Mango Lamb - Lamb cooked in (India) Tamil Nadu Style

"An unusual recipe illustrative of the South Indian style of cooking. This dish works well with chicken, shrimp and paneer as well." Rinku

• ½ pound lamb trimmed of fat and cut into cubes
• ¾ cup yogurt
• 1 teaspoon amchur (mango) powder
• 1 teaspoon turmeric
• 4 tablespoons cooking oil
• 1 teaspoon mustard oil
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 5 cloves
• 1” stick cinnamon
• 1 cup chopped onions
• 1 tablespoon ginger paste
• 1 tablespoon coriander powder
• Salt to taste
• 1 tablespoon red chilli powder

METHOD

Marinate the lamb in a mixture of mango powder, yogurt, and turmeric.

Heat both oils in a heavy bottomed pan, add the mustard seeds, and when they crackle, add the curry leaves and cinnamon.

Add the onions and ginger and sauté till translucent.

Add the lamb. Cook on high heat stirring constantly for 10 min.

Add the coriander, salt and red chili powder and 2 cups of water. Pressure cook for 10 minutes or slow cook for 40 min.

Add the mango pieces and cook till the gravy is thickened, about 10 minutes.

Serves: 4 - 6

Contributor: Rinku Bhattacharya

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