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About Recipe

Lamb Mango Chinta Chiguru (Tamarind Tender Leaves) Curry

Ingredients

1/2 Kg Lamb

3 Cups Chinta Chiguru (Tender Tamarind Leaves) without Stem Rubbed Between Palms

2 Table Spoons Mango Pieces with Skin Peeled Off

2 Tea Spoons Red Chilly Powder

1 Tea Spoon Salt

1/4 Tea Spoon Turmeric

2 Tea Spoons Ginger Garlic Paste

1.5 Tea Spoon Coriander Powder

1 Tea Spoon Garam Masala (Procedure Described)

1 Tea Spoon Jeelakara (Cumin Seeds) Powder, Fried without Oil and Powdered

7 Table Spoons Oil (Adjust to your taste)

4 Medium Sized Onions Sliced Vertically into Thin Pieces

4 Green Chillies Sliced Vertically into 2 Pieces

Cooking Procedure

1

 Add cleaned Lamb, Ginger Garlic Paste, Turmeric, Salt, Red Chilly Powder to a bowl and mix well. Let the meat Marinate for 30 minutes.

2

Heat Oil in a cooker and add Onion, Green Chillies. Fry it on medium heat until Onion turns Golden brown color.

3

Add Marinated Lamb to the cooker and cook it on medium heat until Juices in Lamb are absorbed. After the Juices are absorbed add 4 medium sized cups of water and cover the cooker with lid, whistle. Let it cook on high heat.After first whistle, leave the lamb to cook on pressure for 15 minutes on medium heat.Take off the heat and let the pressure go off the cooker.

4

Put Cooker with Lamb back on the heater and let it cook on medium heat. Add Chinta Chiguru (Tender Tamarind Leaves) and let it cook for 10 minutes.

5

Add Mango Pieces and cook the curry for 5 minutes. After Curry is thick enough to your taste add Coriander Powder, Jeelakarra (Cumin Seed Powder), Garam Masala and mix well. Take off the heat after 3-4 minutes.

6

Procedure for Making Gharam Masala : Grind 1/4 Tea Spoon, 4 Cloves, 4 Cardamoms, 2 small Cinnamon, 8 Pepper pcs, 8 Kababchini pcs to make fine Gharam Masala Powder.

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