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.
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.
Sikandalous Cuisine

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