Lamb Masala

Lamb Masala (Lamb Piralen)

Ingredients
2 lbs cubed leg of lamb
½ tsp fennel seeds, coarsely ground mortar
6 tsp ground coriander, lightly toasted
½ tsp ground cumin
½ tsp ground red pepper (cayenne)
½ tsp ground black pepper
1/4 tbsp ground turmeric
1 ½ tbsp white vinegar
A pinch ground cinnamon
A pinch ground cloves
Salt to taste
2 medium boiling potatoes (peeled, small cubes)
½ cup thinly sliced onion
5 tbsp vegetable oil
½ cup water
2 tsp minced garlic
2 tsp minced ginger
½ tsp mustard seeds
10 curry or two bay leaves
¼ cup minced onion
 

1. Marinate the mixture of lamb, fennel seeds, ground spices and vinegar for an hour.
   Parboil the cubed potatoes with salted water in a saucepan. Set aside.
2. Heat up a large frying pan with oil, toss the sliced onion and fry until the edges turn browned, then add garlic and ginger and sauté for few minutes. Add the marinated lamb and sauté for a few minutes. Add salt and half cap of water then simmer with low heat for half an hour.
3. In another pan, fry the potatoes with 2 tbsp of oil until light browned. And then toss the cooked potatoes to a large frying pan, stir with lamb for a while and simmer again.
4. At another small frying pan, fry curry leaves and mustard seeds with a tbsp of oil. Fry until mustard seeds begin to pop, follow by quarter cup of minced onion and fry until light browned. Pour it to a large frying pan stir with lamb and potatoes. Salt to taste
5. Serve hot