Roasted Capsicum Lamb Curry

For the marinade, coat all the lamb pieces with salt, pepper, red chilli powder, turmeric powder & ginger-garlic paste. Cover and allow the mutton to marinate in the refrigerator for about 1 hour.

Preheat the oven to 200C °C.

Place capsicum on a tray and put it into the oven.

Roast for around 30-35 minutes till the skin turns black

Allow it to rest for 10 minutes. Once rested, peel off the skin and remove the seeds.

Blend the roasted capsicum with green chillies, garlic, ginger, and a pinch of salt to a fine puree.

Heat a large pan and add mustard oil to it. Once the oil has started to smoke lightly, add the bay leaves, cinnamon & cumin seeds.

Add the onions and fry them on medium flame for about 5-10 minutes until they are light brown.

Next, add the coriander powder and garam masala. Fry the spices for 2-3 minutes.

Add the marinated lamb and stir well so that the pieces are coated well. Fry for 15 mins.

Now add the capsicum puree and stir well.

Add salt to taste.

Slow-cook the lamb on medium flame for the next 35 mins or till the lamb is cooked well.

Garnish with coriander leaves.