This recipe (kaalee mirch cha mutton) is from the home of a chef from the Konkan coast. This region grows plenty of fresh coriander leaves and, of course, pepper, that comes from Calicut, just south of Goa. Don't be put off by the number of the ingredients, it's worth making!
The recipe comes from "50 Great Curries of India" by Camellia Panjabi.
Ingredients:
2 cups fresh coriander leaves
1/2 cup fresh mint leaves
1/2 cups grated fresh coconut (or desiccated)
about 20 skinned almonds or unroasted cashew nuts
6 green chillies (you can use less, if you prefer less hot)
1/2 tsp black mustard seeds (or mustard powder, or mustard)
1,5 cm piece cinnamon stick, broken
4 green cardamom pods
3 cloves
2 big red onions, finely chopped
4 garlic cloves, crushed
1 kg boneless lamb, diced in 2,5 cm cubes
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
3/4 tsp cumin powder
150 ml full-fat yogurt
1 tbsp lime juice
1 tsp fresh ground black pepper
1 tsp garam masala
4 tbsp oil for frying
salt to taste
Method:
Chop the coriander and mint leaves, put them into a food processor with coconut, cashew nuts (or almonds), green chillies and mustard.
Blend into a fine puree, adding about 65 ml water.
In a deep frying pan heat the oil, then add the cinnamon, crushed cardamoms and cloves.
After 1 minute add the onions and stir-fry for 15 minutes, until turning brown.
Add garlic and ginger, mix and fry for 3-4 minutes.
Add the turmeric, coriander powder and ground cumin, stirring continuously for 3-4 minutes.
This is how the onion paste will finally look like.
Add the lamb to the onion paste.
Turn the heat to the medium and stir-fry the lamb for 5 minutes, so that it is thoroughly coated with the spices and browned all over.
Turn the heat down very low, then slowly add yogurt and once again stir-fry for a couple of minutes. Add the green puree.
Add 1 cup of water (or more, if necessary), 1 tsp salt.
Bring to boil, cover and leave to simmer for 1,5 - 2 hours, or until lamb is tender and cooked through.
Then add the lime juice, black pepper and garam masala, mix well and remove from the heat.
Serve with basmati rice or flatbreads (chapatis).
Bon Appetit!
