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Place of origin
Main
ingredients
Best eaten
with
Accompaniments
No. of Portions
|
:Thalassery, Kannur
: Lamb leg, Raw bananas
: Ghee rice, Steamed rice
: Pappadam, Kachumber
: 4 |
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|
| Ingredients |
Quantity
|
| Raw
bananas |
2
Nos |
| Lamb
Leg |
200
gm |
| Coconut |
1/2
a coconut |
| Coriander
powder |
15
gm |
| Red
chilly powder |
15
gm |
| Turmeric
powder |
5
gm |
| Sonf |
5
gm |
| Peeled
garlic |
5
gm |
| Curry
leaves |
1
sprig |
| Salt |
To
taste |
| |
|
Method of
preparation
1. Peel and cut the bananas
into 1/2'' pieces. Wash in
salted
water and keep aside.
2.
Clean and cut lamb leg into 1'' square
pieces.
3.
Mix the lamb and bananas with
the chilly, coriander and turmeric and
cook covered till
mutton is soft.
4.
Make a fine paste of grated
coconut, sonf and garlic.
5.
Add this paste to
the curry along with curry leaves and salt.
6.
Simmer till lamb is fully cooked and serve hot.
Courtesy:
Taj
Residency,
Calicut
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