Billy G (Billy as a slang for goat or lamb and G as for gongura - rosella leaf)- that’s what we call this special one, Lamb and Mutton dishes always bring out the robustness of the ingredients used in this case; it’s the Pulicha keerai (rosella leaves), The spices used shouldn’t topple the characteristics nevertheless should compliment it.
In my vague memory a classic from neighbouring state of Andhra Pradesh found its way into Tamil Nadu cos of the nadodi’s, The Gongura Mamisam has a version in Tamil Nadu called Pulicha keerai Kari, in local eateries and other renowned restaurants the Kari is often garnished with Strips of fried ginger, And the ginger mellowed down the tanging sensation of the rosella leaves and added a character to Mutton.
I wanted to keep all this in mind before wielding my take on this classic and reimagining without forging its identity, considerable enhancements are needed yet the trueness of flavours needs to be intact, Lamb sure oozes its character unlike Mutton who tends to be sharper and more robust the lamb mellows it down, to add more character the Ginger dice just like the ginger strips weaves it’s fair share of bewilderment. . . . #nadodikl #modernnomads #flavourfuldisruptors #chefje #klfinedining #eurekachefblogspot #engagingnomadiccusine #rosella #tamilnadu #Kerala #srilanka #cuisinewithpurpose