A rich curry simmered in thick coconut milk, game changer I tell you. This is a special dish for us, and I reserve it for the special occasions. If you’re looking for a minimalist food then this is exclusively for you.
We usually pair this with appam/idiyappam. An appam straight from the pan with this curry, there’s more to yum than you might think. This recipe goes well with any meat. If you give this recipe a try, let me know how it turns out.
—Ingredients—
For pressure cooking
1/2 kg lamb bone marrow
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 sprig curry leaves
2 green chillies
For sautéing
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon poppy seeds
2 medium sized onions(roughly chopped)
2 medium sized tomatoes(roughly chopped)
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon curry powder or garam masala
2 inch cinnamon
2 bay leaf
4 cloves
1 sprig curry leaves
2 green chillies
1 teaspoon pepper powder
3/4 cup coconut milk(1st extract)
Salt as needed
Oil as needed
—Process—
1. Pressure cook the bone marrow with above ingredients for 20 minutes in a medium flame.
2. Heat oil in a pan, sauté cumin seeds, fennel seeds, and poppy seeds for a minute.
3. Add onions and sauté till it turns golden brown then add ginger-garlic paste and sauté until the raw smell goes off. Add tomatoes and all the powders and mix well.
4. Pour in the stock, close the lid and cook in a medium flame for 4-5 minutes. Switch off the flame and let it cool. Grind it to a fine paste and keep aside.
5. Heat oil in a pan, sauté cinnamon, bay leaf and cloves for a minute. Add the cooked bones, curry leaves and green chillies. Then the ground paste, pepper powder and coconut milk, let it boil for 3-4 minutes.
6. Garnish with coriander leaves and serve warm.
Happy Cooking!
Loavesandfishez 