Spongy Lamb/Goat Ularthu Masala: A Kerala-Inspired Recipe
30 minutes
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About Spongy Lamb/Goat Ularthu Masala: A Kerala-Inspired Recipe
Inspired by a friend's rave reviews of Eastern Condiments' Beef Ularthu Masala, I created this delicious recipe using minced lamb or goat. While the original recipe called for beef, this adaptation delivers the same incredible soft and spongy texture, vibrant color, and aromatic flavor that made the masala so famous in Kerala.This flavorful minced meat dish is perfect as a hearty side dish or a light lunch option. The Eastern Beef Ularthu Masala is the star of the show, adding a unique depth and complexity that's simply irresistible. Get ready to impress your taste buds!This recipe is easy to follow, even for those new to working with minced meat. Try it and experience the magic of Eastern Beef Ularthu Masala for yourself!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Meat & Marinade
- 500 gm Lamb Or Goat minced
- 1 tsp Chili Powder
- 1/2 tsp Turmeric Powder
Aromatics
- 2 Onions finely chopped
- 6 clove Garlic
- 2 inches Ginger
- 2 tsp Ginger-Garlic Paste
- 8-10 Curry Leaves
Spices & Masala
- 2 tsp Eastern Beef Ularthu Masala
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
Instructions
Prepare the Meat
- Peel and finely chop the onions. Crush the ginger and garlic using a pestle and mortar. Pressure cook the minced meat with 1 tsp chili powder, 1/2 tsp turmeric powder, and half of the crushed ginger-garlic in water for 3 whistles. Once the pressure subsides, open the lid and drain excess water. Set the meat aside.
Sauté Aromatics and Spices
- Heat oil in a kadai (wok or pan). Add mustard seeds, cumin seeds, and curry leaves. Cook until they crackle.
- Add the chopped onions and the remaining crushed ginger-garlic. Sprinkle in 1 tsp of Eastern Beef Ularthu Masala and cook until the onions are golden brown.
Combine and Simmer
- Add the pressure-cooked minced meat to the kadai. Stir in the remaining 1 tsp of Eastern Beef Ularthu Masala and salt to taste. Cook until the raw smell disappears, adding a tablespoon of water as needed, until the minced meat turns dark brown.
Serve
- Serve hot with steamed rice and your favorite curry.
Recipe Notes
Expert Tips
- For extra flavor, marinate the minced meat with the spices for at least 30 minutes before pressure cooking.
- Adjust the amount of chili powder to your preferred spice level.
- If you don't have a pressure cooker, you can simmer the meat on the stovetop in a covered pot for about 20-25 minutes.
- Garnish with fresh cilantro or chopped green chilies before serving for added visual appeal and flavor.
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Recipe Nutrition
Calories: 308kcalCarbohydrates: 7gProtein: 18gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 71mgSodium: 78mgPotassium: 374mgFiber: 1gSugar: 2gVitamin A: 182IUVitamin C: 37mgCalcium: 45mgIron: 2mg
Madraasi Deepa
Articles: 146
5 Comments
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Looks so appetizing! Thank you for posting.
This is fantastic! Thank you for sharing.
This is amazing! Excited to make it.
Looks so yummy! Excited to make it.
What a great recipe! Thanks for sharing.