It’s an easy and quick Kerala style curry where the meat is cooked in spices and coconut milk till tender. Finally the greens is tipped in and simmered till its withered. Do alter the spices to suit your taste.
You need –
- Lamb – 500 grams
- Onion – 2 medium, finely chopped
- Garlic paste – 2 teaspoons
- Ginger paste -2 teaspoons
- Green chilies – 2-3 or to taste
- Tomatoes – 2 small, cubed
- Coriander powder – 1.5 tablespoons
- Turmeric powder – 1/2 teaspoon
- Meat masala – 1 tablespoon
- Garam masala – 1/2 teaspoon
- Curry leaves – 2 twigs
- Coconut milk – 1 cup
- Oil as required
- Salt to taste
- Red amaranth leaves – a bunch or about 3 tightly packed cups
How to –
Wash and clean the meat well. Drain the water completely and set aside.
Heat oil in a pressure cooker pan. Add the chopped onions and cook till translucent. Add the green chilies, ginger & garlic paste. Cook till the raw smell is gone.
Add the turmeric powder, coriander powder, meat masala and cook till the oil starts to separate. Add the tomato; cover and cook till mushy
Tip in the meat and salt to taste. Increase the heat and cook for 2-3 minutes till everything is well blend and coated. Add about ¼-1/2 cup water; reduce the heat to medium low. Cover and pressure cook till the meat is done.
Turn off the heat and wait till cooker releases all the steam. Uncover (at this point you may adjust the consistency of the gravy by adding in more water). Add the chopped amaranth leaves and cook for about 8-10 minutes or till the gravy has thickened. Add the coconut milk, curry leaves, garam masala and. Give a good stir and bring to a gentle simmer.
Turn off the heat and serve with rice or any Indian flat bread.