|
|
|
Learn how to make Lamb Curry with our Chef Prateek Dhawan.
Introduction
Here is a fiery traditional curry from our lovely neighboring country, Nepal. The curry has mutton pieces that are pressure cooked to perfection, with the goodness of whole spice like cardamom pods, cloves, bay leaf and cinnamon sticks, etc. Nepalese Mutton Curry, also known as Khasi Ko Masu, is a common household recipe from Nepal often served with beaten rice. It is typically cooked in a pressure cooker on low heat which brings out all the flavour from spices. Serve the Lamb Curry with steamed rice or jeera rice for a weekend night dinner. Try it out today & let us know your thoughts in the comments.
Preparation of Marinade
500 gms Mutton (curry cut)
2 tbsp Mustard Oil
2 tbsp Curd
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Coriander & Cumin Seeds Powder (roasted)
1 tsp Garam Masala Powder
For the Spice-Mix
2 tbsp Oil
2 Bay Leaves
3 Dry Red Chillies
1 tbsp Cumin Seeds
2 Black Cardamom Pods
4 Green Cardamom Pods
2-inch Cinnamon Stick
1/2 tsp Black Peppercorns
8-10 Cloves
1 blade Mace
1 cup Onion (sliced)
10-12 Garlic Cloves (peeled)
1-inch Ginger (chopped)
1 cup Tomato (chopped)
1/2 cup Water
4 tbsp Water (for grinding)
Searing the Mutton
1/4 cup Oil
1 cup Water
1 tsp Red Chilli Powder
Salt (as required)
1/2 cup Water
1/4 cup Coriander Leaves (chopped)
1/4 cup Nutmeg (grated)
Pressure-cook for 5-6 Whistles
For Garnish
Coriander Leaves