Lamb Roast

Happy New Year!!!

We made this lamb roast to go with Beer as a snack for a Beer Brewing competition held at Anjan's colleagues house! Anyways we both enjoyed the lamb roast even without Beer.  :)

Ingredients:

1. Lamb, cut into small pieces - 1 kg
2. Red chili powder - 1.5 tbs
3. Coriander powder - 1.5 tbs
4. Turmeric powder - 1/2 tsp
5. Pepper powder - 1/2 tsp
6. Garlic, chopped -  1 tbs
7. Aniseed - 1 tsp
8. Cloves - 3
9. Cinnamon - 1 inch piece
10. Vinegar - 1.5 tbs
11. Ginger, chopped - 1 tsp
12. Salt to taste
13. Garlic - 3 cloves
14. Coconut oil - 2 tbs
15. Mustard seeds - 1/2 tsp
16. Button onion, sliced - 4 tbs
17. Coconut, thinly sliced and cut into small bits - 1/4 cup

Method:

1. Grind ingredients from 2 to 10 into a paste
2. Marinate meat with ground paste, ginger and salt for an hour
3. In a pressure cooker or heavy bottomed pan, cook meat with minimum water. If using pressure cooker, add only 1/4 cup of water and cook for about 4 whistles. Otherwise, use about 2 cups of water.
4. When the meat is cooked, add crushed garlic cloves and cook till gravy is thickened
5. Heat oil in another pan, splutter mustard seeds and add button onions
6. Add coconut bits to the above and cook till coconut bits are almost golden brown
7. Add the cooked meat to the above and fry it till the gravy is fully dry
8. When the meat masala starts to leave from the pan sides, remove from fire and serve hot.