Spicy Goa Style Lamb Curry Food

GOAN MUTTON CURRY

Steps:

• Place the mutton pieces in a large bowl and mix in the turmeric, garlic and ginger paste, lime juice and salt.
• Allow to marinate for about four hours or overnight.
• When ready to cook, heat the oil in a large wok or pan over medium high heat.
• When the oil begins to bubble, add the curry leaves, cardamom pods, cloves, peppercorns, dried chillies, coriander seeds and bay leaves.
• Fry for about two minutes, stirring the spices so that they cook evenly and don't burn.
• Add the chopped onions and the crushed garlic and ginger and fry until the onions are soft, translucent and lightly browned. Be careful not to burn the garlic.
• Pour in the grated coconut and continue to fry until it is light brown in colour. Remove the pan from the heat to cool.
• When cooled, blend with about 250ml of water into a fine paste.
• Place the marinated mutton in a large wok with about 1 litre of chicken stock or water and bring to a boil over medium high heat.
• Add the onion mixture and simmer for about 40 minutes or until the mutton is good and tender.
• Check for seasoning and pour in the vinegar.
• Serve with fluffy white rice and/or naans.

HOT AND SPICY LAMB CURRY

Steps:

• Add ginger, onions and garlic into food processor and grind till really fine.
• Heat oil in a wok and stir fry the ingredients till fragrant.
• Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
• Add the lamb chops and stir fry well.
• Add potato wedges after stir frying the chops for 5 minutes.
• Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
• Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
• Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
• NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.

SPICY GOA-STYLE LAMB CURRY

Steps:

• 1. Soak the red chili peppers in the vinegar, 1 to 2 hours. Then, in a food processor or a blender, process together the chili peppers plus the vinegar, garlic, ginger, and onion until fine. Mix in the cumin, mustard, 2 teaspoons garam masala, salt, and turmeric, and process, again to make a smooth paste.2. Place the lamb pieces in a large non-reactive bowl. Add the chili-onion-spice paste and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.3. Heat the oil in a large nonstick saucepan over medium-high heat, add the curry leaves and the lamb, plus all the marinade, and cook, stirring, over high heat the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned, 10 to 12 minutes.4. Add the tomato sauce and water and cook until the lamb is tender and the sauce thick, about 40 minutes. Transfer to a serving dish, garnish with garam masala, and serve.VARIATION: To mellow the peppery heat and to increase the quantity of the dish, add 2 to 3 peeled and diced potatoes along with the Lamb in Step 3, then proceed with the recipe.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.