Lamb Piralen Recipe(motton)

 

Ingredients

Two pounds of cubed leg of lamb, trimmed of fat Six teaspoons ground coriander, lightly toasted Half teaspoon ground cumin Half teaspoon ground red pepper (cayenne) Half teaspoon ground black pepper Quarter teaspoon ground turmeric Pinch of ground cinnamon Pinch of ground cloves Half teaspoon fennel seeds, coarsely ground with a mortar and pestle One and half tablespoons white vinegar Salt to taste Two medium boiling potatoes, peeled and cut into small cubes Half cup thinly sliced onion Five tablespoons vegetable oil Two teaspoons minced garlic Two teaspoons minced ginger Half cup water Half teaspoons mustard seeds 10 curry or two bay leaves Quarter cup minced onion

 Method

Marinate the lamb in the mixture of ground spices, fennel seeds, and vinegar for at least one hour. In a saucepan of salted water, parboil cubed potatoes for 12 minutes, set aside. In a large frying pan over medium- high heat, fry half cup sliced onion in oil until the edges are nicely browned. Add garlic and ginger and stir for two minutes, or until the onion turns medium brown. Add marinated lamb and stir until the meat is no longer pink. Add salt and half cup water to keep the meat simmering. Cook, uncovered, over low heat for about 30 to 40 minutes, or until the meat is tender and sauce is reduced to a very small amount. Meanwhile, in a nonstick frying pan, over medium high-heat, fry the potatoes in 2 tablespoons oil until light brown, crusty and cooked through, for about 20 minutes. Add potatoes to lamb. Raise heat to medium-high and stir to coat thoroughly with sauce. Turn heat down to low. In a small covered frying pan, heat mustard seeds and curry leaves in one tablespoon of oil over medium heat until the mustard seeds begin to pop. Add a quarter cup of minced onion and fry until they turn light brown. Pour contents of frying pan over lamb and potatoes, stir well, and remove from heat. Taste for salt. The whole effort takes about 80 minutes, apart from the marinating time. Serves six.