Mamsam Pepper Fry by Dakhin in Glasgow
Pan seared lamb flavoured with with green chillies, and black peppercorns is a classic from the South Indian State of Kerala. Dakhin is the first authentic South Indian restaurant in Scotland. Set amidst the centre of Glasgow’s Merchant city district, we offer diners a vast array of speciality dishes from India’s southern region.
The food is light yet nourishing, subtle yet spicy and the combination of rice, coconut, lentils, and regional spices give South Indian food a distinctive taste easily differentiated from any other region of India. Our highly acclaimed South Indian cuisine is completely gluten-free and that also includes our breads and desserts.
Ingredients:
(serves 2)
1/2 kg Diced Lamb
200g Sliced Onions
100g Chopped Tomato
1tsp Ginger Garlic Paste
1/2 tsp Chilli Powder
1/2 tsp Coriander Powder
1/2 tsp Black Pepper
2 Whole Green Chilli
1/2 tsp Grated Coconut
A pinch of Turmeric Powder
Salt (to taste)
1tsp Curry leaves
1/2 tsp Mustard seeds
1/2 tsp Garam masala
20ml Oil
Method:
1. Wash and cook the lamb with 2 cups of water, salt and turmeric in a medium sized pan .
2. Drain the cooked lamb and set aside.
3. Take a medium sized pan and heat up the oil.
4. Add in the mustard seeds, curry leaves and onions.
5. Sauté till the onions are golden brown.
6. Then add the ginger garlic paste and cook for a further 5 minutes while stirring continuously.
7. Add tomatoes and cook on a high flame till the tomatoes are soft.
8. Add all the remaining masalas and let it reduce into a thick consistency.
9. Add the cooked lamb and black peppercorns.
10. Slice the green chillies into juliennes and add into the same pan, stir well until dry.
11. To serve garnish with some grated coconut and serve hot. The dish works great with a portion of rice or naan bread.
In association with Taste Communications.
www.tastecommunications.co.uk
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