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Malvani Lamb Curry

Malvani masala has been one of my all time favourites and I have used this spice blend in lot of my recipes. This time I decided to make some lamb curry with it and it came out amazing. This comforting, spicy, flavourful lamb is very simple to prepare with some basic ingredients like onion, tomato, ginger & garlic paste and of course the star ingredient that brings life to the recipe is some home made malvani spice mix. The tender juicy lamb curry is just perfect when paired with some hot steamy rice or chapatis. There is nothing more comforting than this on your lunch table. Simply amazing!
SERVES: 3-4
 PREP TIME: 20 mins
 COOK TIME: 1 hr
  • 300g curry cut lamb 
  • 2 onions (thinly chopped)
  • 1½  tomatoes (roughly chopped)
  • 1½ tbsp ginger garlic chilli paste
  • ½ cup dry grated coconut 
  • 1 bunch coriander leaves (set aside a little for garnishing)
  • 2 tbsp malvani masala
  • 1 tsp turmeric powder
  • 1 tbsp chilli powder
  • salt
  • 5 tbsp oil
  • hot water 
1. Marinate: In a bowl add the mutton, salt, chilli powder, turmeric and let it marinate for 15 mins.

2. Make Masala: In a pan add 2 tbsp oil. Add the finely chopped onions and fry them till they are are nice brown in colour. Remove this mixture and set it aside. In the same pan add the grated coconut and stir it till its slightly brown. Remove this and add the onion mixture. 

3. Blend: Once the mixture is cooled add it to a mixi with chopped tomatoes, corriander leaves with little water and blend it into a smooth paste. 

4. Make Curry: In the same pan add the oil, add ginger garlic chilli paste and cook till the rawness of the paste is gone. Now add the blended masala paste, turmeric powder, and malvani masala and cook it till you see the oil getting separated. Now add the marinated mutton. Stir and cook for about 10 mins. Cover the pan and and keep stirring in intervals for another 5 min. Now, check for seasoning and add around 500 ml of hot water and cover and cook for 25-30 mins on medium flame. Keep stirring in intervals. 

5. Plate: Remove the lid and garnish with some fresh corriander leaves. Enjoy this amazing malvani lamb curry with hot steamed rice.
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