Lamb or Mutton Paratel Recipe.

Lamb or Mutton Paratel Recipe. Paratel means dry curry.

I wanted to cook this recipe for Mr hubby as he has been deprived of Indian food for almost 3 months. There is hardly any Indian restaurant in Vietnam, so this would be a really mouth watering treat for him. I found this recipe online but I had to modify it to make it taste better.

1.0 kg of lamb or mutton (bones included)

5 tablespoon of vegetable cooking oil
1 Cinnamon stick
2 star anise
4 cloves and cardamon pods
2 sprig of curry leaves

5 medium size red onion or 10 small ones
1 whole garlic..pound it roughly & just beat them with the knife

3 heap tablespoons of meat curry powder
2 heap tablespoons of chili powder
1 tsp turmeric powder
1 tablespoon of coriander powder
1 tsp pepper
Salt to taste

Cashew nuts - optional
2 large Pre-cooked/ fried potatoes cut into small quarters
2 red chilies sliced or fried dry chilies

150ml of coconut milk
2 heap tablespoon of plain yogurt

2 tablespoon dark soy sauce - optional
Coriander leaves - optional

Wash the mutton pieces and put it in a pressure cooker with a cup of water. Place a medium size piece of ginger in your mortar and pestle and pound roughly, just enough to break it up. Add it to the mutton and lock the cooker. Cook for about 10 min until the pressure cooker gives out the hissing sound. Reduce the heat & simmer for another 3 minutes then off the pressure cooker.

Heat up oil in a wok. Add in cinnamon sticks, cardamom pods, star anise and cloves. Over medium high heat, toss till fragrant, then add in the curry leaves.

Add in onion and garlic and fry till lightly brown and aromatic. Add all the curry powders.

Open the pressure cooker and pour the lamb or mutton into the wok. (Include the liquid as well) Increase heat to high and toss to cook continuously.

Reduce heat to medium, then add in salt and pepper. Give it a good stir and cover the wok for about 10 min. Cook till the liquid is reduced and curry paste has released its oil, about 15 minutes. Stir well in between, scrapping off the bottom of the pot/wok. Pour in the coconut milk.

Cover and braise over medium low heat, stirring occasionally, about 15 to 20 minutes. Remove cover.

Then add in the plain yoghurt. This gives it a good excuisite soury taste. Add in cashews if you have - mixing well to coat the meat. Increase heat to high; then add in the potatoes and chilies.

Add the dark soy sauce if you like. This gives it a dark colour.

Finally, this is how it looks like:

This is upclose & personal. :D

We had vegetable curry to accompany this.

We had it with white basmathi rice. Yummy.

And finally, we had mango for dessert.

It was really good. We enjoyed it. I hope you will find this recipe useful sometimes