29 December 2012,05:55 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
60 minutes

Preparation Method :

  • Heat the oil in a heavy-based pan, add the onions, garlic, ginger and chillies and cook for about 3-5 minutes or until softened, stirring frequently.
  • Add the ground spices to the pan and fry for 1 more minute.
  • Add the pieces of lamb and pork to the pan. Coat the meat in the spices. Adjust seasoning with salt and cook for about 2-3 minutes.
  • Add the water and the vinegar to the pan, stir well to combine the ingredients. Cover and simmer for about 30-35 minutes or until the meat is tender and sauce thickens.
  • Transfer the curry to a warmed serving dish and garnish with chilli rings. Serve with Saffron Rice.



  • 500 grams lamb fillet, cut into bite-sized pieces
  • 400 grams lean pork, cut into bite-sized pieces
  • 150 ml water
  • 100 ml malt vinegar
  • 150 grams onions, finely chopped
  • 5 tablespoon Cooking oil
  • 2 tablespoon grated fresh root ginger
  • 3-4 red chillies, quartered lengthways and deseeded
  • 5-6 garlic cloves, crushed
  • Salt, to taste
  • 2 green and 2 red chillies, cut into rings, to garnish
  • Saffron Rice, to serve

Spice powder

  • 1 teaspoon chilli powder
  • 1 tablespoon black mustard seeds
  • 1 tablespoon nigella seeds (Black onion seeds)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon garam masala

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