Piri Piri Lamb Curry
Mutton or lamb curry is one of my family favorite dish. In Kolkata, most of the people enjoy this delicious homely and traditional ‘Kosha Mangsho’ when they are having a day off or celebrating any precious moment of life.Just like Sunday Roast in England. We are celebrating because we have succeeded in weight loss program. So why not put some more weight on…haha…To me ‘Kosha Mangsho’ means lots of good memories and enjoyment of having comfort food .I still can remember the delicious smell of ‘Kosha Mangsho’ every Sunday from my neighborhood and in my house. Bitter melon is the perfect companion to the lamb curry ,both are most of the Bengali’s favorite combination of food,cause when you bite the bitter melon it gives you a bitter taste to your tongue definitely,which refresh your test buds immediately.After that, you will be able to taste all the awesome flavor of spices in the lamb curry or any curry perfectly.Bitter melon is highly recommended to those who are suffering from diabetes.
I have marinated the meat overnight with spices.If you are cooking meat in a casserole pan, not in the pressure cooker, it is a good idea to marinate the lamb overnight for soft and succulent meat.I haven’t used pressure cooker today.I decide to cook it in the traditional manner which tests much better than pressure cooked.So if you have time or curving for the traditional taste of curry then cook them in saucepan or casserole pan.To cook the meat it took me about 2 hours.But trust me the end result was heavenly.
I have added some potatoes and mustard oil in the curry also to get the traditional look and taste.I have cooked rice to go with the curry.Half of the yellow rice is cooked with turmeric powder , sugar, whole spices and clarified butter,and half of the rice is plain steamed rice.Some of my guests don’t like sweet rice,so I made both,Some of them liked the mixture of sweet and plain rice combinations.The reason behind I have named the dish Piri Piri is I have used hot chili powder and green chilies in the curry.You can always use the Kashmiri sweet red chili powder.
To marinate the meat
- Lamb shoulder with the bone :around 600gm.
- 3 Medium size onions.
- One whole small garlic.
- One inch ginger.
- Turmeric powder : One and a half table-spoon.
- Green cardamom : 4
- Mace 1 tea-spoon or half flower of mace.
- Yogurt : 3 table-spoon.
- Poppy seeds 2 table-spoon.
- Green chiles :3
- Mustard oil: 2 large table-spoon.
- One large tomato.
- Coriander powder: 1 large spoon.
- Kashmiri sweet red chili powder: 2 table spoon.
- Meat tenderizer powder: 2 table-spoon. (If you have, use raw papaya juice or paste)
- Salt to taste.
Wash the meat thoroughly.Take the excess water off from the meat. Now grind everything listed above with the little help of water if required,otherwise, don’t add water.I have done it in two batches,cause my grinder is not too big.Marinate overnight in the fridge,you can keep this marination in the fridge for maximum 48 hours.
Cooking Process After Marination
- 1/4 cup mustard oil.
- Some whole garam masala:4 to 5 green cardamom, one cinnamon stick or cassia, 4 to 5 cloves and 2 bay leaves.
- Coriander leaves.
- Potatoes :2 large cut them into half or baby potatoes as many as you like.(Optional)
- Coriander leaves.
- Some more yogurt: Around 3 tablespoon
- Sweet red chili powder: 2 tablespoon.
- Water : Around 2 cups.
Add oil in the hot pan, then add whole spices.
Then put the marinated lamb meat.
After 30 minutes add yogurt and sweet chili powder for better flavor and colour.
After that mix, them well cover the lid for another 5 minutes or until the oil separates from the gravy.You will see the small bubbles all over the gravy,then you know the spices are cooked.If you are using potatoes add semi-fried potatoes.I have fried the potatoes with little salt and turmeric powder.
Now boil the meat until it cooks completely.It took me almost 2 hours in the medium heat.But remember to stir them occasionally ,don’t burn them at the bottom,especially if you are using a silver pan.One thing I have to share that potatoes take maximum 30 minutes to cook ,so adjust the timing according to that.I basically took the potatoes out of the gravy when they were cooked.Then keep on cooking the meat until it cooked properly.
After 2 hours add coriander leaves on top and stir them.