Indian Mutton Fry
Ingredients
- 800 gLamb shoulder (cut into 3cm cubes)
- 3 tbspghee
- 2 pcRed onion (finely sliced)
- 100 gyogurt Indian
- 4 pcGarlic (minced)
- 2 pcThai chili (slit lengthwise)
- 12 pccurry leaves
- 1 tspTurmeric powder
- 1 tspGinger powder
- 1 tbspgaram masala
- 1 tspCumin seeds
- 1 pcCinnamon stick
- 3 pcClove
- 3 pccardamom
- 1 tspBlack pepper ground
- 1 pcLime juice
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 800 gGoat meat (cut into 3 cm cubes)
Method
Tender lamb pieces coated in a dark, dense spice paste. The meat is fried until the juices caramelize and the fat separates from the sauce, creating an almost crispy crust.
- 1
Mix the goat meat and lamb shoulder with the Indian yogurt, turmeric powder, ginger powder, and some of the minced garlic. Let it rest so the fibers soften.
- 2
Heat the ghee in a heavy-bottomed pan. Add the cumin seeds, cinnamon stick, cloves, and cardamom. When the seeds crackle and the aroma fills the air, move to the next step.
- 3
Add the sliced red onion, Thai chili, and curry leaves. Sauté until the onions turn a deep brown color, almost translucent.
- 4
Stir in the meat and its marinade. Cover and cook over low heat. The meat should release its juices and then reabsorb them. It is ready when it falls apart with a fork.
- 5
Remove the lid. Increase the heat to evaporate any remaining moisture. Add the garam masala and ground black pepper. Stir constantly until the meat is dry and glossy. Finish with lime juice and fresh coriander.
Frequently asked questions
How do you get this dish right?
- Do not add water: the yogurt and meat juices are enough for slow cooking.
- The key is the final frying: the sauce must disappear, leaving a layer of spices clinging to the meat.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Flavors develop even more the next day. Can be frozen for up to 3 months.
