My cousin Kiran cooks a mean lamb curry that goes brilliantly with rice. Back when some of us cousins used to live in Bangalore, Kiran used to cook this for lunch to go with a heapful of rice and to be washed down with some chilled beer. Heaven!
So here then is his recipe in his own words:
"Heat oil in pan/kadai... Throw in the cloves and cinnamon... Added chopped onions... Fry for some time.. Add red chilli (whole) ... Fry again... Once the onions turn brown add tomatoes (chopped)... Stir till the entire masala moves as a whole.... add turmeric and chilli powder... more chilli if you want it spicy... fry for a couple of minutes... Then add curd (thick), a few spoons... fry for some time and then add salt to taste... Fry for some more time and then add the lamb and chopped potatoes.... Cook for some time... add some water.... bring it a boil and pressure cook it.... About two long and three short whistles should do.... The lamb is done propelry if the meat leaves the bone easily... Once satisfied, garnish with chopped corriander leaves..."
