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Recipe: Aloo Mutton Shakkarwala (Caramelised Lamb Curry)

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Aloo Mutton Shakkarwala recipe – The Artisan Food Trail

Having worked on Alan Coxon’s new book From Birmingham To Bombay: Food and Influences of the Punjab and Amritsar, and reading through all the recipes, we just had to have a go at making some. They all sound absolutely delicious so it was difficult on deciding what to make first, but this one caught our eye – Aloo Mutton Shakkarwala.

Being slightly non-conformist we chose to used goat meat instead of lamb which delivered perfect results. If you’re not a lover of lamb, and we do know a few, goat is a good alternative – the texture is similar but it is not as fatty and does not have that, well, lamby taste.

If the word ‘caramelised’ conjures up images of toffee sauce, do not be put off. The caramelisation of the sugar is needed to create the rich colour and lends only a delicate delicious sweetness.

Photo: © childsdesign

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