Coorgi lamb curry

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

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
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.