This is my bare bone lamb curry recipe
The reason its called bare bone - no prelude to show off any blogging skills nor talk about any nostalgic memories...
So here goes (do note all measures are approximate..I am too lazy to measure.. and also great cooks don't go by the measurement... say some):
Main ingredients:
1. Boneless lamb: 1.5 lb (approx. 750gms)
2. Tomatos (medium to large'ish) diced: 2 units
3. Onions: 1 large or 2 small
4. Ginger julienne(diced) : 2 large soup spoons
5. Garlic petals: 3 - 5 large petals (the garlic/ginger we typically get in US isn't as concentrated as the one we get in south east asia, but the size is usually double)
6. Green chillies: 3 large (medium hot)
7. Cooking oil: 2 tsp
8. Water: 250 ml (1 cup)
Spices (masala):
1. Cardamom: 5 - 8 units
2. Cloves: 5 - 8 units
3. Star Anise: 2 stars (I star I directly put it in. the other 1 lightly powdered)
4. Black pepper: 7 - 10 units (approx)
5. Cinnamon: approx. 1 teaspoon (I didn't have the stick, I used powdered instead)
6. Bay leaves: 3 - 5 whole leaves
7. Garam masala powder: 1tsp max.
8. Coriander powder: 1 tsp
9. Cumin powder: 1 tsp
10. Turmeric powder: 1 tsp
11. Shaan meat masala: 1 tsp (optional)
12. Red chilli powder: 0.5 tsp (optional)
13. Salt: 1 tsp
Process:
1. Use a hand mortar and pastle to lightly mix/break:1, 2, 3, 4 & 5 (Or use as-is)
2. Heat 2 tsp oil and add bay leaves & above mix
3. Add onion and fry (2 mins)
4. Add chopped ginger, garlic and chillis
5. Fry for 5 mins
6. Add chopped lamb
7. Fry for 15 mins
8. Sprinkle 8, 9, 10, 11, 12 & 7
9. Stir/mix/fry for 10mins
10. The mix will start drying up by now. If it starts drying sooner, add the chopped tomatos
11. Boil/fry for 2 mins
12. Add salt
13. Add water. Instapot usually needs atleast 250ml water to create enough pressure
14. Put the lid on
15. Keep the setting on meat (35 mins high pressure).
Sit back and relax.
The reason its called bare bone - no prelude to show off any blogging skills nor talk about any nostalgic memories...
So here goes (do note all measures are approximate..I am too lazy to measure.. and also great cooks don't go by the measurement... say some):
Main ingredients:
1. Boneless lamb: 1.5 lb (approx. 750gms)
2. Tomatos (medium to large'ish) diced: 2 units
3. Onions: 1 large or 2 small
4. Ginger julienne(diced) : 2 large soup spoons
5. Garlic petals: 3 - 5 large petals (the garlic/ginger we typically get in US isn't as concentrated as the one we get in south east asia, but the size is usually double)
6. Green chillies: 3 large (medium hot)
7. Cooking oil: 2 tsp
8. Water: 250 ml (1 cup)
Spices (masala):
1. Cardamom: 5 - 8 units
2. Cloves: 5 - 8 units
3. Star Anise: 2 stars (I star I directly put it in. the other 1 lightly powdered)
4. Black pepper: 7 - 10 units (approx)
5. Cinnamon: approx. 1 teaspoon (I didn't have the stick, I used powdered instead)
6. Bay leaves: 3 - 5 whole leaves
7. Garam masala powder: 1tsp max.
8. Coriander powder: 1 tsp
9. Cumin powder: 1 tsp
10. Turmeric powder: 1 tsp
11. Shaan meat masala: 1 tsp (optional)
12. Red chilli powder: 0.5 tsp (optional)
13. Salt: 1 tsp
Process:
1. Use a hand mortar and pastle to lightly mix/break:1, 2, 3, 4 & 5 (Or use as-is)
2. Heat 2 tsp oil and add bay leaves & above mix
3. Add onion and fry (2 mins)
4. Add chopped ginger, garlic and chillis
5. Fry for 5 mins
6. Add chopped lamb
7. Fry for 15 mins
8. Sprinkle 8, 9, 10, 11, 12 & 7
9. Stir/mix/fry for 10mins
10. The mix will start drying up by now. If it starts drying sooner, add the chopped tomatos
11. Boil/fry for 2 mins
12. Add salt
13. Add water. Instapot usually needs atleast 250ml water to create enough pressure
14. Put the lid on
15. Keep the setting on meat (35 mins high pressure).
Sit back and relax.
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