Lamb curry in a sweet onion-tomato-sauce (Pyaaz tamatar gosht) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 190) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes and greens with ginger and garlic (Mooli ka saag); Salt-crusted griddle flatbread with ghee (Naan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on October 24, 2020

    Notes from book: very good - used mixture of potatoes and lamb.

  • smtucker on October 21, 2012

    Ding, ding, We have a winner! Made with trimmed shoulder from 2012 lamb. L's favorite lamb curry to date. Need to prep onion paste (which adds an hour if not in the fridge.) Served with perfumed rice, page 709.

  • Delys77 on October 15, 2012

    Pg. 190 Great little dish. The marinade is essentially a dry rub, which worried me a bit as I didn't want the lamb to cook up tough, but it turned out nice and tender. If you have the onion paste pre made this is pretty quick. The result is a very flavourful sauce, that is tangy, spicy, and sweet. Lovely dish.

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