Coorgi lamb curry

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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/lb boned leg or shoulder of lamb
  • 45 ml/3 tbsp sunflower oil or light olive oil
  • 2.5 cm/1 in piece of cinnamon stick
  • 3 brown cardamom pods, bruised
  • 4 cloves
  • 2 bay leaves
  • 4 cm/ 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 ml/72 tsp ground turmeric
  • 2.5–5 ml/½–1 tsp chilli powder
  • 5 ml/1 tsp salt, or to taste
  • 15 ml/1 tbsp coriander seeds
  • 10 ml/2 tsp cumin seeds
  • 2.5 ml/½ tsp mustard seeds
  • 5 ml/1 tsp black peppercorns
  • 30 ml/2 tbsp red wine vinegar
  • 45 ml/3 tbsp creamed coconut, roughly chopped, or coconut cream
  • toasted flaked coconut, to garnish
  • warm Indian bread or Plain Boiled Rice, to serve

Method

  1. Trim off any excess fat from the lamb and cut it into 2.5cm/1in cubes.

  2. In a heavy pan, heat the oil over a low heat and add the cinnamon, cardamom pods, cloves and bay leaves.

  3. Let them sizzle gently for 30 seconds, then add the ginger and garlic.

  4. Cook the ginger and garlic for a minute, then stir in the turmeric and chilli powder.

  5. Add the meat and increase the heat to medium-high. Stir and cook for 5 minutes, turning the pieces over with tongs, until the meat has changed colour.

  6. Stir in the salt, pour in 250 ml/8fl oz/1 cup hot water and bring to the boil. Reduce the heat to low, cover the pan and cook gently for 30 minutes.

  7. Meanwhile, in a small, heavy pan, dry-roast the coriander, cumin and mustard seeds and the peppercorns for 1 minute, until the seeds begin to crackle. Leave to cool, then grind in a coffee grinder.

  8. Transfer the spices to a bowl and stir in the vinegar to make a paste. Add the spice paste to the meat. Stir well, cover the pan with a lid and simmer for 15–20 minutes, or until the meat is tender.

  9. Add the creamed coconut or coconut cream and stir until the creamed coconut has completely dissolved. Simmer, uncovered, for 6–8 minutes or until the sauce has thickened.

  10. Serve garnished with the flaked coconut and accompanied by any warm Indian bread or Plain Boiled Rice.

Per portion Energy 397kcal/1649kJ; Protein 35g; Carbohydrate 1g, of which sugars 1g; Fat 29g, of which saturates 5g; Cholesterol 127mg; Calcium 32mg; Fibre 0.0g; Sodium 602mg.