Thursday, 24 January 2013

Handi Goosht - Lamb Curry Slow Cooked

Lamb Curry cooked in a Slow Cooker

Slow cooking is not new in India however, unfortunately it is a dying method because of the demise of the old charcoal cookers (Anghethi). These angheties often had two cookers ends, the main cooker was for normal high heat cooking and the other on the side was for slow cooking or just keeping the cooked dishes warm. I remember my maternal grandfather’s house where they had two kitchens one for the vegetarian and the other, outside the house for non-vegetarian cooking. No utensils from one kitchen could enter the other, the vegetarian kitchen being the main with more anghethis and utensils. The outside kitchen would mainly be used for visitors like my dad. They had  one male servant who was responsible for cooking only the meat dishes. The meat dishes he prepared depended on the availability of ingredients. Though the exact recipes would be difficult to obtain but here I have tried to replicate one of his dishes, which is simple in terms of ingredients but the taste is out of the world! He made this in a Handi on the slow cooker of his anghethi. Of courseI have made this dish in the modern slow cooker.

Most of the spices for this dish are better crushed or ground crudely. More importantly crush the spices just before cooking. This gives the finished dish that fresh spicy taste.


  • 1/2 kg Lamb cut to 1 inch cubes 
  • 150 gms Yogurt
  • 1 tsf Garlic paste
  • 1 tsf Ginger paste
  • 3 tsf crushed Coriander seeds
  • 1 tsf crushed Cumin seeds
  • 1 tsf Garam Masala
  • 1 tsf Salt (to taste)
  • 2 Whole dried red Chillies
  • 1 medium Onion sliced
  • 3 tbsf Oil
  • 1 Tomato chopped
  • Handful of fresh Coriander chopped


  1. In a large bowl mix ginger, garlic, crushed coriander, cumin, garam masala and salt with the yogurt. Add the lamb pieces and rub the marinade thoroughly and leave it in the fridge for at least 3-4 hours.
  2. In a wok heat the oil over high heat, when the oil is hot put the whole red chillies but just crush them with hand.
  3. When the red chillies have charred add the sliced onion and brown so these are crispy.
  4. While the oil is hot add the lamb along with the marinade and keep stirring ensuring that the yogurt doesn't curdles. Stir for 3-4 minutes or till the yogurt changes colour to brownish.
  5. Pour all the ingredients of the wok in a pre-heated slow cooker. 
  6. Add chopped tomato and fresh coriander. Leave it for at least 5-6 hours. You may spoon off the excess fat. Serve with nan bread.

1 comment:

  1. Excellent stuff...I didn't know Saxenas are Kayasthas.

    BTW, I find that something like the Aroma Rice/Slow Cooker works fabulously for Indian cooking. Kabaabs, kaliyas, pulaos, daals, you name it.