Usually we use to prepare soup with Mutton Markandam / Lamb Ribs, as it said to be healthy. But in my in-laws place (Sivakasi), they use to prepare curry with Lamb Ribs which would be more delicious and goes out well with steamed rice and dosa. Let me share the recipe…
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- Mutton Markandam / Lamb Ribs – 500 gm
- Onions – 250 gm
- Mustard seeds – ¼ tsp
- Cumin seeds – 2 tbsp + ¼ tsp
- Curry leaves – a sprig
- Coriander seeds – 2 tbsp
- Red chillies – 7 nos
- Grated coconut – 4 tbsp
- Fennel seeds / Perunjeeragam – 1 tbsp
- Fenugreek seeds / Vendayam – ¼ tsp
- Cinnamon – 1 no
- Star Anise – 1 no
- Cloves – 4 nos
- Ginger – 2 “inch stick – 1 piece
- Garlic – 7 cloves
- Sesame oil – 2 tbsp
- Salt to taste
Making of Mutton Markandam / Lamb Ribs Curry –
- Peel and finely chop the onions, keep it aside.
- Heat a tsp of oil in a pressure-cooker, add the spices – red chillies, 2 tbsp of cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, cinnamon, star anise, cloves for few mins or until the raw smell goes off.
- Remove from fire, transfer it to a plate and bring it to room temperature.
- Heat oil in a pressure-cooker, add mustard and ¼ tsp of cumin seeds, curry leaves and wait until they crackle.
- Add onions and cook until they turn golden brown in color.
- Meanwhile grind the roasted spices with grated coconut, ginger and garlic to a fine paste by adding little water.
- Pour the grounded paste to the onions and cook until the raw smell goes off.
- Add the mutton markandam / lamb ribs followed by salt, and cook for few mins.
- Pour in a cup of water, let it boil and pressure-cook for 5 to 6 whistles.
- Remove the lid when the pressure releases, give a stir.
Serve hot with steamed rice, rasam and cabbage stir-fry or omelette.
Thanks friend 🙂