Dear Friends,
Today I am here to share a south Indian delicacy ' Madras Lamb Curry.' This curry is sharply hot. Many people assumed that in 1640 this curry was carried by the English traders. But others also believed that it was conceived in Britain's curry house. There is a controversy related to this delicacy. So, let's start making 'Madras Lamb Curry.' Now Madras is known as 'Chennai.'
Ingredients:-
1.Lamb- 1kg.(2-inch pieces).
2.Coconut Oil- 4tbsp.
3.Coriander leaves- 3tbsp(finely chopped).For garnishing.
Spices for Curry powder:-
1.Fenugreek Seeds- 1-1/2tsp.
2.Mustard seeds- 1-1/2tsp.
3.Cumin seeds- 1-1/2tsp.
4.Coriander seeds- 2tbsp.
5.Fennel seeds- 1-1/2tsp.
6.Poppy seeds- 2-1/2tbsp.
7.Black peppercorns- 2-1/2tsp.
8.Dry red chilies- 8nos.
9.Cinnamon stick- 3-inch.
10.Cloves- 8nos.
For the spice paste:-
1.Green chilies- 4nos.
2.Garlic- 10cloves.
3.Ginger- 2-inch.
4.Fresh coconut- 1/2 cup(grated).
5.Jaggery- 2tbsp(grated).
For Lamb Curry:-
1.Onion- 4 medium(chopped).
2.Tamarind- 2tbsp.
3.Yogurt- 1cup.
4.Mustard seeds- 2tsp.
5.Tomato Puree- 3 medium.
6.Red chili powder- 1tbsp.
7.Salt- To taste.
8.Curry leaves- 2springs.
9.Turmeric powder- 1tsp.
Preparation Method:-
Step 1- First, place a non-stick frying pan on medium flame. Now dry roast all ingredients mentioned under curry powder. Fenugreek Seeds (1-1/2tsp), Mustard seeds(1-1/2tsp), Cumin seeds( 1-1/2tsp), Coriander seeds(2tbsp), Fennel seeds (1-1/2tsp), Poppy seeds( 2-1/2tbsp), Black peppercorns(2-1/2tsp),Dry red chilies(8nos),Cinnamon stick (3-inch),Cloves(8nos). Saute all spices became aromatic. Once roasted spices will become Cool, make a fine powder with it. Transfer in a bowl and set aside.
Step 2- Next, wash lamb pieces and pat dry them. Take a large bowl, add lamb pieces, yogurt, ground curry powder(step-1). Mix well and keep in the refrigerator for 2hours.
Step 4- In a grinder jar add Green chilies(4nos),Garlic(10cloves),Ginger(2-inch),Fresh grated coconut(1/2 cup), Grated jaggery (2tbsp). Make a paste and transfer to a bowl. Set aside.
Step 5- After 2 hours, place a wok on medium flame. Pour coconut oil; once the oil becomes hot, add mustard seeds, curry leaves. Saute for few seconds until splutter. Now, add chopped onions and saute till soft.
Step 6- Next, add (step-4) spice paste, red chili powder, tomato puree, turmeric powder, salt. Saute till raw aroma goes away. Sprinkle little water and cook for 5 minutes on medium-low flame. Stir occasionally.
Step 7- After 5 minutes, add tamarind paste and marinated mutton. Combine all ingredients well with the mutton. Cook for another 5-6 minutes. Adjust salt at this stage. If required, add more salt at this stage.
Step 8- Add 3-1/2 cups of water. Mix well. Lower the flame. Cover the wok with the lid. You can also pressure cook the mutton. For that, transfer the mixture of the mutton; into the pressure cooker. And, wait for 4-5 whistles and allow the pressure to release automatically.
Step 9- Once the mutton will be tenderized well, transfer the madras lamb curry in a serving bowl.
Step 10- Garnish with coriander leaves. Now madras lamb curry is ready to serve hot with jeera rice.
