¤ Lamb Masala Recipe - Indian Food Recipes ¤

:: Ingredients for Lamb Masala
Two pounds of cubed leg of lamb, trimmed of fat
Pinch of ground cinnamon
Pinch of ground cloves
Half teaspoon fennel seeds, coarsely ground with a mortar
and
pestle
Six teaspoons ground coriander, lightly toasted
Half teaspoon ground cumin
Half teaspoon ground red pepper (cayenne)
Half teaspoon ground black pepper
Quarter teaspoon ground turmeric
One and half tablespoons white vinegar
Salt to taste
Two medium boiling potatoes, peeled and cut into small
cubes
Half cup thinly sliced onion
Five tablespoons vegetable oil
Two teaspoons minced garlic
Two teaspoons minced ginger
Half cup water
Half teaspoons mustard seeds
10 curry or two bay leaves
Quarter cup minced onion

:: How to make Lamb Masala
Marinate the lamb in the mixture of ground spices, fennel
seeds, and vinegar for
at least one hour.
In a saucepan of salted water, parboil cubed potatoes for
12 minutes, set aside.
In a large frying pan over medium- high heat, fry half cup
sliced onion in oil until
the edges are nicely browned. Add garlic and ginger and
stir for two minutes, or
until the onion turns medium brown.
Add marinated lamb and stir until the meat is no longer
pink. Add salt and half
cup water to keep the meat simmering. Cook, uncovered,
over low heat for about
30 to 40 minutes, or until the meat is tender and sauce is
reduced to a very small
amount.
Meanwhile, in a nonstick frying pan, over medium high-
heat, fry the potatoes in 2
tablespoons oil until light brown, crusty and cooked
through, for about 20
minutes. Add potatoes to lamb. Raise heat to medium-high
and stir to coat
thoroughly with sauce. Turn heat down to low.
In a small covered frying pan, heat mustard seeds and
curry leaves in one
tablespoon of oil over medium heat until the mustard seeds
begin to pop. Add a
quarter cup of minced onion and fry until they turn light
brown. Pour contents of
frying pan over lamb and potatoes, stir well, and remove
from heat. Taste for
salt.
The whole effort takes about 80 minutes, apart from the
marinating time. Serves six.
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