MALABAR MUTTON CURRY

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MALABAR MUTTON CURRY

INGREDIENTS

  • 2 tablespoons of coconut oil or any other cooking oil of your choice
  • 1 medium onion, cut into half slices
  • ½ kg lamb, cut into small pieces
  • 1 teaspoon of ginger paste
  • 1 teaspoon of garlic paste
  • ¼ teaspoon of turmeric powder
  • 2 teaspoons of red chili powder (you can add a bit more or less depending on your taste)
  • You can add Kashmiri red chili powder if you like your curry less spicy
  • 2 and a ½ to 3 teaspoons of coriander powder
  • 1 and a ½ to 2 teaspoons garam masala powder
  • 2 and a ½ cups or the required amount of water
  • 1 medium potato, peeled and grated
  • The required amount of salt
  • ½ cup or thick coconut milk
  • 1 tablespoon or the required amount of vinegar
  • 1 teaspoon of lemon juice or juice from a small piece of lemon
  • A handful of finely chopped fresh coriander leaves

 DIRECTIONS

  • Over a medium temperature, in a thick-bottomed vessel, heat oil
  • Add the onion slices and sauté until light golden
  • Add the ginger paste and the garlic paste and sauté for 2 minutes
  • Add the meat pieces and sauté for approximately 4 minutes
  • Add the turmeric powder, red chili powder and the coriander powder and sauté for a few minutes (approximately 3 to 4 minutes)
  • Add the garam masala and sauté for a minute
  • Add the grated potato and mix
  • Add the water, the required amount of salt and cook until the meat is almost cooked (90 % cooked)
  • Add the coconut milk and the vinegar and cook completely
  • Switch off the stove
  • Garnish with some finely chopped coriander leaves
  • Just before serving, add the lemon juice and mix
  • Serve with rice varieties, chapatis, naan, bread Indian breads like appam, idiyappam, idly, dosa etc..

 

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