Turkari Molee (Lamb and Coconut Curry) recipe
information
A molee in Indian cooking is a curry in which coconut is used as one of the main flavourings. This is one of the basic molees.
ingredients
50 g (2 oz) 4 Tbs Ghee or clarified butter
2 Medium onions, sliced
6 Garlic cloves, crushed
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
1 1/2 tsp Turmeric
2 tsp Hot chilli powder
1/2 tsp Black pepper
1/2 tsp Ground fenugreek
2 tsp Ground coriander
1 tsp Ground cumin
2 tsp Paprika
1 kg (2 lb) Lean lamb, cubed
600 ml (1 pint) 2 1/2 cups Coconut milk
1 1/2 tsp Salt
2 Curry leaves (optional)
2 Medium onions, sliced
6 Garlic cloves, crushed
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
1 1/2 tsp Turmeric
2 tsp Hot chilli powder
1/2 tsp Black pepper
1/2 tsp Ground fenugreek
2 tsp Ground coriander
1 tsp Ground cumin
2 tsp Paprika
1 kg (2 lb) Lean lamb, cubed
600 ml (1 pint) 2 1/2 cups Coconut milk
1 1/2 tsp Salt
2 Curry leaves (optional)
method
1. Melt the ghee or clarified butter in a large saucepan. Add the onions and fry until they are golden brown.
2. Add the garlic, ginger, turmeric, chilli powder, pepper, fenugreek, coriander, cumin and paprika and fry for 5 minutes, stirring constantly.
3. Add a spoonful or two of water if the mixture becomes too dry.
4. Add the lamb cubes and fry for 10 minutes, turning them frequently. Pour in the coconut milk and add the salt and curry leaves, if you are using them. Bring to the boil. Reduce the heat to low, cover the pan and simmer for 1 hour or until the lamb is cooked through and tender.
5. Transfer to a warmed serving dish and serve at once.
2. Add the garlic, ginger, turmeric, chilli powder, pepper, fenugreek, coriander, cumin and paprika and fry for 5 minutes, stirring constantly.
3. Add a spoonful or two of water if the mixture becomes too dry.
4. Add the lamb cubes and fry for 10 minutes, turning them frequently. Pour in the coconut milk and add the salt and curry leaves, if you are using them. Bring to the boil. Reduce the heat to low, cover the pan and simmer for 1 hour or until the lamb is cooked through and tender.
5. Transfer to a warmed serving dish and serve at once.
serving amount
4 - 6 servings
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