Mayur Cuisine of India

2931 E. Coast Hwy., Corona Del Mar, CA 92625

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Yields: 2 servings


1 lb Australian boneless, skinless lamb leg, cut into pieces
2 medium onions, chopped
4 garlic pieces, cleaned and chopped
ginger, 1-inch diced
4 medium ripe tomatoes, chopped
1 t salt
1 t black pepper
1 t cumin powder
1 t paprika powder
1/2 t turmeric powder
4 - 5 whole cloves
1 whole black cardamom
1 T fresh green coriander leaves
2 T oil


  • Heat the wok (pan) with the oil.
  • Brown the chopped onions. Add tomatoes, ginger and garlic. Stir frequently over slow fire until the oil separates.
  • To this base, add the lamb and all your spices except the fresh coriander.
  • Cook until lamb is tender, stirring it frequently for even cooking. (A cup of water may be added during the cooking process if meat is not tender.)
  • Serve it with coriander.

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