This lamb curry is an authentic and traditional curry of Sivakasi (south India), my hubby’s native place. My hubby loves this a lot and so I prepare this curry very often at home. This curry is very easy to prepare, taste delicious, its aroma pulls everyone to kitchen. It’s called as low budget curry, since it’s prepared with very least number of ingredients.
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- Mutton with bones – ½ Kg
- Big onion – 1 no
- Shallots/Small onion – 10 nos
- Turmeric powder – ½ tsp
- Cumin seeds – 2 tbsp
- Coriander seeds – 1 ½ tbsp
- Poppy seeds – 2 tsp
- Red chillies – 7 nos
- Garlic – 5 cloves
- Ginger – 1 inch
- Gingely/Sesame Oil – 3 tbsp
Making of Lamb Curry recipe / Mutton curry without coconut / Karikulambu without coconut –
- Clean the mutton and Chop them to medium pieces.
- Chop the big onions finely.
- Now dry roast red chillies, coriander seeds, cumin seeds, shallots and poppy seeds. Roast only for 5 mins.
- Grind all these together in a mixier by adding water to paste.
- Crush garlic and ginger.
- Heat gingely oil in a pressure cooker. Add onion and fry till it becomes transparent.
- Add ginger and garlic, fry till the raw smell goes.
- Add mutton along with turmeric powder and salt, cook for few mins or until the mutton turns to pale yellow in color.
- Now pour the grounded paste to it and cook for almost 15 mins.
- Add required amount of salt and pour 2 cups of water, let it boil.
- Pressure cook the mutton for 4 to 5 whistles.
- Remove the lid, when the pressure subsides and keep in sim for few mins, until the curry comes to the semi-thick consistency.
Serve hot. Goes out well with steamed rice for lunch and idly or dosa for breakfast or dinner.