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The Watford Boys are here! With a lot of humour and their authentic Malayalee attire. Cooking good mutton has it's own ways. To start with how we did it... We steamed a whole marinated lamb, covered it with a classic masala paste and to go with it, prepared some rice cooked in lamb stock.
Ingredients:
Whole Lamp - approx. 13 kg
For marination:
Ginger - 100 grams
Garlic - 100 grams
Turmeric powder - 3 tablespoons
Salt - 3 tablespoons
For Gravy:
Oil - as required
Spices - Cinnamon, cardamom, cloves, bay leaves, mace, star anise.
Ginger - 400 grams
Garlic - 400 grams
Green chilli - 200 grams
Onion - 5 kg
Salt - to taste
Turmeric powder - 1 tablespoon
Kashmiri chilli powder - 4 tablespoons
Pepper powder - 3 tablespoons
Coriander powder - 4 tablespoons
Garam masala - 2 tablespoons
Biryani masala - 5 tablespoons
Tomatoes - 1.5 kg
Mint leaves - 1 hand full
Coriander leaves - 1 hand full
Yogurt - 5 tablespoons
Fried onion
For Rice:
Basmati rice - 4 kg
Salt - to taste
For garnish:
Fried onion
Ghee
mint leaves / coriander leaves
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