Mangalorean Mutton Gravy

Name: Mangalorean Mutton Gravy
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Global
Ingredients: 6 dry Kashmiri chillis; 1 stick cinnamon; 1 Tbsp coriander seeds; 1 Tbsp cumin seeds; 2 Tbsps chopped coriander leaves; 2 Tbsps ginger-garlic paste (or 1 tablespoon each minced ginger and garlic); 2 servings Kosher salt; 2 bone-in lamb shanks (about 1 pound total); 1 lime wedge; 1 medium onion roughly chopped; 1 Tbsps poppy seeds; 1 large potato, quartered; 237 milliliters shredded unsweetened coconut; 2 Tbsps vegetable oil; 710 milliliters water, divided

Mangalorean Mutton Gravy might be just the sauce you are searching for. This gluten free, dairy free, and whole 30 recipe serves 2. One portion of this dish contains around 50g of protein, 53g of fat, and a total of 847 calories. 1 person found this recipe to be scrumptious and satisfying. If you have lamb shanks, vegetable oil, poppy seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Rub the lamb on all surfaces with the ginger/garlic paste and salt. Allow to rest while you make the masala paste, or up to overnight in the refrigerator.

Ingredients you will need

Garlic Paste

Ginger

Lamb

Salt

Dry Seasoning Rub

To Make the Masala: Preheat cast iron pan over high heat until smoking. Reduce heat to medium. add cinnamon, poppy seeds, chilis, coconut, coriander, cumin, and cloves. Cook, stirring and tossing constantly until fragrant, about two minutes.

Ingredients you will need

Poppy Seeds

Coriander

Cinnamon

Coconut

Chili Pepper

Clove

Cumin

Equipment you will use

Frying Pan

Transfer mixture to a bowl and allow to cool completely.

Equipment you will use

Bowl

Transfer to a blender, add onion and pulse, adding 1 cup of water in small increments until a smooth paste is formed.

Ingredients you will need

Onion

Water

Equipment you will use

Blender

Heat oil in the heavy-bottomed saucepan over medium-high heat until shimmering. Reduce heat to medium-low and add masala paste. Cook, stirring constantly until oil separates, about 10 minutes. The oil should take on the red color of the masala at this stage. (Take care to stand out of the way, masala pastes splutter.)

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the lamb pieces and potato and stir until coated with masala paste.

Ingredients you will need

Potato

Lamb

Add 2 cups water, stir to combine, and season lightly with salt (broth will reduce, so do not overseason). Bring to a boil over high heat, reduce to a bare simmer, and cook, covered, until the lamb is completely tender, about an hour and a half. Season to taste with salt.

Ingredients you will need

Broth