THE PEPPERY MEAT-ARCHITECTURE

(Our Play on Mutton Sukka / Spiced Dry Lamb)

THE PEPPERY MEAT-ARCHITECTURE

Ingredients: 600g Lamb (small chunks), 2 Red onions (sliced), 1 tbsp Ginger-garlic paste, 2 tsp Black pepper (crushed), 1 tsp Turmeric, 1 tsp Fennel seeds, 50g Fresh coconut (sliced), 20 Curry leaves...

Ingredients

  • 600g Lamb (small chunks)
  • 2 Red onions (sliced)
  • 1 tbsp Ginger-garlic paste
  • 2 tsp Black pepper (crushed)
  • 1 tsp Turmeric
  • 1 tsp Fennel seeds
  • 50g Fresh coconut (sliced)
  • 20 Curry leaves

Cooking Method

  1. The Boil Pressure cook lamb with salt and turmeric until tender; reserve juices.
  2. The Architect Sauté onions until dark and caramelized.
  3. The Bloom Add spices and a splash of lamb juice to create a dark, oily paste.
  4. The Marriage Toss in lamb and coconut; stir-fry on high heat until the meat is bone-dry and crusted in spices.
  5. The Final Flourish Top with a massive hit of fresh curry leaves.

Cuisine: Indian

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