Lamb Stew Curry – Juicy, succulent spring lamb in a stew style gravy

lamb stew1

I make it a point to make this dish on special occasions as it always stands out in taste as well as in appearance.  Nothing couldn’t be easier to make something so pleasing to your family  or guests than this dish, as it has everything they always are fond of –  the delicious taste, mouthwatering aroma and the juicy appearance .

Kids love the silky and succulent lamb pieces that melts into their mouths and the gravy, which is not so spicy, but full of flavours.  The secret of bursting flavours in this dish is that it is boiled with all the spices first and then added to the fry-up with pieces and juices altogether.

You can substitute mutton with lamb and pressure cook until the meat is soft and tender.  If you boil mutton in a pot, it takes a longer, but eventually become tender.  However, remember to add two tbsp of papaya paste , as part of our beloved grandmothers’ wisdom to make the meat tender, while marinating.  Scientifically, papaya contains enzymes that acts on proteins.  Please note that Papaya paste  is available in local Asian grocery shops.  papaya What you need to make this:

 Spring lamb/mutton 300 g
Onion 1 large
Coriander powder 2 tsp
Cumin powder 2 tsp
Salt to taste 1/2 tsp
Turmeric 2 tsp
Tomato 1 large
Green chilies 2
Chili powder 2 tsp
 Ginger garlic paste  2 tbsp
  • 1 tsp Garam masala and chopped coriander leaves for sprinkling on top and  garnishing.
  • Papaya paste for marinating.

Let’s get started:

  • Cut the lamb  into medium size pieces and place in a pan/pressure cooker.
  • Half of all above listed ingredients must be added to the pan and massage thoroughly with meat.  Leave for 20 min to marinade.
  • Follow the list below for 1/2 of all the ingredients listed above:
 Onion 1/2 chopped finely
Salt 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Ginger garlic paste and papaya paste 2 tbsp each
Chili powder 1 tsp
Green chili 1 slit
Oil 1 tbsp
 Pepper powder  1 tsp
  • After 20 mins pour water a little above the lamb pieces, cover and cook until water drops down half way of lamb pieces.  If you prefer more gravy, pour a bit more water at the beginning.   But adding water afterwards will not give this dish the required taste.
  • Keep the cooked pot of lamb aside which will look like this:

lamb stew3

  • Now, in a wide wok, add 2 tbsp of oil.
  • Drop a clove, a stick of cinnamon, 2 cardamoms and a few curry leaves and fry.
  •  Now add the remaining half of the chopped onion.  Saute until golden.
  • Add a slit green chili.
  • Add ginger garlic paste. (you can add freshly grated ginger and garlic for more aroma and taste)
  • Add all the spices, chili powder, pepper powder and salt.  Fry.
  • Add the chopped tomato.

lamb stew1

  • Fry until all comes together and oil separates.
  • Now, add the lamb pieces with all it’s gravy into the wok.
  • Mix thoroughly, cover and simmer under  low flame.
  • After 5 mins, open the lid, give a good stir and raise the flame high for 2 mins to thicken the gravy and oil to float up.
  • Sprinkle garam masala and gently mix.
  • Garnish with chopped coriander leaves.
  • Cover and let the stew to rest.  This allows all the flavours to blend nicely.
  • Time to serve for all hungry mouths!!!
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Mutton curry – Juicy, spicy and aromatic

Mutton curry

Good quality mutton, bought from a reliable butcher,  has its own juicy flavour stored in it; we do not have to make a big effort to make it delicious.

The only secret that makes all the juices run – and stimulate your tasted buds, of course – is the use of good quality spices. In my case, as shown on my website under tips, I always use my homemade curry powder, a sure taste enhancer. (Please see how to make it under Tips)

I adopted the  technique of making this curry from Thilini, a long standing family friend of mine who now lives in Canberra, Australia with whom I often discuss about various dishes, their unique tastes and methods of making them to perfection.

Remember to  buy the shoulder joints, from your butcher which has less fat content and a few bones, as some bones should be there to enhance the flavour.  The meat should stand at least 20 mins in the marinade before cooking.  And, remember that this curry tastes even better, the next day .

What you need to make it:

 Good quality mutton from shoulder -medium size 300 g
Onion and green chili – slit in the middle 1 each
Ginger and garlic – freshly grated 2 tbsp
Roasted curry powder 2 tbsp
Chili powder 1 tbsp
Vinegar 2 tbsp
Salt 1 tsp or more to taste
Pepper powder 1 tsp
Olive oil for cooking 2 tbsp
 Whole spices- a Cinnamon quill , a few cardamoms, 3 cloves

Let’s make it:

Marinade it

  • Marinade the mutton pieces with :   Roasted curry powder, chili powder, grated ginger and garlic, vinegar, salt and pepper powder.  Leave it aside for 20 – 30 mins.

Fry it

  • Fry the onion until golden and add some freshly grated ginger and garlic. Brown them.
  • Toss some crushed curry leaves, a few cloves, a cinnamon stick, 3,4 cardamoms and fry.
  • Add the green chili.
  • Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry.

mutton

Simmer it

  • Immediately cover, lower the flame to the minimum and leave the pan alone for about 10-15 mins.  This will allow all the natural juices of mutton pieces to run out.  Open after 10 mins and see if the process has been done. If not, cover for another 5 mins.  Scrape the juices and mix thoroughly until all come together.  Check the taste.  Add more salt or pepper if needed.

Cook it

  • Now pour warm water a little above the mutton pieces.
  • Cover and cook under very low flame, about 1/2 hr while string from time to time.
  • Cook until the mutton pieces are tender when bite.
  • Add 1 tsp of Maggi coconut milk if you need a bit creamier flavour.
  • Toss some fresh curry leaves on top, switch the flame off , cover and let the pan rest.
  • Your juicy mutton curry is ready to devour!!!
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