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Mangalorean Mutton Gravy

Mangalorean Mutton Gravy



Ingredients Mangalorean Mutton Gravy

1 - Two bone-in lamb shanks (about 1 pound total)
2 - Two tablespoons ginger-garlic paste or One tablespoon each minced ginger and garlic Kosher salt
3 - One stick cinnamon
4 - 1/2 tablespoon poppy seeds
5 - Six dry Kashmiri chillies
6 - One cup shredded unsweetened coconut
7 - One tablespoon coriander seeds
8 - One tablespoon cumin seeds
9 - Three cloves
10 - One medium onion roughly chopped
11 - Three cups water, divided
12 - Two tablespoons vegetable oil
13 - One large potato, quartered
14 - One lime wedge
15 - Two tablespoons chopped coriander leaves

Procedure of Recipe :

Rub the lamb on all surfaces with the ginger and garlic paste and salt. Allow to rest while you make the masala paste or keep it up to over night in the refrigerator.
To Make the Masala: Preheat cast iron pan over high heat until smoking. Now Reduce the heat to medium. add Ingredients cinnamon, poppy seeds, chilies,coriander , coconut, cumin, and cloves. Cook it stirring and tossing constantly until fragrant, about 2 minutes. Transfer mixture to a bowl and wait to become cool completely. Then transfer to a blender and add onion and pulse, adding one cup of water in small increments until a smooth paste is formed through this.Heat oil in the heavy-bottomed sauce pan over medium-high and heat it until shimmering. Reduce heat to medium-low and add the masala paste.Constantly cook and stirring it until oil separates from Masala about 10 minutes. The oil should take on the red color of the masala at this stage. Note : Take care to stand out of the way, masala pastes splutter.Add the lamb pieces and potato and stir until coated with masala paste. Add two cups of water, stir to combine, and season lightly with salt (broth will reduce, so do not over season). Bring to a boil over high heat and reduce to a bare simmer, and cook, covered until the lamb is completely tender, about an hour and a half. Season to taste with salt.
Make Garnishing with a sprinkle of lime juice and the coriander leaves. Serve it hot with a loaf of bread or white rice.

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