Pica-Pica
Submitted by:
4-6 people
Ingredients:
1/2 cup olive oil
8 lamb chops, bone removed and cut into cubes
10 garlic cloves, minced
1 large white onion, chopped
1 (2-inch) piece of ginger, peeled and minced
1/2 tsp black pepper
1 tbsp ground cumin seeds
1 tbsp turmeric powder
1 tbsp curry powder
1 tbsp cinnamon powder
1 tbsp garam masala powder
1 cup cilantro, chopped
2 cans (800 ml each) coconut milk
2 cups fresh tomatoes, chopped
1/2 cup plain Greek yogurt
1 packet of frozen ready-to-eat paratha bread, pan-fried as per the instructions on the packet and sliced into triangles
Salt, to taste
Instructions:
In a pan over medium-high heat, add olive oil and sear the lamb on all sides. Add garlic, onion, and ginger, and sauté for 2 minutes until fragrant. Add black pepper, cumin seeds, turmeric powder, curry powder, cinnamon powder, garam masala powder, cilantro, and season with salt. Stir well to combine and continue to cook for a minute until fragrant. Add coconut milk and bring to a boil. Turn the heat down and bring to a simmer, stirring occasionally so the coconut milk does not stick to the bottom of the pan. If the sauce starts to dry up, add more coconut milk. Simmer for 45 minutes until the lamb is tender.
Once the lamb is tender, add tomatoes and cook for 5-10 minutes more. Once the oil separates from the gravy on the sides of the pan, the lamb is done. Decrease heat to the lowest setting and add yogurt. Stir to combine and remove from the heat.
To serve, garnish the lamb curry with additional cilantro, a few dollops of yogurt, and warm parathas.
Special Notes:
The best flavor of parathas to pair with the lamb curry is onion parathas.
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