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Tuesday, May 04, 2010

My Mummy’s……..LAMB-LEG MASALA (Malabar Channah)

There are 3 ingredients to the good life;learning, earning and yearning. I’d always been yearning to prepare this yummy dish-my mom’s speciality. In Malabar, leg of lamb is the sine qua non for wedding parties. At few places the whole lamb is prepared, wherein the lamb is stuffed with chicken which in turn is stuffed with egg! I’ve tasted a lot of lamb-leg dishes but my mom’s is the best! Had eluded from cooking it, as I assumed it involved a lot of hard work. Stopped my procrastination and decided to go the whole nine yards and bought the lamb shoulder piece. For best results buy a young shoulder piece weighing around 700gms.

Grind to a paste-
garlic-3 cloves
Green chillies-3
Cilantro(coriander leaves)- small bunch
Juice of 1 lemon
Turmeric powder- 1/2 Tsp

Apply this paste to the leg of lamb and leave for 2 hours( if short of time,30 mins will do)

Sliced onions -4
Tomatoes- 5
Green chillies-4
Cardamom- 5
Garlic- 15 cloves
Ginger- 1inch
Red chilly powder- 2 spoon
Turmeric- 1 tsp
Cilantro- 1 small bunch
Juice of 1.5 or 2 lemons

Fry the lamb in some oil and fry on both sides for a little while. Keep aside.
In the same oil add cardamom, cloves,onion and salt. After frying well, add ginger & garlic. Once the raw smell is gone, add red chilly and turmeric powder. Fry for 2 to 3 minutes. Add tomatoes and stir for 2 to 3 minutes. Add 1.5 cups water, juice of 1.5 lemons & cilantro. When this boils, add lamb-leg and pressure cook for 2- 3 whistles on medium flame. Then reduce to low heat for 15 minutes. When cooking in pressure cooker, switch off after 2 whistles and turn over lamb-leg to ensure even cooking, and continue rest of cooking in cooker. When done switch off flame.
Take out the lamb piece and place on serving dish. Reduce the gravy by stirring frequently for 15mins to prevent burning. Once the sauce has thickened, pour over leg. Garnish with cilantro.
This one’s a must try and proud to say that it turned out exactly the same as my mom’s.


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