Mutton Dry Curry
Yield
4 servingsPrep
15 minCook
90 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | small |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
ginger root
(1/2 inch) |
*
|
| 2 | each |
cloves
|
*
|
| ½ | Cinnamon |
cinnamon sticks
|
*
|
| 3 | each |
cardamom pods
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
water
|
*
|
| 5 | tablespoons |
curry powder
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 | pound |
lamb
cut in bite size chunks |
|
| 2 | tablespoons |
ghee (clarified butter)
clarified butter, oil |
|
| 2 | Sprigs |
curry leaves
|
*
|
| 1 | x |
lime juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | small |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
ginger root
(1/2 inch) |
*
|
| 2 | each |
cloves
|
*
|
| 0.5 | Cinnamon |
cinnamon sticks
|
*
|
| 3 | each |
cardamom pods
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
water
|
*
|
| 75 | ml |
curry powder
|
|
| 1E+1 | ml |
chili powder
|
|
| 453.6 | g |
lamb
cut in bite size chunks |
|
| 3E+1 | ml |
ghee (clarified butter)
clarified butter, oil |
|
| 2 | Sprigs |
curry leaves
|
*
|
| 1 | x |
lime juice
|
*
|
Directions
Grind onions, garlic, ginger root, cloves, cinnamon and whole cardamom pods together in food processor.
Add salt to taste and ¼ cup water, then add curry powder and chili powder.
Process again. Rub paste into lamb chunks.
Heat ghee in skillet.
Add lamb and fry until oil rises to surface.
Add curry leaves.
Simmer 1½ hours, adding a little more water if curry becomes too dry.
Mixture should not be soupy.
At serving time, squeeze lime juice over curry.
