Lamb Mulligatawny Curry
Serving Size : 1
Ingredients for prepare Lamb Mulligatawny Curry
:
| Amount | Measure | Ingredient - Preparation Method |
| 300 | gram | lamb |
| 75 | grams | small onions |
| 2 | teaspoons | ginger-garlic paste |
| 5 | grams | cinnamon |
| 100 | gram | tomatoes |
| 1 | bunch | curry leaves |
| 1/2 | cup | coconut milk |
| 1/2 | teaspoon | turmeric |
| 1 | | lemon |
| 75 | grams | oil |
salt to taste
for preparing masala
lamb mulligatawny curry |
| 10 | grams | red chiles |
| 10 | grams | coriander seeds |
| 10 | grams | cumin seeds |
| 10 | grams | fennel seeds |
| 10 | grams | pepper corns |
| 20 | grams | Bengal gram |
recipe Lamb Mulligatawny Curry
Boil the lamb in a pressure cooker for few minutes. Fry the
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above masala ingredients in a pan without oil and grind to a
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fine paste. Heat oil in a pan, fry chopped onions along with ginger-garlic paste, cinnamon for 3 minutes. Then
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add boiled lamb, ground masala paste and cook until tender. Now add chopped tomatoes, coconut milk, salt and cook until
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it is done. In a separate pan, fry curry leaves, small onions until brown and add to
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the curry. Serve with lemon juice on it.
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