MUGHLAI LAMB CURRY

Lamb stew is boneless and skinless .It is very easy to cut into pieces and this have the best part of the meat.I have no patience to cut the bones .I'm very particular about the taste.I like to marinate it for atleast 5 hours .Over night does good work, but i don't like the meat to stay at room temp for the whole day to de-frost it.I dont like to store the meat either.I bring fresh meat or chicken whenever i want to make a non-veg dish.Today i tried a version of curry which have the ingredients i use in shrimp curry.Now my new additions to this are almonds,ground chillies , poppy seeds.

They really gave a rich flavour to this curry than my previous lamb curry.I took more than 3 hrs to cook this .I hate to cook for those many hrs.But i made it with lots of patience and if i do for the next time i'll make it if i have atleast 12 hrs of free time .3 hrs to divert all my attention towards the curry,4 hrs for total cooking,5 hrs for eating and rest.

1 pound lamb stew
5 almonds
4 green chilllies or to taste
1 inch piece ginger
2 cloves of garlic
1/2 teaspoon poppy seeds/gasagasalu
1/2 teaspoon coconut powder
salt
3 table spoons meat masala or more
1/2 table spoon garam masala
1 tomato finely chopped
1 onion finely chopped
chopped cilantro
dhania powder
1/4 sp pepper powder
1/2 sp butter or ghee
water
chilli powder to tatse
1/2 spoon turmeric
2/3 cups of lemon juice
1 1/2 spoons ginger garlic paste
1 cup chopped cilantro


To prepare the marinate:


In a wide bowl take salt,chilli powder,meat masala,turmeric,lemon juice,ginger garlic paste.mix well.ad lamb and mix it well.
cover and refridgerate for 5 hrs or half day or overnight.


To prepare the curry:


In a mortar or grinder make a paste with almonds(do not remove the skin),ginger ,garlic,green chillies,coconut,poppy seeds and keep this aside.
heat oil in a pan .add oinions ,pinch of salt and turmeric and fry till light brown.
add the above ground masala paste to it.
fry for 2-4 minutes.
add finely chopped tomatoes and fry till the oil comes out.
now add the marinated lamb pieces and cover it with a lid.
water comes out of it after 5 minutes or so.

now remove the lid and stir well.
now cook till all the water evaporates and oil comes out.
add 2 or 3 glasses of water( 8 ounce glass/big glass).
cook on a very low flame like 3 .

stir once for every 10 -15 min.
let it cook till the water reduces to more than half .
u can let it cook till ur required soupy consistency is required.
add chopped cilantro.
stir well .

transfer to a serving dish.
cover and let it stay for atleast 10 min before serving.
tastes good with chapathi and raitha.