Illustration: Beatrice Toreborg
North India - Mutton qormal / Lamp curry
By: Georgina Laskari
19th of May 2022
It is time to go to North India and try an amazing recipe, suggested by my friend Fatima. This recipe is considered a luxurious meal, prepared on special occasions!
Ingredients
- Lamp meat with bones: 1 kilo
- Onions (finely chopped): 500 grams
- Garlic paste: 1 tablespoon
- Ginger paste: 1 tablespoon
- Desiccated coconut: about one fourth cup
- Cashew nuts: about half a cup
- Yoghurt: one full cup
- Coriander (finely chopped): about 2 tablespoons
- Oil: for frying onions ½ cup
- For the curry – 1 cup
- Salt: to your preference (or about 1 teaspoon)
Special ingredients (optional):
- Javitri or Mace (one whole)
- Jaiphal or Nutmeg (one-tenth part)
Indian spices can be found at an Asian shop (for example, Indo-Pak in Malmö).
Method
- Wash the meat thoroughly and put it aside
- Fry the chopped onions until light brown. Place the fried onions on a tissue paper to remove excess oil.
- In a wok or a pot, heat oil until it is warm. Add all the whole spices and fry them until they start to splutter. In the same pot, add the meat and fry it for about 2-3 mins. Add ginger and garlic paste to the meat and fry again for another 3-4 mins.
- Mix the grounded spices with yoghurt. Add this mixture to the pot and cook for another 5 mins. Keep stirring so that the ingredients mix well and do not burn. You can add the mace and nutmeg (optional). Add salt as well.
- Add one and a half glass of water to the pot. Cover the lid and cook the meat until it is tender. Keep a check on the curry that it does not burn. Keep adding water if needed.
- Add a little water and grind the cashews and the desiccated coconut to make a smooth paste. Now add this mixture to the pot and stir carefully. The curry will thicken.
- As you stir, you will notice that the oil will start to separate from the curry. This the time you have to add the fried onions and mix well. Turn off the heat. Your curry is ready. Garnish the curry with the chopped coriander leaves. The curry can be served with boiled white rice or Indian naan.
