![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2011\/04\/lambmasala4pp.jpg\" "\\"lambmasala4pp\\"")
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Usually when the lamb season starts, I start enjoying it by grilling lamb chops. However, since it has been quite cold for over a week I decided to make an Indian curry. Even though I have been preparing Indian curries for years, I am not sure if the sources I take them from are not too “westernised”… This time I decided to look for more “genuine” sounding recipes and finally chose to adapt the Mutton Masala from the recently discovered\u00a0Hooked on Heat blog<\/a>. All I can say is I was not disappointed. The word “masala” means roughly “mixture”; on one hand it can be a mixture of spices (dried or forming a paste used in curries) and, on the other, a name of a dish and\u00a0this one tasted like nothing I have ever had at home or in any Indian restaurant. It was perfect and confirmed what I have always suspected: a good Indian dish is not necessarily full of fat! I will certainly come back to Hooked on Heat <\/a>for new recipes!<\/p>\n Since I have bad experience with whole spices in sauces and hate biting into a clove by accident, I crushed peppercorns, used powdered cinnamon and cloves. Cumin is the only spice I left whole. I have also changed a bit the ingredients’ proportions and didn’t have any coriander to sprinkle on the dish (the mint branch served merely as a decoration). However I am sure it tastes perfect with fresh coriander.<\/p>\n I used lamb instead of mutton. Maybe this is the reason I had to let the dish simmer for 3 hours; the meat softened very slowly…<\/p>\n Preparation: 3 hours<\/em><\/p>\n Ingredients (serves 4):<\/em><\/p>\n 1 kg lamb cut into 2 – 3 cm cubes<\/em><\/p>\n 1 big onion, sliced<\/em><\/p>\n 2 tablespoons oil<\/em><\/p>\n 1 teaspoon crushed garlic<\/em><\/p>\n 1 teaspoon grated\/crushed fresh ginger<\/em><\/p>\n 1 tablespoon tomato paste<\/em><\/p>\n chopped fresh chilies (I used four chilies, since they were not very hot)<\/em><\/p>\n 1 teaspoon cumin seeds<\/em><\/p>\n 2 teaspoons powdered cinnamon (the recipe calls for 1 cinnamon stick)<\/em><\/p>\n 2 teaspoons crushed black peppercorns (the recipe calls for whole peppercorns)<\/em><\/p>\n 2 teaspoons ground cloves (or whole 7-8 cloves as in the original recipe)<\/em><\/p>\n 1\/2 teaspoon powdered turmeric<\/em><\/p>\n 1 tablespoon powdered coriander<\/em><\/p>\n 1 teaspoon chili powder (or more)<\/em><\/p>\n salt<\/em><\/p>\n (chopped fresh coriander leaves)<\/em><\/p>\n Fry the cumin seeds in oil for one minute.<\/p>\n Add the onion and brown it a bit.<\/p>\n Add the meat, the fresh chillies, the garlic and the ginger.<\/p>\n Let it fry for a couple of minutes, stirring.<\/p>\n Add the chili powder, the turmeric, the powdered coriander and the salt and stir well.<\/p>\n Finally, when the meat starts to brown, \u00a0add the remaining ingredients and 500 ml water.<\/p>\n Cover and let it simmer until the meat is tender (the recipe says 30-35 minutes, but my meat became tender only after 3 hours). Add water if necessary.<\/p>\n Serve sprinkled with fresh coriander.<\/p>\n","protected":false},"excerpt":{"rendered":" Usually when the lamb season starts, I start enjoying it by grilling lamb chops. However, since it has been quite cold for over a week…<\/p>\n","protected":false},"author":1,"featured_media":4707,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[35,187],"tags":[12],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/4617"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4617"}],"version-history":[{"count":29,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/4617\/revisions"}],"predecessor-version":[{"id":12969,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/4617\/revisions\/12969"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/4707"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4617"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}