Hot Spiced Lamb (Andhra Gosht Pittu)
1¼ pounds lean minced lamb
1 teaspoon grated fresh gingerroot
½ teaspoon red chili powder
1 teaspoon minced garlic
2 tablespoons plain yogurt, whipped
¼ teaspoon turmeric powder
1 serrano green chili, seeded and minced
½ cup water
3 tablespoons vegetable oil
1 large red onion, minced
¼ cup unsweetened desiccated coconut
Table salt, to taste
½ teaspoon Warm Spice Mix (see recipe on page 12)
Prep Time: 10 minutes
Cook Time: 1 hour Andhra Pradesh, a state in southern India, is famous for its highly spiced meats. The Warm Spice Mix adds a nice zing to the dish.
1. In a deep pan, combine the lamb, ginger, red chili powder, garlic, yogurt, turmeric, and green chili. Add the water and bring to a boil. Cover and simmer over low heat for about 45 minutes or until the lamb is cooked through. Set aside.
2. In a large skillet, heat the vegetable oil. Add the onion and fry, stirring constantly, until well browned, about 8 minutes. Add the lamb and fry for another 4 to 5 minutes. Add the coconut and salt; sauté for another 5 minutes.
3. Serve hot, garnished with Warm Spice Mix.
Green Chili Lamb Chops
Here is a really easy recipe for instant lamb chops: In a bowl, combine equal portions of Green Chili Chutney (page 236) and Mint Chutney (page 235); add lamb chops and coat evenly with the marinade. Marinate for about 2 hours, and then cook according to your preference.