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Basil Lamb Curry

Arpana Gvalan from India

30 minutes
Cooks in
120 minutes
Country of origin

The technique of this recipe comes from my ancestors. It’s original recipe with ingredients is called Mutton Teewarn. A traditional Sindhi dish made every Sunday for lunch. It’s very common in a Sindhi joint family to sit for lunch together on Sundays. The spread included Sindhi tomato curry, special double fried potatoes with rice. My father’s side of the family has always been vegetarian, so we went to our maternal grandparents house just to have the mutton preparation.
This specific recipe I modified living in Australia. I used the same technique of cooking, removed the traditional Indian ingredients like ginger and garam masala, and added fresh basil to give it a fresh international feel.
When I came back to India, my first venture was a small catering business where I introduced this dish. Now besides my cafe menu, I still personally take orders for this dish.
So here’s my story.


  • 1 kg grated onions
  • 3 tbsp garlic paste
  • 1 whole dried Kashmir chilly
  • 1 kg tomatoes, pureed
  • 10 gm fresh basil
  • 1 kg lamb curry pieces
  • Salt and paprika to taste
  • 2 tbsp Sunflower oil
  • parsley for garnish


  • Heat oil in a large heavy based and saute the onions till dark brown
  • Add the dried chilly and garlic paste and cook further for 2 minutes
  • Add the lamb pieces, cook on medium flame, stirring occasionally till the lamb leaves water and dries
  • Add salt and half cup water. Cook in the same process till the lamb leaves water and dries again
  • Cook till the lamb pieces almost tender
  • Add tomatoes and cook further till soft
  • Add basil leaves and a cup of water, remaining salt and paprika as per taste
  • Continue cooking on low flame till the gravy is slightly thick and the lamb tender
  • Garnish with parsley and serve with steamed rice, or garlic bread, or mashed potatoes


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