This simple dish from ” Madhur Jaffrey’s Ultimate Curry Bible” is very popular among the Chettiar community of Tamil Nadu.
Ingredients
- 4 tbsps coconut or groundnut oil
- 2 tsps black mustard seeds
- 6-10 whole dried hot red chillies each broken into 3-4 pieces
- 1/2 tsp urad dal or yellow split peas
- 200 g shallots peeled and thinly sliced
- 8 plump cloves garlic peeled and cut into fine slivers
- 15-20 fresh curry leaves if available
- 2 tsps fresh ginger peeled and very finely grated
- 200 g beef tomatoes chopped
- 450 g boneless lamb shoulder cut into 1 " cubes
- 1/4 tsp ground turmeric
- 3/4 tsp sea salt
Servings:
Instructions
- Pour the oil into a wide non stick lidded pan and set over a medium high heat. When hot add the mustard seeds, chillies and urad dal.
- As soon as the mustard seeds start to pop and the dal reddens add the shallots, garlic and curry leaves. Stir and fry for 3 minutes or until the onions just start to take on some colour. Add the ginger and stir a few times.
- Stir in the tomatoes and cook for 2 minutes. Add the lamb and the turmeric and stir and cook for a minute. Add 475ml water and the salt. Bring to a boil, cover, reduce heat to low and cook gently for about an hour, until the meat is tender.
- Remove the lid, increase the heat to high and boil away some of the liquid until you are left with a thick sauce clinging to the meat.
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