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. What you need to make this:
|Spring lamb/mutton||300 g|
|Coriander powder||2 tsp|
|Cumin powder||2 tsp|
|Salt to taste||1/2 tsp|
|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|
|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|
|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:
- 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.
- 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!!!