Mutton Durbari
Mughlai lamb curry with fried onions. Great with pilau rice or naan bread.
Cooking Time: 120 Mins
Serves: 4
Author: Paul Brighton
Ingredients
- 500g lamb diced
- 200ml water
- 1 tbsp tomato puree
- 1 tsp red chilli powder
- 2 tsp white wine vinegar
- 2 green chillies, sliced
- 1 small bunch coriander leaves, chopped
- 3 tbsp vegetable oil
- Salt to taste
Spice paste:
- 1 tbsp sesame seeds
- 1 tbsp mustard seeds
- 1 bay leaf
- 1 stick cinnamon
- 2 cloves
- 5 whole black peppercorns
- 1 black cardamom
- 1/2 tbsp crushed garlic
- 1/2 tbsp grated ginger
- 2 tbsp plain yoghurt
Directions
- Grind the all spices for the spice paste and mix with the yoghurt, ginger and garlic. Rub into the lamb pieces and leave to marinate in fridge for at least 1 hour.
- Fry the onions in high heat using 2 tbsp of oil until brown and crispy Drain in kitchen paper.
- Heat 1 tbsp of oil in a heavy bottomed pan and add the meat together with the marinade. Stir in 3/4 of the fried onions, season with salt and cook for 5 minutes.
- Add the tomato pure, red chilli powder and vinegar and cook stirring for 2 minutes.
- Add the water and simmer for 1 hour, stirring occasionally, until the meat is tender and sauce is reduced to a gravy consistency. Oil will separate from the sauce when the sauce is cooked.
- Mix in the green chillies and coriander leaves. Garnish with the remainder of the fried onions and serve.
