Hailing from down south this regional dish boasts of lamb cooked in a fiery masala made of pepper onion and tomatoes.
SERVES – 6
Lamb cubes – 500 Gms, Turmeric – ½ tsp, Vegetable oil – ¾ th cup, Mustard seeds – 1 tsp, Onion grated – 200 Gms, Curry leaves – 2 sprigs, Tomato grated – 200 Gms, Ginger Garlic paste – 1/5 tbsp, Lemon – 1no, Corriander chopped – 2 tbsp, Crushed pepper corns 1.5 tsp
Pepper corns – 5 tsp, Fennel seeds – 2 tsp, Mustard seeds – 1 tsp, Green cardamom – 4 no’s, Star anise – ½ no, Cinnamon stick – 1”, Cumin seeds – 1.5 tsp, Clove – ¼ tsp, Coconut – 1 cup, Cashewnut -30 gms, Curry leaves- 1 cup
1-Boil the lamb cubes in water along with turmeric & salt. Allow it to cook till soft.
2-In the meantime heat oil in pan add above all the mentioned spices and allow them to release flavour at low temp. This process will take approximately 5 minutes. After that add coconut, cook it with spices for 3-4 minutes followed by add cashewnut and curry leaves. Continue cooking for another 3-4 minutes.
3-All the above spices to cool. Add little water if required & blend them to a fine paste.
4-In separate cooking pot heat oil add mustard seeds allow them to splutter followed by onion & curry leaves. Cook the onion till golden brown followed by add Ginger garlic paste & tomatoes. Cook the masala till oil comes on the sides.
5-Add the cooked lamb to the above onion tomato masala along with 4 tbsp. of blended spice paste.
6-Mix them gently on a high flame cook till masala is thick in texture. Adjust the seasoning with salt & lemon.
7-Towards the end add chopped Corriander & crushed pepper corns.