Quote from: spooner000 on January 13, 2008, 11:58 AM
...I had it quite often in a local take away that specialized in unusual Indian dishes and this was a winner everytime !!
Hi Spooner,
I just followed the link you posted for the review. Do you live in Dublin too or were you just visiting? I've never been to many restaurants outside of the city centre except a couple in Ballsbridge and one in Booterstown.
I found this link that might help. It's for a Spicy Sauteed Lamb with Fresh Coconut (
http://www.indias.com/RecipeMoreDetails-54/SPICY+SAUTED+LAMB+WITH+FRESH+COCONUT.html?id=57). From the look of it, you could probably adapt it using some of the techniques on this site.
My suggestion would be to try the following:
1. pre-cook an amount of lamb as per this method:
https://curry-recipes.co.uk/curry/index.php/topic,1232.msg10662.html#msg10662 possibly adding a small amount of cinnamon or cassia bark to the water if you're using lamb
2. Sautee about 1/4 to 1/2 an onion as per the recipe (maybe using 2-3 tbsp of oil--depends on how much is in your base), but on med-high heat, and in about 2 tsp of garlic (freshly chopped or garlic puree)
3. I've no idea what this Meat Masala stuff is, but you might try the the Bruce Edwards spice mix from here instead (
https://curry-recipes.co.uk/curry/index.php/topic,1546.0.html). Add it and stir fry until you get an onslaught of spice fumes, being careful not to burn them.
4. Add 5-10 curry leaves, your black mustard seeds and maybe just a touch of asafetida. Apparently, you want them golden brown, but they're likely to burn quickly. Just remember to keep stirring (maybe another minute or so). Info from here:
Quote
Used especially in South Indian kitchens, curry leaves are generally sauteed in oil with mustard seeds and asafetida and added to dals, fresh coconut chutney or vegetable dishes. I always strip the leaves from their stalk before frying, and sometimes tear and crush them between my fingers to release more of their essential oils. (http://www.kurma.net/essays/e8.html)
5. Add about 200ml of the curry base of your choice and stir in the spices
6. After about 1-2 min, add about 5-6 oz of the lamb and maybe about 1-2 tbsp of coconut (I'm guessing here)
6. Stir all together to coat and then turn the heat down slightly to medium. Reduce to whatever consistency you remember from the restaurant.
7. Add your fresh coriander and serve
Please note: I just made this up, and this is just a guess at a recipe/process that I'm suggesting having looked at the above, but trying to adapt it to how you'd make a BIR curry. I've never seen the dish you mention, nor have I made any of the above recipes before, but, except for perhaps tweaking the ingredient quantities some, I bet it'll be a reasonable starting point.
If you want to be a tad more cautious with the curry leaves, I'd fry them separately with the mustard seeds and set them aside. I don't know if a restaurant would do this or not. You could then more safely add them after you'd added the curry base to the pan as there'd be no chance that you could burn them.
If you do get it figured out, please post the recipe in the recipe section. It sounds like it would be pretty yummy.
Good luck,
ast
Topic: Lamb / Chicken Kovalam - Please Help !!! (read 9,553 times)
