Tag Archives: goat curry

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 Ridge gourd Curry

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My mom and grand ma use to prepare mutton (goat/lamb) curry with brinjal (baby eggplant) and potato and also I have shared those recipes with you. But this curry is completely different when I heard through one of my friend that they use to prepare mutton curry with Ridge gourd and also she told me to give a try. I too gave a try, the curry was awesome and the ridge gourd very delicious when combined with mutton.

It goes out well with steamed rice and dosa. Let us move on to the recipe…

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Ingredients:

  • Mutton – 500 gm (with bones)
  • Ridge gourd – 300 gm
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Onion – 2 nos (100 gm)
  • Curry leaves – a string
  • Grated Coconut – 4 tbsp
  • Cumin seeds – 2 tsp
  • Mustard seeds – ¼ tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Ginger-garlic paste – 1 tbsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean and chop the mutton pieces into medium size.
  • Peel and chop the ridge gourd to medium size.
  • Peel and finely chop the onions.
  • Pressure-cook mutton pieces along with ¼ tsp of turmeric powder, 1 tsp of chili powder, salt with a cup of water for three whistles.
  • Heat oil in a kadai, add in mustard, fenugreek (methi) seeds and curry leaves. Wait until they crackle.
  • Take coconut, cumin seeds together in a blender and blend them to a fine paste by adding little water.
  • Add in the onions and ginger-garlic paste, cook until the onions turn transparent.
  • Pour in the grounded masala and cook until the raw smell goes off.
  • Add in the ridge gourd followed by little salt and turmeric powder, cook for few mins and pour in a cup of water, wait until it begins to boil.
  • Now add in the boiled mutton pieces along with the water, sprinkle the leftover chili powder.
  • Cover with the lid and wait until it the ridge gourd is well cooked and the curry thickens and the oil floats on the top.

Serve hot with steamed rice, dosa or chapathi.

 

 

Lamb head curry / Aatu thala curry

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Lamb head / Thala curry is one of the most delicious curry among all the other spare parts of Lamb. I prepare it whenever I get Lamb head. Other than brain you could use all the head pieces which includes eyes, tongue, ear and so on. This goes out well with rice, idli, dosa and so on. I have tried out my own version of this curry without coconut. It was delicious and aromatic.

Lamb head curry / Aatu thala kuzhambu / Thala kari

Lamb head curry / Aatu thala kuzhambu / Thala kari

Ingredients:

  • Lamb head / Aatu thala – ½ kg
  • Big onions – 3 nos
  • Cumin seeds – 3 tsp
  • Peppercorns – 3 tsp
  • Curry masala powder – 1 tsp (Available in all Indian stores)
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Garlic – 10 cloves
  • Ginger – 2” inch stick
  • Mustard seeds – ¼ tsp
  • Methi seeds – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp

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Preparation:

  • Finely chop the onions and crush them.
  • Peel and crush the ginger and garlic.
  • Crush cumin seeds and peppercorns.
  • Heat oil in kadai or pressure cooker.
  • Put mustard seeds, ¼ tsp of cumin seeds, methi seeds and curry leaves. Wait till they crackle.
  • Put onion, ginger-garlic and fry them till they turn golden brown.
  • Put the crushed spices and fry them till the raw smell goes off.
  • Put the Lamb head and fry them for a minute.
  • Put turmeric powder, chilli powder and salt.
  • Fry it till the raw smell goes off.
  • Pour 2 cups of water and allow it to boil.
  • Put curry masala powder and stir it well.
  • Cover with the lid and wait till get cooked or pressure cook it.
  • When it’s cooked, remove the lid and put it in sim. Wait till the oil separates and floats on the top.

Serve hot with dosa, idli, rice and so on.