Singaporean North Indian cuisine

[DigitaL VampirE]

I have decided to share my own concoction of a North Indian dish generally enjoyed by Singaporean North Indians. Recipes vary, but all are essentially hot and spicy. Not for the faint hearted or anyone who dislikes breaking out in sweat.

Mutton curry (can be substituted with lamb)

1. 1 large onion
2. 3 red chillis (chopped)
3. 4 red bird's eye chillis (chopped)
4. 1 cup coconut milk
5. 1 teaspoon ginger paste
6. 1 teaspoon garlic paste

1 teaspoon mustard seeds
5 curry leaves
Half a kilo Mutton (goat meat) (chopped in cubes)
3 bay leaves
4 whole cloves
1 1/2 teaspoon corainder seeds
2 cardamom
1/2 teaspoon turmeric (Haldi powder)
2 dried whole red chilis
1/3 cup vegetable oil
Salt to taste

Make into a paste the first six ingredients in the above list by adding a little amount of water and put it aside.

Make into a powder cloves, coriander seeds, cardamom, turmeric, and mustard seeds.

Mix mutton pieces, salt, and the paste. Keep aside for 40 minutes and then in a pot, in sufficient amount of water, cook on medium heat until the meat becomes tender.

Heat oil in a large skillet. When oil is hot, add chopped red chillis, dried chillies bay leaves, and the above meat. Do not add any remaining liquid from the marinade. This will be needed later. Stir fry on high heat for at least 10 minutes and then add the powdered spices. Fry for two more minutes on low heat and then add the remaining liquid from the marinade dish. Cook on low heat for a further 20 minutes or until the sauce thickens.

Serve hot with plain rice and place a jug of icy cold water nearby.
Get someone ready with a camera and watch you eat.