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About Recipe

Arbi (Taro root / Colocasia) Chamagadda Mutton (Lamb) Curry


350 Gms Lamb

1/4 Kg Chamagadda / Arbi (Taro root or Colocasia)

1.5 Table Spoon Tamarind Soaked in 1 Cup of Water

2 Medium Size Onions Sliced into Vertical Pieces

4 Green Chillies Sliced into Two Pieces Each

1.5 Tea Spoon Ginger Garlic Paste

1/4 Tea Spoon Turmeric

1 Tea Spoon Red Chilly Powder

2.5 Table Spoons Edible Oil

1/3 Tea Spoon Salt

1 Tea Spoon Coriander Powder

1/2 Tea Spoon Garam Masala (Look in Procedure for Details)

2 Table Spoons Coriander Leaves

1 Table Spoon Mint Leaves

Cooking Procedure


Marinate cleaned Lamb adding Ginger Garlic Paste, Turmeric, Red Chilly Powder, Salt.


Remove black peel off the Chamagadda / Arbi (Taro root or Colocasia) and wash well to avoid stickiness.. Make two pieces of each.


Add Oil to the Cooker and let it heat. Add Onion, Green Chilies to the hot oil and stir until onion turns golden brown color. Add Lamb to it and cook until the water in Lamb is completely absorbed. (This gets rid of the meat smell).


Add 4 cups of water to the cooker and let it cook under pressure on high heat until first whistle. Turn the heat low and cook in the cooker for 15 minutes. Take off the heat once done and let the pressure go off.


Add Chamagadda / Arbi (Taro root or Colocasia) to the pressure cooked meat and cook on medium heat until the vegetable is well cooked.


Make thick Juice from the soaked Tamarind and add it to the cooking ingredients, throwing away the tamarind pulp.


Add Garam Masala, Coriander Powder, Coriander Leaves, Mint Leaves and mix well. Cook the curry on low heat until gravy turns thick enough to your taste. Increase the heat if there is extra water.


Procedure for Making Garam Masala : Grind 1/4 Tea Spoon, 4 Cloves, 4 Cardamoms, 2 small Cinnamon, 8 Pepper pcs, 8 Kababchini pcs to make fine Garam Masala Powder.


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