Curry of Caramelized Lamb and Potatoes -Aloo Mutton Shakkarwala

The Sindhi people migrated to India from Pakistan many years ago, bringing with them a cuisine that has since become widespread. It is bursting with unusual combinations and yet harmonious. Caramel imparts color and savory rather than sweetness in this recipe. Serve the rich curry with colorful vegetables or even croissants! (In India, soft bread is often eaten with curries.) Preparation time: 15 min, 10 min for marinating, cooking time: 40 min. Mix all ingredients for the marinade and marinate the lamb in it for ten minutes with the lid closed. Heat a heavy frying pan and caramelize the sugar in it.

Add the oil and heat. Next, add the drained lamb. Save the marinade.

Brown the meat all over, then add the chopped onion and stir-fry until browned as well. Add the ginger-garlic paste and tomato puree, then the potatoes and marinade.

Pour 150 milliliters of boiling water and continue until meat and potatoes are tender. If the curry becomes too dry, add a tiny bit of water.

Tip: Use a regular or light yogurt as needed!

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