Wednesday, 12 November 2014

Kerala Lamb



Adapted from the cookbook ' Curry ' , this Malabar Mutton Curry is fragrant and delicious .
3 Tablespoons Vegetable Oil.
200 Grams Shallots Chopped.
1/2 Teaspoon Haldi Powder.
1/2 Teaspoon Chili Powder.
Salt.
500 Grams Mutton.

Spice Paste :
100 Grams Freshly Ground Coconut.
1" Ginger Sliced.
3 Garlic Cloves.
1" Cinnamon Stick.
2 Bay Leaves.
10 Curry Leaves.
15 Black Peppercorns.
10 Cloves / Laung.
5 Green Cardamon.
1 Tablespoon Coriander seeds.
Tempering :
2 Tablespoons Oil.
1/2 Teaspoon Mustard Seeds.
10 Curry Leaves.
2 Green Chilies Slit.
Roast all the spice paste ingredients till coconut is browned - I roasted coconut and ginger separately . Cool and grind to a paste using water.
Heat 3 Tablespoons oil, fry shallots till soft and lightly colored.Add spice paste and all other spice cook covered 3-4 minutes , now add 400 ml water , bring to a boil and then add the mutton, bring to boil , reduce heat and cook 30 minutes till done.
Now prepare the tempering by heating oil add mustard seeds , when the stop popping add curry leaves and green chilies. 30 seconds later pour over the mutton and and cook another 10 minutes or until curry is dry and thick.
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