Tried my hand at mutton mysore! My ultimate favourite whenever I have rice set meals at Indian restaurants.
Boil 1kg lamb before hand. Although you can just boil just like that, I wanted to make the meat slightly frangrant. So I fried an onion, few cloves of garlic, an inch of ginger, threw in the usual bay leaf, cardamom, clove, star anise and boiled. Note to self, pressure cook for 15 minutes only. I did at 20 and the meat was soft yes, but that is if I were to eat it straight away. Since I was gonna cook it again, I should have par boiled it.
Now for the spices!
Spices to fry:
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp cumin seeds
10 cashew nuts (obviously I added like 30 or more)
2 cinnamon sticks
5 star anise
4 cardamoms
3 cloves
To saute:
5 cloves garlic, pounded
1 inch ginger, pounded
3 red chillies, slit lengthwise
3 onions, sliced
3 stalks curry leaves
5 tomatoes, sliced
Curry powder:
5 tsp chilli powder
3 tsp coriander powder
1 1/2 tsp cumin powder
2 tsp fennel seed powder
I had mine with carrot raita (campak2 of yoghurt, 1/2 onion sliced, shredded carrot and juice of 1 calamansi/ limau kasturi) to balance the spices. YUMZ.
Boil 1kg lamb before hand. Although you can just boil just like that, I wanted to make the meat slightly frangrant. So I fried an onion, few cloves of garlic, an inch of ginger, threw in the usual bay leaf, cardamom, clove, star anise and boiled. Note to self, pressure cook for 15 minutes only. I did at 20 and the meat was soft yes, but that is if I were to eat it straight away. Since I was gonna cook it again, I should have par boiled it.
Now for the spices!
Spices to fry:1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp cumin seeds
10 cashew nuts (obviously I added like 30 or more)
2 cinnamon sticks
5 star anise
4 cardamoms
3 cloves
To saute:
5 cloves garlic, pounded
1 inch ginger, pounded
3 red chillies, slit lengthwise
3 onions, sliced
3 stalks curry leaves
5 tomatoes, sliced
Curry powder:
5 tsp chilli powder
3 tsp coriander powder
1 1/2 tsp cumin powder
2 tsp fennel seed powder
- Heat oil and fry spices for frying until aromatic.
- Add the ingredients to saute and fry till onions turn golden and tomatoes become soft.
- Add the curry powder and cook until oil separates. I sometimes added in the water from boiling the lamb so that it won't be so dry.
- Add in cooked lamb and cook till gravy is dry.
- I added about 1 1/2 tsp salt to this, and 2 tsp tomato puree cos I thought it was a bit too spicy and I was lacking in tomatoes anyway.
I had mine with carrot raita (campak2 of yoghurt, 1/2 onion sliced, shredded carrot and juice of 1 calamansi/ limau kasturi) to balance the spices. YUMZ.
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