Tamate ka Sherwa (Lamb and Tomato Soup Curry)

Yes it’s a curry, but only soupier. Sounds a little silly but that’s what it is, very much similar to the traditional sherwa, a little more thinned out as it’s made with tomatoes without the huge quantity of onions that go into the sherwa.

I haven’t seen many hyderabadi households prepare this. This recipe is a specialty of my mother in law. Not sure if she just spinned off her own version or learnt it from her mother. Nevertheless, it’s amazing, a favourite of my husband and quite the lazy recipe. As it makes for a really thin type of ‘patla salan’ (a thin consitency curry), it’s best served with rice or roti and a robust, wholesome side like shaami kababs or aloo ke cutlets.


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Tamate ka Sherwa (Lamb and Tomato Soup Curry)
A tomato and lamb soup and curry rolled into one. Lazy, warming and delicious
Course Main Dish
Cuisine Hyderabadi
Prep Time 40 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
people
Course Main Dish
Cuisine Hyderabadi
Prep Time 40 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
people
Instructions
  1. Place the tomatoes and tamarind in about 4-5 cups of water and either cook on a low flame for about an hour or pressure cook for 15 minutes. The tomatoes should be totally mushy. Mash or grind the pulp and pass it through a sieve to extract the juice, set aside.
  2. In a pressure cooker, heat the oil and fry the ginger garlic paste for a few seconds. Add in the meat, spice powders and salt. Add a cup of water and pressure cook for about 15-20 minutes until the meat is tender.
  3. Add in the tomato juice into the meat mixture. Adjust the consistency with water and season to taste. Add in a green chili or two if desired. Put in the handful of chopped herbs and simmer covered for a few minutes until the oil floats on top.
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