Ingredients
250 gm lamb meat
Turmeric powder to taste
Salt to taste
Ginger-garlic paste
For the curry:
2 Tbsp refined oil
6 cloves
3 cardamoms
1 stick of cinnamon
1/2 tsp cumin seeds
3 Tbsp chopped onions
1 tsp ginger garlic paste
100 gm gongura leaves
1 Tbsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
10 curry leaves
6 slit green chillies
Chopped coriander leaves
50 ml water
1 1/2 tsp salt
Fried red chilli, curry leaves
Clarified butter
Method
Boil the meat with turmeric powder, salt and ginger garlic paste, keep aside.
Now heat oil in pan.
Add cloves, cardamoms, cumin seeds and chopped onions.
Saute onions till they turn translucent.
Then add ginger garlic paste, gongura leaves, red chilli powder, coriander powder, turmeric powder, curry leaves, slit green chillies, chopped coriander leaves, boiled meat, water and salt.
Mix well and cook for 5 minutes.
Garnish it with fried red chillies, curry leaves and clarified butter.
Serve hot with rice.
Chef: Chef Srinivas Rao