Description
This Lamb Hyderabadi Salan is a rich, slow-cooked curry packed with bold spices, tender bone-in lamb, and a velvety gravy made from toasted nuts and seeds. Perfect with rice or naan, it’s a comforting dish full of warmth and tradition.
Ingredients
Scale
- 800g lamb (bone-in pieces)
- 3 large onions, thinly sliced
- 2 tablespoons ginger-garlic paste
- 1/2 cup yogurt
- 2 tablespoons peanuts
- 1 tablespoon sesame seeds
- 2 tablespoons desiccated coconut
- 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
- Salt, to taste
- 3 tablespoons oil
Instructions
- Heat a small pan and toast peanuts, sesame seeds, and coconut until fragrant. Blend with a little water into a smooth paste. Set aside.
- In a heavy-bottomed pot, heat oil and sauté onions until golden brown. Add ginger-garlic paste and cook for 2 minutes.
- Add lamb pieces and sear until browned. Stir in turmeric, red chili powder, coriander, and salt.
- Mix in the ground paste and cook for 5 minutes, then add yogurt. Stir and cover to cook on low heat for 45–60 minutes until lamb is tender.
- Add tamarind pulp and garam masala. Simmer uncovered for 10 more minutes until the gravy thickens.
- Add green chilies and chopped cilantro. Stir and let rest before serving.
- Serve hot with rice, naan, or roti.
Notes
- Toast the seeds and nuts just before grinding for maximum flavor.
- Use Kashmiri chili powder for a bright color with milder heat.
- Let the curry rest before serving to enhance depth.
- You can prepare the curry a day ahead for richer flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg