Lamb Curry / Mutton
Curry (with jeera paste) - A delicious lamb curry, made of jeera (cumin seeds),
shallot – ginger – garlic paste and other Indian spices. Best with rice / pulao
/ parathas / rotis …
Serves: 3
Ingredients
For the lamb (mutton):
600 g lamb pieces (net weight after cleaning), cut into
medium size
½ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon salt
1 teaspoon vinegar
Wash and clean lamb pieces. Drain out water thoroughly. In a
bowl, marinate lamb pieces evenly with turmeric powder, red chilli powder,
vinegar and salt. Cover and keep aside
for half an hour.
For the spice paste (masala):
1 ½ teaspoon jeera (cumin seeds)
1 teaspoon fennel seeds (perumjeerakam)
10 dried red chillies, halved
20 peppercorns
½ teaspoon turmeric powder
10 shallots (chuvannulli / small onion)
10 garlic cloves
1 teaspoon ginger, chopped
2 tablespoon water
Make a fine paste of above ingredients in a small mixer bowl
with 2 tablespoon water. Keep aside.
Other ingredients
2 tablespoon oil
3 big onions, thinly sliced
10 curry leaves
Spice paste
2 tomatoes, chopped (optional)
Marinated lamb
200 ml / 1cup water
¾ teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves (optional)
Method
In a wide pan or karahi,
heat oil on a medium heat. Add
thinly sliced onions and fry till golden
color. Add curry leaves and fry for 2 minutes.
Add spice paste and stir well on a medium to low heat for 5
– 8 minutes until the raw smell goes and well combined with onions.
Add cubed tomatoes (optional) and stir well for 2 minutes.
Add marinated lamb pieces, 1 cup water (200 ml), and adjust
salt to taste (or 3/4 teaspoon). Mix all the ingredients well. Cover with a
tight lid and cook on a medium to low heat for
40 - 45 minutes or until done / lamb pieces well cooked / gravy thickens.
Sprinkle chopped coriander leaves (optional) and serve with
rice / pulao / naan / rotis / rumali roti …
No comments:
Post a Comment