Mamsam Koora Recipe

Ingredients        Qty

boneless lamb, cubed
onion
tomato
curry leaf
refined oil
salt
For the paste:
curry leaves
red chillies
small onions
coriander seeds
turmeric powder
ginger
garlic
cinnamon
clove
fennel
bay leaf
coconut cream
fenugreek seeds
poppy seeds
cashew nuts
750 gm
150 gm
60 gm
1
100 ml
to taste

4
20 gm
50 gm
20 gm
5 gm
15 gm
10 gm
2 gm
2 gm
5 gm
4 gm
30 gm
3 gm
15 gm
15 gm

Instructions

1. Broil the coconut, poppy seeds and cashew nuts. Add the remaining ingredients and make a fine paste.

2. Heat oil in a pan, add chopped onion and fry until golden brown.

3. Add the curry leaf, chopped tomatoes and cook until the tomatoes are soft.

4. Add the paste and cook until the raw flavour of the masala dissipates.

5. Add the boneless lamb cubes and simmer on a slow flame. Add water as required.

6. Cook until the lamb is tender Adjust seasoning and serve hot, garnished with fried curry leaves.