Spicy mutton curry from Chertallai- my ancestral town
Ingredients
10pcs Shanks with long bone
50ml Coconut oil
2pcs Bay leaf
2pcs Black cardamom
4pcs Clove
4pcs Green cardamom
1pc Cassia bark
500gms Sliced shallots
2tbsp Red chili powder
1/2tsp Turmeric
1tsp Coriander powder
1tbsp Garlic paste
12/cup Tamarind pulp
50gms Goat fat
200ml Goat stock
1/2tsp Kerala garam masala powder
Fried curry leaf stem & ginger julienne for garnish
Salt to taste
Method
Clean and wash the shanks properly, and drain them well.
Take a thick-bottomed pan, add coconut oil, and heat gently. Add all the whole spices, and crackle them for 30 seconds.
Add sliced shallots and fry them on gentle heat till the shallots turn golden.
Keep the flame moderate, and add the shanks with a little bit of salt. Sear them well for 5 minutes.
Add red chili powder, turmeric, and coriander powder, and cook for two minutes. Add garlic paste and cook for two more minutes.
Add the fat and cook for another two minutes, by now, the masala will release all the oil.
Add the stock and bring the curry to a boil. Once it starts boiling, reduce the flame. Cover and seal the pot.
Allow it to cook in pressure for 30-40 minutes.
Open it and check if the shank is cooked. Reduce the flame, add beaten tamarind pulp, and cook it gently.
Check seasoning, and add garam masala powder.
Serve it with boiled rice or Malabar parotta.
Note:
You can use regular garam masala instead of Kerala garam masala powder.
Any shank can be used for this dish – Lamb or goat.
You can use regular onions instead of shallots.
Recent Comments