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Mutton Albaras
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Posted by:jrt
Among the Bene Israel, goat or lamb curry is a common dish. For more information, visit www.jewsofindia.org.
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Ingredients
8 – 10 thick mutton cutlets or 2 pounds boneless mutton
3 large tomatoes
3 large pink onions
3 large potatoes
2-inch piece of ginger
6 flakes of garlic
3 green or red chili peppers
½ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon ground black pepper
½ teaspoon salt or to taste
2 tablespoons lime juice or white vinegar
½ cup oil
½ cup matzah meal
Directions
- Grind all the spices together to a paste. Add lime juice or vinegar and salt.
- Roll the mutton cutlets in the spice paste and leave them to marinate for about 2 hours.
- Peel and cut the onions in thick circles.
- Peel and cut the potatoes in thick circles.
- Dip in matzah meal and pan fry lightly over medium heat to seal the juices and the marinade. Remove all the cutlets to a large glass dish.
- Apply some of the remaining marinade to the onion circles. Fry quickly and arrange on top of the cutlets.
- Apply the remaining marinade to the potato circles and stir them in warm oil for one minute. Remove from the frying pan and arrange them on top of the onions.
- Cut the tomatoes in thick circles and arrange as a topmost layer. Cover the dish with aluminum foil.
- Preheat the oven to 400 degrees Fahrenheit. Put the lamb cutlet dish into the oven and cook covered for one hour. Bring the oven temperature down to 300 degrees and cook for another hour.
- There is no need to turn the pieces over. If there is too much gravy, remove the foil during the last half hour and let it dry a bit.
Reader Comments
Micheal says...
All things codednersi, this is a first class post
May 16, 2016 (report abuse)