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Title :: 'Dry' Lamb encrusted with Spices
Author :: iwanttogoback
Category :: 1] Snacks & Starters
Ingredients ::
- For the spice powder
- 1 tblsp oil
- 2.5 cm stick cinnamon
- 10-15 cloves
- 3 tblspn coriander seeds
- 4-6 dried hot red chillies
- 1 tblspn black peppercorns
- 1/2 tspn cumin seeds
- 1 1/2 tspn fennel seeds
- 6 cardamon pods
- ALSO
- 5 tblspn oil
- 120gm plus 1/ 1/2 tblspn fresh coconut: cut into thin slices then into 1cm chips
- 1/4 tsp ground turmeric
- 1 1/4-1 1/2 tspn salt
- 2 tspn brown mustard seeds
- 40 fresh curry leaves
- 10-12 shallots, finely sliced
- 2.5cm fresh ginger, peeled and finely sliced
- 3 garlic cloves, peeled and finely chopped
- 1 kg boneless shoulder lamb, cut into 2.5cm dice
- 2 tblspn white wine vinegar
traditional keralan lamb dish.
To make the spice powder:
Heat the oil in a large wok. When hot add all spices and stir til chillies darken. Grind to a fine powder and set aside.
Now:
Heat 1 tblspn oil in a wok over medium hot. When hot add coconut, turmeric and 1/2 tspn salt. Stir and fry for 3-4 minutes or until coconut is toasted.
Set aside.
In a clean frying pan heat 3 tblspn of oil over medium-high heat. When hot add 1 tsp mustard seeds and stir until they pop. Now add 20 curry leaves, 6-8 shallots, ginger and garlic and stir and fry for 3-4 minutes, or until shallots are lightly browned.
Add the meat and the spice powder and stir till the meat is coated.
Add vinegar, toasted coconut chip mix, 1/2 tspn salt and 750ml water. Bring to the boil, then turn down, cover and simmer for about 50-60 minutes, or until meat is almost tender.
Remove lid and cook for 10-15 minutes further until sauce becomes thick and clings to meat. Increase heat if necessary.
In a small pan heat 1 tblspn oil and when hot add remaining mustard seeds. When they pop add the remaining shallots and curry leaves and stir and fry until they are golden brown.
Add to the meat, mix well and remove from the heat.
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