Lamb Curry with Dal and Eggplant / Kathirikkai Kari Kulambu / Village Style Mutton Curry

Lamb Curry with Dal and Eggplant / Kathirikkai Kari Kulambu / Village Style Mutton Curry

This is a traditional south Indian Lamb curry, but now I am not sure that how many of us prepare this curry. This one is being a grandma’s recipe so that thought of sharing with you all. This curry tastes good, lamb with the combination of eggplant/brinjal is a heavenly dish, and here I have induced dal also. So let you guys give a try to this dish. Let us move on to the recipe…

Lamb / Mutton curry with Dal and Eggplant

Lamb / Mutton curry with Dal and Eggplant

Ingredients:

  • Lamb / Mutton – ¾ kg
  • Red lentil / Masoor dal – 2 tbsp
  • Eggplant / Baby Brinjal – ¼ kg
  • Coconut pieces – 20 gm (2 tbsp)
  • Onion – 1 ½ no (medium size)
  • Cinnamon – 2” inch stick
  • Cloves – 3 nos
  • Star Anise – 1 no
  • Curry leaves – two strings
  • Garlic – 5 cloves
  • Ginger – 1” inch stick
  • Cumin seeds – 2 tsp
  • Fennel seeds – 1 tsp
  • Black pepper – 1 tsp
  • Red chilies – 6 nos
  • Coriander seeds – 3 tsp
  • Gingelly/Sesame oil – 1 tbsp
  • Salt to taste

Preparation:

  • Chop the onions to medium size. Clean and chop the lamb/mutton pieces into medium size.
  • Dry roast cumin, coriander, black pepper and fennel seeds along with ginger, garlic, red chilies and coconut pieces.
  • Chop the eggplant/brinjal pieces lengthwise into 4 equal portions.
  • Bring them to room temperature and grind all these together by adding little water to a fine paste.
  • Heat oil in a pressure cooker, add cinnamon, cloves, star anise and curry leaves. Wait till they crackle.
  • Add the onions and cook till they turn golden brown.
  • Add in the lamb/mutton pieces along with the red lentils. Cook for few mins till the meat changes in color.
  • Pour in the grounded masala along with salt, turmeric powder and cook till the raw smell goes off and the masala turns dark in color.
  • Add in the eggplant/brinjal pieces and cook for few mins.
  • Pour in two cups of water and let it boil. Cover and pressure cook for 4 whistles.
  • Transfer it to a bowl.

Serve hot with steamed rice and omelette. Also it goes out well with dosa.

 

 

 

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