Tag Archives: aatu kari

Paal Kari / Mutton Cooked in Coconut Milk

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Paal Kari is one of the most special dishes prepared in and around Tuticorin for Christmas. This goes out well with Coconut Milk rice, Toasted Bread, Hoppers /Appam. We induce Butter Beans to this curry, but I have induced Rajma / Red Kidney Beans. Let me share the recipe…

CLICK HERE for more Christmas recipe and CLICK HERE for more Lamb Recipes.

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Paal Kari / Lamb Cooked in Coconut Milk

Ingredients:

  • Mutton / Lamb – 250 gms
  • Butter beans / Overnight soaked Rajma – 20 gms
  • Onions – 200 gms
  • Potatoes – 150 gms
  • Green chillies – 3 nos
  • Cumin seeds – 1 tsp
  • Fennel  seeds – 1 tsp
  • Black peppercorns – ½ tsp
  • Cinnamon (1” inch stick) – 2 nos
  • Coconut milk – 2 cups
  • Cloves – 5 nos
  • Star Anise –  2 nos
  • Ginger (1 “inch stick) – 1 no
  • Garlic – 7 cloves
  • Salt to taste
  • Curry leaves – 2 sprigs
  • Sesame oil – 1 tbsp.

Making of Paal Kari / Lamb Cooked in coconut milk –

Preparation:

  • Clean the lamb/mutton pieces and keep it aside.
  • Finely chop half the quantity of onion and roughly chop the rest of the pieces.
  • Peel and roughly cube the potatoes to pieces.
  • Take the roughly chopped onions, ¾ tsp of cumin seeds, fennel seeds, ginger, garlic and black peppercorns all together and coarsely crush them.
  • Bring 2 to 3 cups of water to boil in a pressure-cooker, add the mutton/lamb pieces, and all the crushed ingredients, and pressure-cook for 4 to 5 whistles.
  • Heat oil in a kadai, add cinnamon, cloves, star anise, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the finely chopped onions, and cook until they turn transparent.
  • Add the cubed potatoes and cook for 5 mins.
  • Pour the pressure-cooked mutton along with the beans and the stock.
  • Add salt, followed by the coconut milk, cover and cook until the curry thickens and the oil starts floating on the top.

Serve hot with Coconut milk rice or Toast Bread.

 

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.

Minced Meat (Lamb) Fry

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Not only me but my family loves this minced meat (Lamb) fry. I have come across this recipe in Hyderabad through my friend’s mother. She uses to prepare this very often particularly for me whenever she visits her daughter’s house.

This dish tastes too good with the perfect aroma of minced meat. Also this would be a big hit among kids. Let us move on to the recipe…

Minced Meat (Lamb) Fry

Minced Meat (Lamb) Fry

Ingredients:

  • Minced meat (Lamb) – ½ kg
  • Onions – 2 nos (medium sized)
  • Ginger – 1 inch stick
  • Garlic – 5 cloves
  • Cumin seeds – ¼ tsp
  • Ginger – garlic paste – 2 tsp
  • Chili powder – ½ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Gingelly oil – 3 tsp
  • Curry leaves – a string
  • Coriander leaves – 3 tsp (for garnishing)
  • Lemon juice – ½ tsp

Preparation:

  • Pressure cook, the minced meat along with ginger-garlic, salt with water for 3 whistles.
  • Once the pressure is released, drain the meat. Reserve the stock in a bowl.
  • Finely chop the onions
  • Heat oil in a kadai, add in the cumin seeds and curry leaves. Wait till they crackle.
  • Add in the onions followed with ginger-garlic paste and cook till they turn transparent.
  • Add in the minced meat followed with chili powder, coriander powder, turmeric powder, cumin powder and salt.
  • Cook them till the raw smell goes off and pour in a cup of reserved stock.
  • Cook till the meat becomes dry and the oil starts to separate.
  • Pour in the lemon juice and stir for a min in medium heat.
  • Transfer it to a bowl and garnish with coriander leaves.

Note:   Refrigerate the leftover stock in a container and you can use it for other dish or can be served as a soup with little pepper.