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 Curry

Ingredients:

• 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 –

Preparation:

• 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.