Lamb Peralan (Creamy lamb curry from Kerala) recipe
ingredients
1 kg (2.2 lb) Lamb, cut into small pieces
2 tsp (12 g) Ginger (adrak), sliced long
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
1 tbsp Turmeric (haldi) powder
Salt to taste
6 tbsp (90 ml) 3 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, large, cut into thick, long slices
2 tsp (12 g) Ginger, cut into long slices
24 Garlic (lasan) cloves
8 Green chillies, slit
a handful Curry leaves (kadhi patta)
1 tsp (3 g) Mustard seeds (raj)
1 tsp (3 g) Refined flour (maida)
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Black pepper (kali mirch) powder
1/4 tsp (1 g) Turmeric powder
3 tsp (15 ml) Vinegar
2 tsp (12 g) Ginger (adrak), sliced long
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
1 tbsp Turmeric (haldi) powder
Salt to taste
6 tbsp (90 ml) 3 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, large, cut into thick, long slices
2 tsp (12 g) Ginger, cut into long slices
24 Garlic (lasan) cloves
8 Green chillies, slit
a handful Curry leaves (kadhi patta)
1 tsp (3 g) Mustard seeds (raj)
1 tsp (3 g) Refined flour (maida)
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Black pepper (kali mirch) powder
1/4 tsp (1 g) Turmeric powder
3 tsp (15 ml) Vinegar
method
1. Cook the lamb with ginger, vinegar, turmeric powder, salt, and water for half an hour in a pressure cooker. Then release the pressure and open the cooker carefully.
2. Cook till the gravy is reduced to a cup. Remove and separate the lamb pieces.
3. Heat 3 tbsp oil in a pan; add the onions, ginger, garlic, green chillies, and curry leaves; saute for a few minutes. Remove with a slotted spoon and drain the excess oil on absorbent paper towels; keep aside.
4. To the remaining oil, add another 3 tbsp of oil and saute the mustard seeds. When they splutter, add the flour and saute.
5. Add the coriander powder, black pepper powder, and turmeric powder; saute on low heat,
6. Then add the gravy, lamb, sauteed onion mixture, vinegar, and a little more salt. Mix well. Simmer until the gravy is thick. Remove from heat and serve hot.
2. Cook till the gravy is reduced to a cup. Remove and separate the lamb pieces.
3. Heat 3 tbsp oil in a pan; add the onions, ginger, garlic, green chillies, and curry leaves; saute for a few minutes. Remove with a slotted spoon and drain the excess oil on absorbent paper towels; keep aside.
4. To the remaining oil, add another 3 tbsp of oil and saute the mustard seeds. When they splutter, add the flour and saute.
5. Add the coriander powder, black pepper powder, and turmeric powder; saute on low heat,
6. Then add the gravy, lamb, sauteed onion mixture, vinegar, and a little more salt. Mix well. Simmer until the gravy is thick. Remove from heat and serve hot.
serving amount
serves: 6
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