THE PEPPERY MEAT-ARCHITECTURE
(Our Play on Mutton Sukka / Spiced Dry Lamb)
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
- The Boil Pressure cook lamb with salt and turmeric until tender; reserve juices.
- The Architect Sauté onions until dark and caramelized.
- The Bloom Add spices and a splash of lamb juice to create a dark, oily paste.
- The Marriage Toss in lamb and coconut; stir-fry on high heat until the meat is bone-dry and crusted in spices.
- The Final Flourish Top with a massive hit of fresh curry leaves.