Category Archives: Mutton

Apr27

Mutton (Lamb) Head Roast / Thalakari Varuval / How to make Thalakari Varuval with Video

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Varuval is a semi-dry dish which is can be served as a side dish for rice, idly or dosa. Also, generous amount of oil is used in this dish, as the food gets cooked more in oil and less of water. Thala Kari Varuval or Lamb Head roast is one of the common dish among all the south Indian families (consuming non-vegetarian). Also, I have shared 2 variants of Lamb head curry / Thala Kari kulambu in my earlier posts, also click here to check out the recipe – Lamb Head Curry / Thala Kari Kulambu – 1 and Lamb Head Curry / Thala Kari Kulambu – 2.

CLICK HERE for more Lamb / Mutton / Goat recipes.

Coming to this varuval or roast, I have cooked the lamb head / Thala Kari with few ingredients available in all kitchens, but it tastes delicious. Let me share the recipe…

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Lamb Head Roast / Thalakari Varuval

Ingredients:

  • Mutton (Lamb) Head – ¼ kg
  • Onions – 3 no’s (medium size)
  • Chilli powder – 1 tsp
  • Cumin seeds – 2 ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Pepper – 1 tsp
  • Ginger – 1 “inch stick – 1 no
  • Garlic – 6 cloves
  • Salt to taste
  • Sesame oil – 2 tbsp

Making of Lamb Head Roast / Thalakari Varuval –

Preparation:

  • Peel and finely chop the onions.
  • Clean the mutton head and roughly chop them into pieces.
  • Crush the ginger, garlic, 2 tsp of cumin seeds, black pepper to a coarse powder.
  • Heat oil in a pressure cooker, add mustard seeds, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn golden brown, add the crushed spice masala (ginger, garlic, cumin and peppercorns).
  • Add the red chilli powder and turmeric powder, cook until the raw smell of the powder goes off.
  • Add the lamb head / thala Kari, salt and cook for 3 mins.
  • Pour ½ cup of water, and pressure-cook for 3 whistles or cover and cook until the meat is cooked.
  • Once the meat is cooked, remove the lid and cook in medium flame until the water evaporates and the oil floats on the top of the varuval.
  • Garnish with coriander leaves.

Serve hot. Goes out well with steamed rice or idly or dosa.

Note: After cooking when you need it to be gravy, you can wait until the oil floats on the top and remove the dish else if you want it to be dry, you can cook until the water evaporates and remove the dish.

Jan3

Mutton Dalcha Recipe / How to make dalcha in pressure cooker / Lamb Dalcha recipe

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Dalcha is the most popular Indian stew served along with Biryani, pulav, dosa or chapathi. Dalcha is prepared with lentils, mutton and flavored with ginger, garlic and few spices. Recently I came across a television show, where chef. Damo shared the recipe of Dalcha. And so prepared it for my New Year lunch along with Mutton Biryani, onion-tomato raita and boiled eggs – It was yummmm. We all liked it to the core. Later for dinner, I served it with Dosa. Let me share the recipe…

New year lunch 2017 - Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

New year lunch 2017 – Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

CLICK HERE for more Mutton/Lamb recipes and CLICK HERE for varieties of biryani and biryani side dish recipes.

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Mutton Dalcha

Ingredients:

  • Mutton Bones with little meat – 200 gms
  • Split Pigeon peas / Toor dal / Tuvaram Paruppu – 3 tbsp
  • Red lentil / Masoor dal – 4 tbsp
  • Onions – 150 gms
  • Tomatoes – 75 gms
  • Brinjal / Eggplant – 4 nos
  • Turmeric powder – ½ tsp
  • Green chillies – 2 nos
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 3 stalks
  • Ginger (1” inch stick) – 2 nos
  • Garlic – 6 cloves
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Sesame oil / Nallennai – 3 tbsp.

Making of Mutton Dalcha –

Preparation:

  • Peel and finely chop ¼ portions of onions and roughly chop the rest. Finely chop tomatoes into pieces.
  • Crush the ginger and garlic, keep it aside. Break the green chillies into pieces and keep it aside.
  • Heat pressure cooker, pour 2 cups of water in a pressure cooker and bring it to boil.
  • Add the mutton bones pieces followed by the lentils, crushed garlic and ginger, green chillies, roughly chopped onions, cumin seeds and turmeric powder and pressure-cook for 4 to 5 whistles or until they are cooked.
  • Meanwhile heat oil in a heavy bottom vessel, add the curry leaves, add the finely chopped onions and cook until the onions turn golden brown.
  • Add the finely chopped tomatoes and cook until they turn mushy.
  • Clean and chop the brinjals lengthwise, add it and cook for a min.
  • Add the chilli, coriander powder and salt, pour 2 cups of water, cover and cook for few mins or until the brinjal is 75% cooked.
  • Pour the pressure-cooked mutton bones and lentil to the brinjal, cover and cook for few mins or until the curry thickens and the oil starts floating on the top of the curry.
  • Garnish with finely chopped coriander leaves.

Serve hot with Biryani, raita and boiled eggs or with idly or with dosa.

CLICK HERE for varieties of Biryani and CLICK HERE for varieties of Dosa.

 

Oct17

Mutton Markandam / Lamb Ribs Curry

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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…

For more Lamb/Mutton recipes (Gravy, Fry, Biryani, Pulav, Curry) – CLICK HERE.

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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.