Coorgi lamb curry

Name: Coorgi lamb curry
Yield: Serves 4
Cuisine: India
Ingredients: warm Indian bread or Plain Boiled Rice, to serve; toasted flaked coconut, to garnish; 3 brown cardamom pods, bruised; 45 ml/3 tbsp creamed coconut, roughly chopped, or coconut cream; 2.5 cm/1 in piece of cinnamon stick; 4 cloves; 45 ml/3 tbsp sunflower oil or light olive oil; 30 ml/2 tbsp red wine vinegar; 5 ml/1 tsp black peppercorns; 10 ml/2 tsp cumin seeds; 15 ml/1 tbsp coriander seeds; 2.5 ml/½ tsp mustard seeds; 5 ml/1 tsp salt, or to taste; 4 cm/1½ in fresh root ginger, grated, or 15 ml/1 tbsp ginger purée; 3 cloves garlic, crushed, or 15 ml/1 tbsp garlic purée; 2.5–5 ml/½–1 tsp chilli powder; 2.5 ml/72 tsp ground turmeric; 2 bay leaves; 675 g/1½lb boned leg or shoulder of lamb

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Cooked with southern spices, this lamb curry, Coorgi Gosht Ki Kari, is deliciously different from the curries served in Indian restaurants in the West. Cumin, coriander, black peppercorns and mustard seeds are roasted and mixed with vinegar to add a sharp yet subtle flavour.

Ingredients

675 g/1½lb boned leg or shoulder of lamb
45 ml/

Asia
India
Main course
Stew
Gluten-free

Method

Trim off any excess fat from the lamb and cut it into 2.5cm/1in cubes.
In a heavy pan, heat the oil over a low heat and add the cinnamon, cardamom pods, cloves and bay leaves.
Let them sizzle gently for 30 seconds, then add the ginger and garlic.