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About Recipe

This sour and spicy curry is a delight to the taste buds. Easy to make and enjoy.


1/2 Kg Lamb

350 Gms Lemon Cucumber ( Dosakaya )

3 Medium Sized Onions Sliced Vertically

3 Green Chillies Sliced Vertically into 2 Pieces Each

2 Table Spoons Coriander Leaves

1 Table Spoon Mint Leaves

2 Table Spoons Ginger Garlic Paste

1/4 Tea Spoon Turmeric Powder

1 Tea Spoon Salt

2 Tea Spoons Red Chilly Powder

1 Tea Spoon Coriander Powder

1/2 Tea Spoon Garam Masala (Procedure Described)

4 Table Spoons Oil

Cooking Procedure


Add Lamb, Ginger Garlic Paste, Turmeric, Salt & Red Chilly Powder to a bowl and mix well. Let it Marinate for 15 minutes.


Peel off outer layer of Lemon Cucumber ( Dosakaya ) and make big pieces removing the seeds . Check for bitterness of vegetable before cooking.


Heat Oil in a pressure cooker and add Green Chillies, Onion and let them turn golden brown color. Add Marinated Lamb to the Onion mixture and cook on medium or high heat until water in the meat is absorbed.


Add 3 Cups of water and cover pressure cooker and wait for the first whistle. After first whistle, leave the cooker on medium heat for 15 minutes. After 15 minutes take off the heat and let pressure go off the cooker.


Now add Lemon Cucumber ( Dosakaya ) and cook on low to medium heat. Add little water if there is no water in the meat.


After the vegetable and lamb are well cooked add Garam Masala, Coriander Leaves, Mint Leaves to the curry and mix well. Turn off the heat after gravy is thick enough to your taste.


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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