Regional Cuisines of India (RCI) is the blogging event started by Lakshmi of Veggie Cuisine, to celebrate the rich and diverse cuisines of India. It’s been a while since I had time to take part in what is probably my favourite event. This month we’re exploring the cuisine of the princely state of Hyderabad. Our host this month is Mona, from Zaiqa.
I know I should be making a byriani, the celebrated dish of the Royal Hyderabad, for this event. But the time is a little tight, so my second entry for this event is a simple, light and aromatic lamb curry with tomatoes, coriander and curry leaves. I made it twice in the last two weeks, the second time with chicken (see photo). I think I prefer it with lamb, though. It goes really well with Hyderabadi Coriander and Mint Chutney.
Hyderabadi Lamb with
SOURCE: Madhur Jaffrey’s ‘The Ultimate Curry Bible’
PREPARATION TIME:10 – 15 min
COOKING TIME: 1 – 1.5 h
CUISINE: Indian – Hyderabadi
500 g boneless lamb, cubed
1 tbsp fresh ginger, peeled and finely grated
6 cloves of garlic, peel and crushed
1 1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt (or according to taste)
3 desert spoons of ghee
210 g chopped yellow onion
1 can tomatoes (or 450 g fresh tomatoes, peeled and crushed)
6 green chilies, chopped
15 – 20 fresh curry leaves
2 – 3 tbsp fresh coriander, chopped
1. Marinate the meat with garlic, ginger, cumin, turmeric and some salt for 30 minutes or longer.
2. Meanwhile, prepare the onions. Then, heat the oil to high medium heat. When hot (it sizzles when you put a wooden spoon in it), add onions and fry until brown.
3. Add the meat with its marinade and stir-fry for a minute or two. Cover, reduce heat to medium-low and cook in its juices for another 8 – 10 min. Keep an eye on the pot, so the meat doesn’t burn. If it starts sticking badly, add a little water to the pan and stir.
4. Now add the tomatoes, the chilies, the curry leaves and coriander and bring to simmer. Cover and reduce heat to low, then cook for another 30 – 40 min or until the meat is done, and the tomatoes turned into a dark, luscious, thick sauce. Serve with rice or roti.
It’s worth seeking out fresh curry leaves (though use dried curry leaves, if you have to), because they make a difference to the flavour.
I might try this with fresh tomatoes next time.
The chilies are boiled in the sauce and therefore very very mild. I loved biting into them, though. I think I’ll try and add a few more next time, to add more heat to the dish.
Murgh Timatar – For the chicken version (pictured above), replace the lamb with the same amount of chicken. I used chicken thigh.