This mutton curry from Karnataka combines coconut and tamarind for a delicious base.
INGREDIENTS|
1 kg mutton with bones
200 gms grated coconut
6 tbsp (125ml) tamarind, seedless
2 tbsp garlic flakes
1 tbsp cumin seeds
2 onions, chopped
90 gm butter
500 ml (2 cups) water
Salt to taste
Garnish
2 tbsp clarified butter (ghee)
400 gms onions, chopped
Lamb masala
3 whole red chillies
2 tbsp ghee
1 tbsp garlic, grated
1 tsp turmeric powder
Spices:
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp fenugreek seeds
1 tsp carom seeds (ajwain)
1 tbsp black peppercorn whole
METHOD|
1. Make the lamb masala. Stir-fry the whole red chillies with all the spices in ghee until they crackle (about 2-3 minutes). Grind in a blender or food processor. Add the garlic and turmeric powder and grind to a fine paste or masala. Remove and set aside in an airtight container and refrigerate until required.
2. In a grinder or blender, add the grated coconut, seedless tamarind, garlic flakes and cumin and grind them coarsely (do not add water). Set the coconut mixture aside.
3. Wash and pat dry the mutton. Place in a pot and cover with water. Bring to the boil, reduce temperature and simmer gently till tender (about 1 hour).
4. Add the lamb masala to the lamb and stir-fry for a few minutes. Then add the chopped onions, butter and water.
5. Season with salt to taste and bring back to the boil, reduce temperature and simmer gently for 20 minutes. Add the reserved ground coconut mixture and simmer gently for 20 minutes.
6. For the garnish: heat two tablespoons clarified butter (ghee) in a separate pot or pan, and add the chopped onion. Fry till black-brown in colour, but not burned. Remove the lamb from heat and place in a serving dish. Pour onions over the lamb and serve.
Tip: Choose bone-in mutton or lamb, which should be pink and firm when touched with a close grain and not too much fat. Avoid meat that looks gray or dry.
- * Gulf News
