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Kolhapur Lamb Curry Recipe
This is popular hot recipe from the state of Maharashtra.
Ingredients
Masala
1. Desiccated coconut: ½ cup
2. Serrano: 5
3. Minced Garlic: 1 Tablespoon
4. Finely chopped ginger: 1 Tablespoon
5. Canola oil: 2 teaspoon
6. Black mustard seeds: 4 teaspoon
7. Cumin seeds: 1 teaspoon
8. Fenugreek seeds: 1 teaspoon
9. Whole Cayenne Pepper: 20
10. Black peppercorn: 10
11. Cinnamon stick broken up: 2"
12. Whole cloves: 5
13. Black Cumin seeds (Shahi Jeera): 1 teaspoon
14. Turmeric powder: ½ teaspoon
Curry
1. Lamb: 2 pounds (cubed about 1½")
2. Ghee: ¼ Cup
3. Water: ¼ cup
4. Lime juice: 1 teaspoon
Method
Masala
We will use food processor to prepare Masala
1. Dry roast coconut. Transfer to food processor. Pulse about 4 times. Take out Coconut and set aside.
2. Add Serrano, Garlic and Ginger to food processor. Pulse about 3 times
3. Heat oil in a heavy bottom pan. Add Black mustard seeds, Cumin seeds, and Fenugreek seeds.
Sauté till the seeds starts to pop. Don't let them burn. About 3 minutes.
4. Add Whole Cayenne Pepper, Black peppercorn, Cinnamon stick broken up, Whole cloves, and Shahi Jeera.
Sauté about two minutes.
5. Transfer fried spices to food processor. Pulse about 3 times.
6. Transfer contents of food processor to a glass bowl. Stir in Turmeric power.
7. Wash lamb. Put lamb in the bowl. Thoroughly mix the lamb and spices. Let it marinate for about 4 hours.
Curry
1. Heat Ghee in a heavy bottom pan. Add marinated lamb and spices. Brown lamb. Add water. Cook on medium heat till lamb is tender. Add more water if needed.
2. Stir in coconut and lime juice.