Mangalorean Mutton Gravy Recipe

Beyond Curry

Inspired Indian home cooking.

Denise D'silva Sankhé
Mangalorean Mutton Gravy Recipe
*
  • Yield:serves 2
  • Active time:30 minutes
  • Total time:2 hours
This recipe appears in:
Beyond Curry: Mangalorean Mutton Gravy

About the author: Denise D'silva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 2 bone-in lamb shanks (about 1 pound total)
  • 2 tablespoons ginger-garlic paste (or 1 tablespoon each minced ginger and garlic)
  • Kosher salt
  • 1 stick cinnamon
  • 1/2 tablespoon poppy seeds
  • 6 dry Kashmiri chillis
  • 1 cup shredded unsweetened coconut
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 3 cloves
  • 1 medium onion roughly chopped
  • 3 cups water, divided
  • 2 tablespoons vegetable oil
  • 1 large potato, quartered
  • 1 lime wedge
  • 2 tablespoons chopped coriander leaves

Directions

  1. 1.

    Rub the lamb on all surfaces with the ginger/garlic paste and salt. Allow to rest while you make the masala paste, or up to overnight in the refrigerator.

  2. 2.

    To Make the Masala: Preheat cast iron pan over high heat until smoking. Reduce heat to medium. add cinnamon, poppy seeds, chilis, coconut, coriander, cumin, and cloves. Cook, stirring and tossing constantly until fragrant, about two minutes. Transfer mixture to a bowl and allow to cool completely. Transfer to a blender, add onion and pulse, adding 1 cup of water in small increments until a smooth paste is formed.

  3. 3.

    Heat oil in the heavy-bottomed saucepan over medium-high heat until shimmering. Reduce heat to medium-low and add masala paste. Cook, stirring constantly until oil separates, about 10 minutes. The oil should take on the red color of the masala at this stage. (Take care to stand out of the way, masala pastes splutter.)

  4. 4.

    Add the lamb pieces and potato and stir until coated with masala paste. Add 2 cups water, stir to combine, and season lightly with salt (broth will reduce, so do not overseason). Bring to a boil over high heat, reduce to a bare simmer, and cook, covered, until the lamb is completely tender, about an hour and a half. Season to taste with salt.

  5. 5.

    Garnish with a sprinkle of lime and the coriander leaves. Serve hot with a loaf of bread or white rice.

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Denise D'silva Sankhé
Contributor

Born half Anglo-Indian and half Manglorean Catholic in multi-cultural Mumbai- India, Denise has been surrounded by a wonderful assortment of all things delicious from a very early age.

Her penchant for food has led her on many amazing journeys across India where she charms strangers into sharing unique recipes and discovers a little more about her country with each bite.

She is fueled by an intense love for food and a determination to keep the food traditions of her ancestors alive. A motley bunch of Anglo-Indians whose cuisine is a unique combination of Indian spices and western flavours; and Mangloreans who are famed for their delicious coastal fare.

She shares her favourite recipes and love for all things deliciously Indian in her column Beyond Curry. Simple recipes that capture the real taste of India. The food served every day in homes across India. And some unique family favorites you won’t find in a restaurant. Most of the recipes have stories around them—like all good food does.

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