Mangalore Mutton Curry

Name: Mangalore Mutton Curry
Ingredients: 1 teaspoon vegetable oil; 15 whole black peppercorns; 1 tablespoon white poppy seeds (khus khus); 4 whole cloves (lavang); 1 cinnamon stick (dalchini); 4 dried red chile peppers; 1 teaspoon cumin seeds (jeera); 1 pod black cardamom (badi elaichi); 1/2 cup grated coconut; 3 large onions, quartered; 6 cloves garlic; 1 (1 1/2 inch) piece ginger root, peeled; 2 tablespoons vegetable oil; 2 large tomatoes, pureed; 1 teaspoon ground turmeric (haldi); salt to taste; 1 pound boneless lamb, cut into small pieces; 1/2 pound potatoes, quartered; 1 cup water; 1 tablespoon tamarind paste; 1 teaspoon white sugar; 1/4 cup fresh cilantro leaves, or to taste

22 ingredients

5 steps

Ingredients

1 teaspoon vegetable oil
15 whole black peppercorns
1 tablespoon white poppy seeds (khus khus)
4 whole cloves (lavang)
1 cinnamon stick (dalchini)
4 dried red chile peppers
1 teaspoon cumin seeds (jeera)
1 pod black cardamom (badi elaichi)
1/2 cup grated coconut
3 large onions, quartered
6 cloves garlic
1 (1 1/2 inch) piece ginger root, peeled
2 tablespoons vegetable oil
2 large tomatoes, pureed
1 teaspoon ground turmeric (haldi)
salt to taste
1 pound boneless lamb, cut into small pieces
1/2 pound potatoes, quartered
1 cup water
1 tablespoon tamarind paste
1 teaspoon white sugar
1/4 cup fresh cilantro leaves, or to taste

Directions

1

Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add peppercorns, poppy seeds, cloves, cinnamon stick, dried chile peppers, cumin seeds, and black cardamom; toast until fragrant, 2 to 3 minutes. Transfer to a spice grinder, add grated coconut, and grind into a paste.
2

Combine onions, garlic, and ginger in a food processor; grind into a paste.
3

Heat 2 tablespoons vegetable oil in a stovetop pressure cooker. Add onion paste; cook and stir until golden brown, about 5 minutes. Pour in pureed tomatoes; cook and stir until darkened, 4 to 5 minutes. Stir in turmeric and salt. Add lamb; cook and stir until evenly coated and starting to release some juices, about 10 minutes.
4

Stir coconut paste, potatoes, water, tamarind paste, and sugar into the pressure cooker. Bring to a boil. Cover, bring to high pressure according to manufacturer's instructions, and cook, about 10 minutes. Reduce heat and continue cooking, about 15 minutes more.
5

Release pressure according to manufacturer's instructions. Serve curry garnished with cilantro leaves.