly cooked in the pot.
  • I usually like to crush the ginger and garlic in a traditional mortar and pestle, it gets coarsely ground and imparts a distinct flavour to the gravy. However, if you would like to grind in an electric grinder, please make sure you grind them coarsely.

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