Andhra Spicy Mamsam Vepudu (Andhra Spicy Lamb/Goat fry)

Ingredients:

Half Kilo/500 gms Lamb/Goat pieces
1 medium sized onion chopped
2 green cut into half
1 tbsp ginger garlic paste
1 tsp red chilli pwd (adjust according to taste)
1 tbsp Coriander pwd
1 tsp Cumin pwd
1 & half tsp Garam Masala pwd
1/4 tsp turmeric pwd
3-4 garlic cloves
1 tsp pepper corns
1 tbsp cumin seeds
10 curry leaves
2 tbsp butter
1 tbsp oil
salt to taste
cilantro to garnish

Process:

• Wash the meat pieces thoroughly 2-3 times with plain water and one time with turmeric added in water and drain and keep it aside.
• Roughly crush the garlic cloves, half of the cumin seeds and pepper corns together and keep it aside.
• Heat oil and add the rest of the cumin seeds and half of the curry leaves and fry till the curry leaves turn crisp.
• Add chopped onions and fry till the onions turn transparent.
• Then add turmeric, ginger garlic paste and fry for a couple of minutes till the raw smell of the ginger garlic paste goes off.
• Add the Lamb/Goat pieces along with garam masala pwd and some salt.Cover and cook for 10 mins. You need not add any water immediately after adding the meat pieces because the meat oozes out some water when we cover and cook it on medium.
• After 10 mins most of the water the meat oozed out gets evaporated and at this point add a cup of water and again cover and cook till the meat is done completely.
• Depending on the tenderness of the meat it might take a good 30 - 45 mins of cooking for the meat to be completely done.
• Once the meat is cooked switch off the flame making sure very little water is left along with the meat.
• In another wide skillet add the butter.
• Once hot add the crushed mixture of garlic, cumin and pepper. Fry it for 2 mins making sure not to burn it.
• Add the rest of the curry leaves and green chillies and fry till the curry leaves turn crisp.
• Add the cooked meat to this along with the left over water in it (make sure you have very little water left)
• Then add the coriander pwd, cumin pwd, red chilli pwd and mix.
• Adjust salt and roast it on medium-high flame till all the spices coat the meat really well and you get a nice roasted look to the meat.
• This might take approximately 5 mins of roasting on medium-high flame by constantly stirring it.
• Garnish with cilantro and switch off the flame.
• Serve this as a side with sambar, rasam or any flavored rice.

Happy Tummy :-)