Heylo peeps, here I am after a super super super long hiatus with a lamb curry recipe that I really want to document!
I was never a big fan of lamb or mutton until a trip back home where my cousin whipped up an amazing mutton dish for me. I came back wanting to recreate that same dish for honey bunch and here we are now, experimenting with many many new lamb and mutton dishes. This experimental curry I whipped up just today turned out to be exceptionally delicious that I just had to share it with you guys.
I love lamb over mutton because I find mutton to be more gamey and has strong smell and taste which I still can’t quite appreciate, but feel free to replace this recipe with mutton or even pork.
As always, the quantities are a aga-rated and feel free to adjust according to your personal preference.
- 300g Lamb, cut into small cubes
- 1 Medium onion, chopped
- 3 Garlic cloves, minced
- Curry leaves, Pandan leaves
- 1 Tbsp raw rice
- 1 Tbsp shredded coconut
- Chili powder, cinnamon stick, dried red chili, Chili flakes, Salt
- 1 tsp Mustard cream
- 1 Tbsp Vinegar
- 1 Tbsp thick coconut cream and some water
- Marinate the cubed lamb (you could use mutton/pork) with salt, chili flakes, mustard cream and a bit of vinegar
- Dry roast a tablespoon of raw rice until golden and then add in a spoonful of shredded coconut and roast both until they are dark brown. Make sure you do this under a very low heat, else it’ll burn and become bitter and that’s not what we are after.
- Grind this into a fine powder and add into the meat. TIP: This ground mixture adds an amazing flavor and a slight smokiness to meat curries and is a very common ingredient added into Sri Lankan meat dishes, specially pork. This also stores well in the fridge for about 2-3 weeks.
- Dry roast a tablespoon or more of red chili powder until it becomes deep red. NOTE: Roast this under a very low flame as well and be warned you might get a coughing fit if you burn the chili by any chance. So, please do keep a close eye and keep mixing constantly.
- Add the deep red chili into the meat as well and let everything marinate for about 30 mins at least. Keeping it overnight in the fridge would be even better!
- Add a bit of oil into a clay pot and sauteè onions, garlic, cinnamon, dry chili, curry leaves and pandan till golden. Using a clay pot really makes a difference but a normal heavy bottomed pot would do just fine if you can’t find a clay pot.
- Add in the marinated meat and let it cook for about 10 mins under low/med heat.
- Add in the tamarind with a bit of water (depends on how much gravy you want) and a tablespoon or so of thick coconut cream.
- Let the lamb curry cook in a low flame until the oils oozes out and the meat becomes tender.
- Lastly, I decided to add in a few extra curry leaves at the very end and this really elevated the dish to a whole new flavor profile! I am so going to try doing this for other curries too!
Do let me know if you give it a go and don’t forget to follow my regular foodie adventures on instagram🙂