Tag Archives: indian lamb 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.

 

Lamb Turnip Curry / Turnip Kari Kulambu

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This is was my second time to cook with Turnip, earlier I have shared a Turnip Stir-fry recipe. The vegetable turnip was new to me and started surfing recipes for turnip, ended up my surfing when I saw that turnip pairs well with Lamb and thought why should not try out turnip lamb combination in Indian style. Also I you can check out my other lamb and veggie combination – Lamb potato curry, Lamb Ridgegourd curry and Lamb with Brinjal curry.

The curry was good with steamed rice and egg, but it will be too good with chapathi or any Indian breads. It has a good taste with wonderful and unique aroma (both turnip and lamb). Let us move on to the recipe…

Lamb Turnip Curry / Turnip Kari Kulambu

Lamb Turnip Curry / Turnip Kari Kulambu

Ingredients:

  • Lamb / Mutton – ½ kg
  • Turnip – ¼ kg
  • Onions – 1 ½ nos
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 ¼ tsp
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Ginger-garlic paste – 1 tbsp
  • Grated coconut – 3 tbsp
  • Curry leaves – two sprigs
  • Salt to taste
  • Gingelly oil or cooking oil – 1 tbsp

Preparation:

  • Clean and chop the lamb (goat) pieces into medium size.
  • Peel and chop the turnip into medium pieces.
  • Peel and finely chop the onions.
  • Grind the grated coconut along with 2 tsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in a pressure-cooker, add in the mustard, cumin seeds and curry leaves. Wait until they crackle.
  • Add in the onions along with the ginger-garlic paste and cook for few mins, until the raw smell goes off.
  • Pour in the ground coconut mixture and cook until the raw smell goes off or until the coconut paste turns brown in color.
  • Add in the chili powder, turmeric powder, coriander powder and cook for a min.
  • Add In the lamb pieces along with the turnip pieces followed by salt and cook until the raw smell goes off.
  • Pour in two cups of water and pressure-cook for 3 whistles.
  • Remove the lid, when the pressure subsides and transfer to a bowl.

Serve hot along with steamed rice for lunch or along with chapathi for dinner.