This is our ordinary, everyday lamb curry. Growing up in Calicut, this was the daily curry at my mother's dinner table, served with home made chappathis. She called it mutton curry. I am fairly sure it was made with goat meat. This can be eaten with rice or chappathis, with a vegetable on the side.
Ingredients
Lamb - 1,200 gms, cut into 1" cubes for curry
Oil - 4 tbsp
Onions - 300 gms, finely sliced
Ginger-garlic paste - 3 tbsp (Can use store bought. I make mine with fresh ginger and garlic.)
Tomatoes - 600 gms, cut into thin wedges
Chilli powder - 6 level tsp. I used Kashmiri chilli powder (This is a milder variety of chilli powder. It has a good red colour which contributes to a nice looking curry.)
Turmeric - 1 level tsp
Coriander powder - 6 tsp heaped
Potatoes - 600 grams
Salt to taste
Coriander leaves - chopped for garnishing
Heat the oil. Fry the onions on fairly high heat, for about five minutes, stirring constantly to prevent the onions from burning. Add the ginger-garlic paste to the onions and fry for two to three minutes, till the raw odour is gone.
Turn the heat up to high and add the meat. Mix the meat in well so it is coated with the onions.
Using a little water, make a paste of the chilli , turmeric and coriander powders.
Add salt to taste. Pour this paste onto the meat.
Mix in well and cook on high heat, stirring constantly, till the oil starts to separate. Add three cups of water and the whole, peeled potatoes.
Bring to a boil. Cover the utensil. Reduce heat to simmer. Cook till done. Stir occasionally and turn the potatoes over, so that all sides are coated with the curry.
Alternately, transfer to an Instant Pot and cook on high pressure for 8-10 minutes, depending on desired level of doneness.
When curry is done, remove the potatoes and cut into chunks.
Add cut potatoes back into the curry. Garnish with chopped coriander leaves. Curry is done!
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