Red meat do not usually make it to our kitchen esp., due to diet restrictions. Therefore an occasional portion of lamb is what I cook just when the family expresses the need for it.
The options are plenty to roast, to fry, to bake to grill so on and so forth..........however, I chose to have it cooked dry.Somehow - this is how I like it for 2 reasons: One, the masala coats the meat quite well and that enhances the taste.Two, there won't be leftovers ............:)
Step 1: Boil together 3 medium sized onions, 1 large tomato, 2 garlic pods with salt. When cool ,puree this into a fine paste.
Step 2: Wash and clean the pieces of mutton, add salt,turmeric and pepper powder and cook it on low heat. Add water only if necessary as the stock would seep out of the meat eventually.
Step 3: Heat oil , add the onion tomato puree and fry well........this process would take sometime to cook. When the water evaporates add turmeric powder, chilly powder and coriander powder.Add garam masala if you wish. Let it cook until the oil separates at the side of the pan and the puree turns into a deep red color.
Step 4: Now add the stock to dilute the paste and then mix in the pieces. Keep it covered and let the masala coat the meat.Once it all combines well , toss in a few curry leaves. Pound a few pepper corns, cumin and fennel together and sprinkle it all over . Mix well, turn off the heat and garnish with fresh coriander.
Serve hot with rotis or rice. Ingredients in this could be adjusted according to the portion of meat...therefore I have not given exact measures.