Mangalorean Lamb Ghee Roast

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This tasty roast, created by food writer Shilpa Razniewska, is a perfect family dish because of its mild spice and buttery flavour. Ghee can be purchased in Asian or world foods sections of supermarkets.

Preparation: 10 mins

Cooking: 40 mins

Ingredients

500 grams diced leg of lamb

To marinate

¼ tsp chilli powder or mild chilli powder
½ tsp of ground turmeric
1 tbsp lemon juice
1 tbsp natural yogurt
Pinch of salt
For the curry -
10 to 12 fresh Curry leaves
2 to 3 tbsp fresh ghee
1 tsp brown sugar or jaggery
2 tbsp Tamarind paste (take about two inch of tamarind and mix it with ¼ cup hot
water, mash well, use this paste - you can add more as per your taste later)

To blend into masala paste -

4 to 5 Dried red chillies (Pls reduce to only 1 or 2 if you want it mild)
1 tbsp coriander seeds
¼ tsp cumin seeds
2 to 3 whole cloves
5 clove of garlic
8 pepper corns (reduce if you don't want heat)
1 pinch of dried fenugreek seeds
½ cup water to blend

Method

Marinate the diced lamb with the ingredients mentioned under ‘to marinate’ for at least an hour.
Using a non-stick pan, dry roast (without any oil) red chillies, coriander seeds, cumin, cloves, pepper, fenugreek seeds. Let it cool down a little, add water and blend into a fine paste. Get all of the ground masala out of the blender by adding a splash of water. Set aside.
Heat ghee on high heat in a heavy bottom pan, add the marinated lamb and stir fry for just about two to three minutes, only until the lamb changes colour on the outside, do not overcook at this stage, remove from the pan and set aside.
In the same pan, add a tbsp more ghee if needed and add the ground masala paste, add the curry leaves, cook the masala, on medium heat for a few mins until the raw smell goes away, this will take about 3 to 4 mins. Add about 2 tbsp of water if needed.
Now add the fried lamb pieces, toss well, make sure all the masala is well coated to the lamb now add the tamarind paste, brown sugar and salt as per taste. Taste the curry and see add more of the tamarind residue if needed as per your taste and liking.
Cover with a lid and let the lamb cook completely for 15 to 20 mins. If there is still some liquid from the meat, remove the cover, just increase the heat and let the water dry out a bit, this is not a recipe with a lot of gravy, it is semi gravy.
Serve with basmati rice or naan of choice.

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