Masala Mutton Shanks With Lemon Rice
This flavorful mutton curry recipe is a delight for the senses, combining tender mutton shanks with a fragrant blend of spices. The rich curry is simmered to perfection, infusing the meat with mouthwatering flavors. Served alongside aromatic lemon-infused basmati rice, this dish is a true feast for the taste buds.
— Constant Cookbook
Ingredients
- 4 mutton
- 1 tbsp ground turmeric
- 3cm/1in piece root ginger
- 3 garlic
- pinch salt
- 2 tbsp sunflower oil
- 1 bay leaf
- 1 cinnamon
- 5 cloves
- 6 cardamom
- 2 onions
- 1 x 400g/14oz can chopped tomatoes
- 2 tsp ground cumin
- 3 tsp ground coriander
- 2 green chillies, halved
- 1 small bunch coriander
- 50g/2oz desiccated coconut
- 3 tbsp coriander seeds
- 5 tbsp poppy seeds
- 2 tbsp fennel seeds
- 1 tbsp black peppercorns
- 5 red chillies
- 2 tbsp sunflower oil
- 1 tsp mustard seeds
- 2 tsp chana dal (a type of lentil from India, available in specialist Indian stores)
- 3 tbsp cashew
- 1 tsp curry leaves
- 1 tsp turmeric
- 1 tsp powdered asafoetida
- 1 tsp ground ginger
- 500g/1lb cooked basmati rice
- 1 lemon
- 1 bunch coriander
Instructions
- Place the mutton shanks in a large saucepan with the turmeric, ginger, garlic and some salt.
- Add enough water to cover and simmer gently for 1½ hours or until the meat is tender.
- Meanwhile, grind all the curry paste ingredients together in a spice grinder or pestle and mortar. Set aside until required.
- For the curry, heat two tablespoons of the sunflower oil in a large deep frying pan and add the bay leaf, cinnamon, cloves and cardamom and fry until aromatic.
- Add the onion and fry until it is softened, but not coloured.
- Add the tomato and cook for five minutes, then add the cumin, coriander and green chillies and cook for a further three minutes.
- Add the curry paste to the frying pan and cook for another two minutes, before adding the cooked mutton, salt to taste and enough of the mutton cooking water to come halfway up the shanks. Cook for another 20 minutes, turning the shanks over several times during cooking and adding more of the mutton cooking water if the sauce gets too thick.
- For the rice, heat a frying pan until hot and add the sunflower oil.
- Add the mustard seeds and chana dal and fry until they start to pop, taking care as the oil may splatter.
- Add the cashew nuts, curry leaves, turmeric, asafoetida and ginger and stir fry for 1-2 minutes.
- Finally add the cooked rice and lemon juice and cook until hot all the way through.
- Serve the mutton with a spoonful of rice and sprinkle with coriander.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.