This recipe - Cooked and contributed to the blog by my husband - Deepak...thats him in the pic :)
Lamb - 1kg
1 lemon - take out juice
4 Onions - chopped into thin slices
5 green chillies - chopped small
2 tblsp - Ginger crushed (crushed in a pestle brings the best flavor)
2 tblsp - Garlic crushed (crushed in a pestle brings the best flavor)
2 Large tomatoes - finely chopped
2 spoons vinegar
Pepper powder - one spoon
Meat Masala - 4 spoon ( Eastern meat masala is what we use) An alternative recipe for meat masala is also mentioned in this post.
Turmeric - 1/4 spoon
Red chilli powder - 1/2 spoon
Coriander powder - 1 spoon
Pepper powder - 1 spoon
Coriander leaves for garnish
Marinate meat with salt, turmeric, freshly ground pepper and one spoon of ginger, one spoon of garlic and lime juice and keep for an hour. Pressure cook in half cup of water until meat is tender.
Take oil in a pan, add onions and leave it till the and oil leaves from the side, add the rest of the ginger garlic paste and stir till golden brown.
Add salt, red chilli powder, coriander powder and meat masala and mix. After two minutes add tomatoes and wait till tomatoes becomes soft, then add vinegar and mix well.
Add the cooked meat and let the curry and the meat combine well. Cover and cook for ten minutes in low flame. Garnish with fresh coriander leaves ad serve hot with steamed rice or kerala porottas.
The alternative for meat masala : if the regular meat masala is not available you could dry roast a star anise, three red chillies, one cardomom, 1/2 spoon Fenugreek, 1/2 spoon black pepper,
1/4 spoon mustard seed, 1/2 spoon cumin seed, 5 to 6 curry leaves and 1/2 spoon aniseed and make a fine dry powder.
We used Australian lamb as fresh mutton is not easily available in the Philippines. You can make beef of the same recipe. Cook the beef without any water and roast following the same procedure mentioned in the recipe. Garnish with curry leaves instead of coriander leaves.
Mutton takes longer than lamb to cook. For larger quantities of mutton, the fleshy pieces and the bones are cooked separately so the fleshy pieces don't get over cooked.