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Lamb Hyderabadi Salan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 36 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Description

Lamb Hyderabadi Salan is a rich and flavorful traditional Indian curry featuring tender lamb pieces cooked in a spicy, tangy gravy made from toasted peanuts, sesame seeds, desiccated coconut, and tamarind. Slow-cooked with aromatic spices and yogurt, this dish delivers a perfect balance of heat and depth, garnished with fresh cilantro and green chilies. Ideal for serving with rice, naan, or roti.

Ingredients

Main Ingredients

  • 800g lamb (bone-in pieces)
  • 3 large onions, thinly sliced
  • 2 tablespoons ginger-garlic paste
  • 1/2 cup yogurt
  • 3 tablespoons oil
  • Salt, to taste

Spice Paste Ingredients

  • 2 tablespoons peanuts
  • 1 tablespoon sesame seeds
  • 2 tablespoons desiccated coconut

Spices and Flavorings

  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon tamarind pulp
  • 2 green chilies, slit
  • Fresh cilantro leaves, for garnish

Instructions

  1. Prepare the spice paste: Heat a small pan and toast peanuts, sesame seeds, and desiccated coconut over medium heat until fragrant and lightly golden. Allow to cool slightly, then blend these toasted ingredients with a little water into a smooth paste. Set aside for later use.
  2. Sauté the onions and aromatics: In a heavy-bottomed pot, heat 3 tablespoons of oil over medium heat. Add the thinly sliced onions and sauté them until they turn a rich golden brown, bringing out their natural sweetness. Add the ginger-garlic paste and cook for an additional 2 minutes to deepen the flavor base.
  3. Brown the lamb: Add the bone-in lamb pieces to the pot and sear them until all sides are browned, which will help lock in juices and add flavor. Then stir in turmeric powder, red chili powder, coriander powder, and salt to season the meat evenly.
  4. Cook with spice paste and yogurt: Mix in the toasted ground spice paste you prepared earlier and cook this mixture for about 5 minutes, allowing the flavors to meld. Next, add the yogurt, stirring well. Cover the pot and reduce the heat to low; let the lamb simmer gently for 45 to 60 minutes, or until it becomes tender and the flavors develop richly.
  5. Add tamarind and finish gravy: Once the lamb is tender, stir in the tamarind pulp and garam masala. Simmer uncovered for another 10 minutes, letting the gravy thicken and intensify in flavor.
  6. Garnish and rest: Add the slit green chilies and freshly chopped cilantro leaves to the pot. Stir everything together and let the dish rest for a few minutes to allow the flavors to marry before serving.
  7. Serve: Serve the Lamb Hyderabadi Salan hot, accompanied by steamed rice, naan, or roti to soak up the delicious gravy.

Notes

  • To enhance the flavor, ensure onions are well caramelized but not burnt.
  • Bone-in lamb pieces add more depth to the curry, but you may use boneless if preferred; adjust cooking time accordingly.
  • Tamarind pulp provides the characteristic tangy flavor; you can adjust the quantity to suit your taste.
  • For a richer gravy, you may add a little cream during the last step if desired.
  • This dish tastes even better the next day as flavors continue to develop.

Find it online: https://slsrecipes.com/lamb-hyderabadi-salan-recipe/