Lamb Curry / Varuthu Aracha Mutton Kulambu

Lamb Curry / Varuthu Aracha Mutton Kulambu

The term “Varuthu Aracha” means roasted and ground. The Varuthuaracha Mutton curry is nothing but Lamb curry prepared by roasting and grinding the spices at that time of preparing the curry instead of using any spice powders for flavor and taste. This curry has fresh flavor, taste and attractive color.

Check out my other lamb/mutton recipes – Curry, fry, gravy and biryani in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/.

Let us move on to the recipe…

Varuthu Aracha Mutton Kulambu / Lamb Curry

Varuthu Aracha Mutton Kulambu / Lamb Curry

Ingredients:

  • Lamb/Mutton – ¾ kg
  • Red chilies – 8 nos
  • Coriander seeds – 1 tbsp
  • Poppy seeds – 2 tsp
  • Cumin seeds – 3 tsp
  • Onions – 3 nos
  • Coconut (shredded) – 3 tbsp
  • Ginger-garlic paste – 2 tbsp
  • Turmeric powder – ½ tsp
  • Coriander stalks – 5 nos
  • Potatoes – 2 nos
  • Salt to taste
  • Gingelly oil – 2 tbsp.

Preparation:

  • Peel and chop roughly chop 2 onions, finely chop the other onion.
  • Peel and roughly chop the potatoes into big pieces.
  • Clean and the chop the mutton to medium pieces. Clean and chop the coriander stalks.
  • Marinate the lamb/mutton pieces with ginger-garlic, salt and turmeric powder for about 30 mins.
  • Heat a tsp of oil in a kadhai, add cumin, poppy, red chilies and coriander seeds, for few mins or until a fresh aroma comes out.
  • Add in the roughly chopped onions and shredded coconut, roast them until the raw smell comes out.
  • Remove from fire, spread over a plate and bring them to room temperature.
  • Grind them to fine paste by adding water little by little.
  • Heat oil in a pressure-cooker, add in a ½ tsp of cumin seeds, finely chopped onions and cook until they turn golden brown.
  • Add in the coriander stalks and cook until they turn dark in color.
  • Add in the mutton pieces and cook until the mutton turns pale white in color.
  • Add in the ground masala along with little salt and cook for few mins or until the oil oozes out.
  • Pour in one cup of water, let it boil and pressure-cook for 4 whistles.
  • Remove the lid when the pressure subsides and keep in medium flame, until the oil separates and floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with steamed rice for lunch along with Egg omelette or Beetroot Stir-Fry 1, Beetroot Stir-Fry 2. Also goes well with dosa and parotta.

 

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