Marrow Curry is a curry made with green marrow squash, a variety of summer squash.
what is marrow squash
Marrows closely look alike zucchini but they have a rounded bottom and creamy white flesh.
Palestinian’s and Lebanese marrow recipes are mostly popular with wide use of marrow squash in cooking.
I used Indian koosa’s in making this marrow curry recipe. we get a sort of tiny marrows in the season towards, winter to spring while the natives still call them as tinda, One can surely spot the difference by fine green lines which differentiates as Marrrows.
This recipe for marrow curry which is being known as ‘Pakistani kusa curry’ in my home and is passed on to me by my MIL. okay, long story in short, this koosa recipe is shared to my MIL through her brother’s pakistani collegues.
This easy marrow curry recipe is a good pair to have with chappati’s and Naan, bread slices.
Here, I share tips to cook this best marrow curry recipe in an open pot and a pressure cooker, so you can try what comforts you most.
you can also check chicken biryani if you are looking for any easy pressure cooker non vegetarian recipes
how to cook a marrow squash curry
I’m sharing a step by step picture for making this marrow squash with lamb in a pressure cooker.
1. Add cooking oil in a pressure cooker, add cardamom, cloves, cinnamon.
2.Finely chop onions and add to it. Wait till the onions became transulcent or half cooked but not caramalise.
3.Now, add ginger garic paste, tomato and chilly and cook till tomato loses its state.
4. Then add Mutton , salt and saute for few minutes.
5.Finally before closing the pressure cooker with whistle on, add all the Spice powder (Pepper, Red Chilly, coriander), check for salt and then add water.
6. while you wait for the meat to cook, wash and remove stems of Kusa (marrow squash).
7.After the Lamb is cooked, add the koosa to the gravy with garam masala, close the lid and again, let it stand for a whistle.
you can also avoid pressure cooking at this stage and directly add the marrow squash to the curry. Wait for another 10 minutes, till it cooks with the lid closed.
8. Add Coriander leaves and a dash of lemon, serve it hot with chappatis or Naan.
Cooking marrow squash in an open pot
There are two options to add marrow squash to the cooked mutton curry rather than pressure cooking.
- you can add garam masala, salt and roast seperately before adding to the mutton curry. In that case, skin is bit hard while the flesh is tender and marrow squash is mild with spices. Avoid this method, if you are feeding this to kids.
- You can directly add the kusa to lamb gravy without whistle on and cook for anther 10 minutes, till they are soft.
Either way follow the same steps until step 5,then Add the marrow squash when the lamb is almost tender and close the lid.
Let it stand for few minutes till the meat and marrow squash is cooked, say at least for twenty minutes.
Tips from currylens
- you can swap lamb with any meat. our suggestion for best substitution is chicken .
- For vegans substitute meat with soya chunks and skip precooking meat step, while following all other steps.
Marrow squash Curry Recipe
- 2 tbsp Cooking oil
- 2 Cardamom
- 1 inch Cinnamon
- 2 Cloves
- 1½ cup Onions (finely chopped)
- 1 tbsp Ginger Garlic paste
- ½ kg Mutton
- ⅓ cup Tomato (chopped)
- 1 Chilly
- 1 kg Marrow squash
- 2 cup Water
- 1 tbsp Coriander Powder
- ½ tsp garam masala powder
- ½ tsp Red chilly powder
- ½ tsp Pepper powder
- In a deep bottomed pan / pressure cooker add oil. When its hot add the whole spices, (Cardamom, cinnamon and cloves).
- Once the spices start spluttering, add Finely chopped onions, salt.
- Then, after the onions has become slightly translucent add ginger garlic paste. Saute for few minutes and add tomato, Chilly.
- The next step is to add mutton, saute for few minutes followed by spice powders (Coriander, pepper, red chilly)
- Add water, when it comes to roaring boil, close with a lid a put the whistle on. Wait for 15 minutes till the meat cooks.
- If you are open cooking, add extra 1 cup water and cook, lamb in a medium heat for 1 hour.
- Once the meat is cooked add kusa to it, while the gravy is boiling.
- Add garam masala at this stage and check for salt. Let it cook for about 10 minutes.
- Once they are cooked add a dash of lemon and garnish with coriander leaves.
- Serve them hot with chappati and Naan.