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 – 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
- 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.