08 July 2020 1 Min Read
RECIPE OF THE DAY | Sunitha Maniram's mutton or lamb curry
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HeraldLIVE invited readers to submit their favourite lockdown recipes.
Here is the third of the top five recipes to be featured this week, submitted by Sunitha Maniram:
Mutton/Lamb curry & Rice
Ingredients:
1 kg leg of lamb/mutton cut into curry sized pieces
1 large onion (chopped)
2 tomatoes chopped into small cubes or grated
¼ cup cooking oil
3 – 4 medium sized potatoes
1 tsp ginger/garlic paste
1 ½ teaspoons rough salt or salt to taste
1 ½ to 2 teaspoons kashmiri chilli powder
2 teaspoons mix masala (add more if you prefer a stronger/pungent curry)
1 teaspoon dhania/jeera powder
¼ teaspoon turmeric powder
2 cinnamon sticks
2 cloves
1 star anise
2 bay leaves
1 sprig curry leaves
Few sprigs fresh thyme
¼ bunch chopped coriander (to garnish)
Method
- Heat oil, add in cinnamon, cloves, bayleaves and star anise.
- Braise onion in oil until golden brown.
- Braise into oil the following ingredients (Kashmiri chilli powder,mix masala, dhunia/jeera powder, ginger/garlic paste, turmeric powder, salt, curry leaves and a few sprigs of thyme).
- Add in washed and drained meat pieces.
- Toss until meat well coated.
- Allow to cook for approximately 45 minutes on a low heat, tossing at intervals.
- Add tomatoes and allow to cook until tomatoes are softened.
- Then add potatoes and a bit of water (½ cup or more) and allow to cook on medium to low heat until are potatoes cooked and starting to ‘crack’ up in curry.
- DO NOT STIR during cooking process as the potatoes will break up. Rather lift the pot and gently shake.
- Garnish with chopped coriander.
- If too thick, add a little water and gently shake the pot.
Serve with freshly cooked rice.