Sunday, February 19, 2006

Mutton Curry

Description : It is hot curry good with rice and roti.

Lamb - 1 kg
Whole red chilli - 30
Whole corriander - handful
Cloves - 8
cinnamon - 1 piece
black pepper - 15
cumin seeds - 1/2 tsp
cardamom - 3
turmeric powder - 1/2 tsp
Ginger, finely sliced- 1 piece
curry leaves - 10 leaves
Onion - 2
Oil - 2 tbsp
Salt - to taste

Preparation Cut the lamb into small pieces and clean well. Fry ingredients 2-8 with out oil until brown. Grind the browned ingredients. Add turmeric powder. Mix the masala powder, lamb, ginger, curry leaves and salt with hand. Add needed water and cook. The masala must be well coated with the lamb. Slice onion thinly. Heat oil in a pan, add sliced onion and stir fry until golden brown. Add the cooked lamb masala to this and stir well for 5 minutes. Serve hot.

Tips: If the masala is spicy, add more onion. Can add garlic too.


Tina Jennifer D'Silva said...

Hi Adrian,

Nice blog. This recipe is a must try for me. Will let u know how it comes out.

Rekha said...

Hi Adrian
want to try the recipe.Does whole coriander mean green fresh coriander and does the recipe use 30 red chillies.Hope u clarify these queries.

Adrian said...

The whole coriander is coriander seeds and the 30 whole Chillies are Kashimiri chillis which are not very spicy but give a good colour to the gravy. However if you are substituting with other chillies use a lesser quantity (half) as the other chillies are generally very spicy.

Rekha said...

Hi Adrian
Thanks for the reply.Was just wondering how inspite of using so many kashmiri chillies the gravy is not red in colour.How does it get that colour shown?