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Monday, May 27, 2013

Lamb Curry

  1. Preparation: Get fresh lamb shoulders or any cut with bones. Marinate overnight with freshly squeezed lime juice, cracked pepper, dry-roasted and ground spices like cumin, coriander, cinnamon, cardamom, cloves and salt.  Tip: When you are confused with what to marinate your meat, remembering the following components will help- Salt (I use soy sauce or garlic salt for steaks); acid(I use freshly squeezed lime juice or  white vinegar); aromatics (like ginger, garlic, herbs, and ground spices) and oil (depending on the cuisine).
  2. Cooking: Thinly slice onions, crush 8-10 cloves of garlic, mince Serrano or green chilies.
  3. I used Olive oil in this one. Fry the onion, lamb pieces, garlic, and chilies together in a pressure cooker. When the meat is decently browned, add 2 tsp yogurt. Stir. (You can add diced potatoes here, if you want a bit of Bangali-ana. Remember to add salt to potatoes, or they may come out bland)
  4. Pressure cook it to goodness. Let it sit for a while and it will cook even after you kill the flame. Serve hot with flatbreads or rice.

    You can make also chicken or mutton similarly for a light, flavorful curry. But the meat has to be really fresh for this dish. If you want, you can add whole garam masala too.

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