"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Sunday, 14 October 2012

Lamb Curry

Off late I have made a couple of recipes using Lamb. This interest came about as I was avoiding chicken for several months due to health reasons and as per the Ayurvedic doctor's advice for alternate meat options. I have also opted for dry mango powder (again the Ayurvedic's advice - avoiding tomatoes for a while). I got a good produce of lamb from the vendor. I am not too keen of boneless meat unless it is a good cut of steak otherwise I am known to enjoy the boned meat esp. the marrow. The marrow bone otherwise known as the whistle in my home has been a cause of many a sibling argument :)

Lamb Curry for the soul -  comfort food!

This recipe was inspired by my taste buds one afternoon and is quite simple as I wanted to have some comfort food that afternoon. These are the times one really misses one's mum. I thought of her all the while when I planned to make this dish, to making it and whilst eating it as well :) No wonder it turned out so well.

You have two options to cook this curry, one is through slow cooking which is preferred however if you do not have a slow cooker, you can also opt for the pressure cooker.

You need:

  • 800 gms of Lamb cut into medium pieces
  • 2 tbsp ginger-garlic paste
  • 1 tbsp of finely sliced ginger
  • 1 tbsp finely diced garlic
  • 1 large shallot finely diced
  • 2-3 green chilies slit length wise and chopped in half
  • 1 stem of curry leaves
  • 1 tbsp of dry mango powder/amchur powder (or 1 large tomato diced)
  • 1 tbsp of Garam Masala
  • 1 tbsp of Kashmiri Chili Powder (or Paprika Powder)
  • 1 cup of thick Coconut milk (first milk only) (or 1 tbsp of corn flour or corn starch diluted well with 2-3 tbsp of water) *optional
  • Salt to taste
  • 1 tbsp of Meat Masala powder (optional in case you are using my Homemade Garam Masala)
  • 1 tbsp of cooking oil
  • 1 tsp mustard seeds
  • 2-3 tbsp of water
The Make:

Cooking Time : 60 minutes | Preparation time: 15 minutes | Serves 6-7 adults

As I mentioned, this curry can be made using a slow cooking process, however I will describe the easier process. 

  1. Marinate the cleaned lamb pieces with ginger-garlic paste, amchur powder, salt and Garam Masala for at least 15 minutes - 1 hour. As with any meat marinating process, the longer the better (just make sure if its longer, you cover it properly and store in the fridge for up to 3-4 hours).
  2. Pressure cook the marinated lamb pieces for 35-40 minutes. It takes at least 3 whistles on high and 1 on low heat. Try not to overcook it. 
  3. In a large deep bottomed skillet, heat the oil, splutter the mustard seeds and add the curry leaves. Toss in the shallot and diced ginger and garlic and saute till translucent on medium heat.
  4. Add the green chilies and saute for about a minute. Next add the Chili Powder and Meat Masala and mix well for about a minute. Add 2-3 tbsp of water to avoid the masala sticking to the bottom and allow to reach almost a  boil. Then lower the heat.
  5. Give the contents of the pressure cooker a good stir and then transfer the contents to the skillet and mix well and allow it to reach a boil which would take about 5-7 minutes on medium heat. Note: Choose if you want to add the entire stock of the lamb. If you would like to leave some behind as you had initially added too much water, then make sure you stir well before you transfer the contents. To avoid this choice, do not add too much water to the pressure cooker whilst cooking. Try the 1:1.5 ratio.
  6. This next step is optional. You can add either Coconut milk extract or Cornstarch mixed in water to get a thicker gravy. However, what I did was add half a cup of coconut milk and then I topped it with corn starch. It turned out well. However I know there are people who do not consume Coconut Milk or Corn starch in which case you can end with step 5. 
  7. Lower the heat, and add the corn starch dilute and mix well. Allow it to reach a boil on medium heat. Then lower the heat and add the coconut milk extract and stir well and allow to warm. Turn off the heat and serve hot with your choice of rice, bread or Appams and your favourite greens on the side. My recipe on Spinach and Drumsticks gravy will follow soon.
Bon Appetit! Enjoy!
Lamb Curry served with Rice and Spinach and drumsticks gravy

Lamb Curry!
Lamb curry served with Rice

No comments:

Post a Comment

"I would love to hear your views and suggestions on my post. If you have tried my recipe and made alterations too, I would love to learn of it!

Kindly do not post any links or advertisements as they would NOT get published.

In case you face any issue in posting your comments, please do get in touch with me on gginazkitchenette@gmail.com

Thanks in advance for all your positive comments, suggestions and critiques..I will respond to your comments and feedback as soon as possible....

Waiting to hear from you!"