Mangalore Lamb curry

Mangalore is located on the Karnataka coast, about 200 miles from Bangalore, and is a chief port on the Arabian Sea. The cuisine of this place uses a lot of coconut. This lamb curry is one such delicacy that reminds you of the sandy beaches, salt breeze and warm sunshine on the Malabar coast.

What you need: Serves 4
2 lb Lamb with bone cut into 2 inch pieces
½ cup garlic paste
1 tsp ginger paste
2 tsp red hot chili powder
2 tsp coriander powder-
1/4 tsp turmeric powder
1/8 tsp jeera (cumin seeds)
A pinch of Aniseed
1/2 tsp black pepper powder
12 cloves
2" piece of cinnamon
2 green cardamoms
2 cups onions diced
1 cup tomatoes chopped
1/2 cup thick coconut milk
1/8 tsp sugar
1 cup of hot water
½ cup oil or less

Grind the red chili powder, coriander powder, cumin seeds, aniseeds, ginger, cloves, cinnamon and cardamom to a fine paste with very little water.
Smear this to the lamb pieces along with some salt and let it marinate for 2 hours.

Add oil in a heavy skillet, when it shimmers, add a cup of onions and turmeric, fry the oniosn to a golden brown, remove them from the oil and set aside.

To the same skillet, add in the remaining onions  and tomatoes, fry them until they are soft. Add in sugar, then the marinated lamb, let them cook for a few minutes on medium high.

Add hot water and cook the mixture well, for about 15 minutes.  Now pour in the coconut milk. Stir it in and let it simmer for about a minute. Turn off the heat.

In a small pan, add a tsp of oil, immediately add in the garlic paste, and let it cook on low until all the raw smell disappears, and lets out the aroma of roasted garlic. This should take about 5-7 minutes on medium heat. Add this to the mutton, before serving. Garnish it with the fried onions . Serve hot with steamy rice. Enjoy!