Arbi aur gosht ka khatta saalan

Arbi is a root plant like potato which has a slimy texture but it tastes delicious when cooked. With arbi can make kebabs, pokadas, dry fry, or in the curry. Its skin is very difficult to peel when raw, so boil it and remove the skin.

Arbi aur gosht ka saalan (colocasia and lamb curry) is one of my favourite meat and vegetable dish. This curry is Arbi ka khatta saalan as it is cooked in tamarind curry. This is one more variety of curry in which lamb and vegetables are cooked together. If you do not like tamarind, then you can avoid it and cook with other ingredients. We call the gravy which is cooked with mutton or fish or prawns as mittah saalan (without tamarind) and khatta saalan (with tamarind). These are the base curry names if we add any vegetables with meat. For example we call aloo aur gosht ka mittah saalan (potato and mutton curry without tamarind) or aloo aur gosht ka khatta saalan (potato and mutton curry with tamarind).

In this curry, we add coconut paste, and most of our mutton/lamb curries are cooked in pressure cooker. If you want you can cook it in any vessel. It is very easy to cook.

Preparation time: 10 mins

Cooking time: 45 mins

Cuisine: Andhra (Home style)

Spiciness: Spicy and sour

Serves: 2 to 3


  • Oil – 1/3 cup
  • Lamb (with bones) – 400 gms
  • Ginger and garlic paste – 1 tbsp
  • Arbi (Colocasia) – 500 gms
  • Chilli powder – 2 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Water – 1 1/2 cup
  • Tomato (chopped) – 1/2
  • Tamarind – small lemon size
  • Water – 1/2 cup
  • Green chillies – 4
  • Garlic cloves (optional) – 4
  • Coriander leaves – handful
  • Paste

  • Onion – 1 or 170 gms
  • Tomato – 1 or 150 gms
  • Dry coconut – 20 gms


  • Boil the arbi (colocasia) in a vessel or pressure cooker, remove the skin and keep it aside.
  • Grind all the ingredients for a paste in a mixer or blender to a smooth paste. You can add a little water and grind. Keep it aside.
  • Soak tamarind in 1/2 cup of warm water and squeeze to get all its juices out. Strain and keep the tamarind water.
  • Preheat the pressure cooker and add oil. When it gets warm add all the ingredients together one by one, except tamarind, arbi (colocassia), green chillies , coriander leaves in a cooker.
  • You can cook in other way also so that a good colour and roasting of spices can be done.
  • Preheat the pressure cooker with oil, when hot add lamb stir well for a few minutes say 2 to 3 mins. Add all dry powders and ginger and garlic paste, stir quickly for a 2 to 3min, till all the spices are roasted well in the oil.
  • Add the paste, tomatoes, garlic cloves and the required amount of water to cook mutton. Be careful while adding the paste. It can splutter on you.
  • Mix well and close the lid and cook until it is cooked well. After 2 to 3 whistles in a cooker, switch it off. Let it rest for a while.
  • After opening the lid, add the arbi(colocassia) tamarind water, green chillies, water 1/2 cup, salt and cook again on medium heat until it is cooked well. It will take 10 to 12 mins. Alternatively just close the lid again and pressure cook it for 2 whistles. Then simmer it.
  • When a gravy consistency is formed, add coriander leaves and simmer it for 10 min and switch it off. Let it rest for a while and then open it.
  • When it is cooked, you can see that that gravy has left oil and both the arbi (colocassia) and mutton are cooked well.
  • Serve with plain rice and enjoy.


  • Those who do not have cooker can cook it in a vessel also. First cook lamb, then add vegetables and cook it (like turi ka saalan).
  • I always add garlic cloves in my tamarind based curries which you can avoid.
  • You can add water if gravy is very thick.
  • With the same paste and spice you can add ladies finger(okra), turnip, radish(mooli), potatoes and make curry.
  • You can avoid green chillies if you want to. You can put coriander leaves at the end of this dish.
  • Add curry leaves in the oil it gives flavour and good taste.
  • You can add 1 to 1 1/2 tsp of thick concentrated tamarind paste instead of soaking the dry tamarind in water and using it.

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