kolhapuri kaala lamb sukka

Lamb

Kolhapuri kaala lamb sukka

Maunika Gowardhan shares her recipe for lamb fry, a classic dry curry in Kolhapuri cooking. Serve it as part of a sumptuous Diwali spread.

820g shoulder of lamb on the bone, cut into bite-size chunks – ask your butcher to do this or see intro

10 garlic cloves

3 heaped tbsp greek yogurt

250g onions (about 2 small onions), halved

4 bird’s eye green chillies

1 tbsp vegetable oil

120g grated fresh coconut (see tips)

For the sukka

3 tbsp vegetable oil

6-8 curry leaves

250g onions (about 2 small onions), finely chopped

Pinch sugar

Juice 1 lemon to serve

Chapati or rice to serve

For the Kolhapuri kaala masala

1 cinnamon stick (about 5cm long)

1 tsp black peppercorn

1 tsp sichuan pepper

5 cloves

2 star anise

1 tsp cumin seeds

1 tbsp coriander seeds

Ingredients

Meals & Dishes