Day 17: Cumin lamb with red chilli’s

This is one of those soul satisfying feel- good meals! Much needed when you have just heard that the lockdown has been extended by another 19 days. It’s the middle of a busy week full of studies, and it’s time for my stomach to get some comfort too.

This recipe is for 4 people and like any other mutton dish , tastes just as good the next day.


1. 600-700 g boneless mutton

2. 2 medium onions

3. 4/5 pods garlic/ 1/2 tbsp garlic paste

4. 1/4 tbsp ginger

5. 1 tbsp cumin whole

6. 1/2 tbsp cumin powder

7. 1/2 tbsp chilli powder

8. 1/4 tbsp coriander powder

9. 3 whole dry red chilli’s

10. 1/5 tbsp salt

11. 1-2 tbsp soya sauce – dark one

12. 1/4 tbsp brown sugar

13. Spring onions (1-2 stems)

14. 4 tbsp of oil

15. 1 cup water

1. Defrost the meat completely before cooking.


2. Chop 2 onions into small pieces

3. Chop 4 onions very finely so that it’s thin and long.

4. Chop garlic into small pieces

5. Heat oil in a wok on medium heat

6. Add the whole cumin. Let it splutter and then add the garlic and the whole dry chilli’s

7. Stir for a minute and then add the chopped onions. Continue to stir for another 5 minutes

8. Add the ginger paste and stir for another 2 minutes. Then add cumin powder, coriander powder and chilli powder and stir for 30 seconds.

9. Turn heat to high and then add the meat to the wok. Add salt. Ensure the chimney or exhaust fan is on!

10. Stir every now and then for the next 10 minutes till it becomes brown, but not burnt.

11. Add the the soya sauce and stir for 2-3 minutes.

12. Add 1 cup water. Let it come to a boil and then reduce heat to low and cover the wok with a lid

13. Check after 20 min to see if it’s done. If it’s not fully done yet, add a bit of water, stir and then close the lid

14. Add the brown sugar and stir gently.

15. When it’s just short of being done, turn heat to high and add the sliced onions and stir continuously for 3-4 minutes.

16. Add the spring onions and stir for 10 seconds


The amount of water and the cooking time varies on the cut of the mutton.

So please do adjust accordingly.

Have it with a bowl of rice or garlic noodles – trust me it’s delicious

7 thoughts on “Day 17: Cumin lamb with red chilli’s

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