Tag Archives: Indian lamb recipe

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.

Nalli Nihari

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Nihari is a Mughlai dish prepared with the Bone Marrow (nalli) of young lamb with spices for flavor. It one of the most familiar dish after Biryani in Mughlai Cuisine. It is one of the royal dish served in most of the star hotels. Nalli Nihari is prepared in pots and takes almost 7 to 8 hrs to get done.

This was long term try, just like that happen to try today. It was delicious, and the whole house not only our house even our corridor was filled with the aroma of this Nalli Nihari. Even loved in the home, such a finger licking dish, that everyone should give a try. Let us move on to the recipe…

Do check out my other Lamb recipes in this link: Lamb / Mutton

Ingredients:

  • Nalli / Bone Marrow – ½ kg
  • Onions – ½ kg
  • Wheat flour – 1 tbsp
  • Red chilies – 8 nos
  • Fennel seeds – 2 tsp
  • Poppy seeds – 2 tsp
  • Cinnamon – 2 sticks (1 inch each)
  • Cloves – 5 nos
  • Nutmeg – 1 no
  • Mace – 2 nos
  • Cumin seeds – 2 tsp
  • Bay leaf – 2 nos
  • Green Cardamoms – 3 nos
  • Black Cardamoms – 3 nos
  • Black peppercorns – 2 tsp
  • Ginger powder – 1 tsp
  • Roasted Channa dal – 1 tbsp
  • Ghee/Clarified butter – 3 tbsp
  • Salt to taste

Preparation:

  • Peel and thinly slice the onions to pieces (lengthwise). Keep it aside.
  • For Nihari Masala: Dry roast red chilies, fennel seeds, poppy seeds, cinnamon, cloves, nutmeg, mace, cumin seeds, bay leaf, cardamoms, black peppercorns all together for few mins or until a flavorful aroma comes out.
  • Spread the roasted spices in a plate, bring it to room temperature, and grind all these together to a fine powder along with ginger powder and roasted channa dal.
  • Heat ghee/clarified butter in a pressure cooker, add in the thinly sliced onions and cook until they turn brown in color.
  • Take out half the quantity of browned onions and keep it aside.
  • Add in the nalli pieces, along with the grounded nihari masala and salt. Cook until the raw smell goes off.
  • Pour in 1 cup of water, pressure cook for 3 whistles. Remove the lid, when the pressure subsides.
  • Take the wheat flour in a bowl and mix it well with water (no lumps should be formed).
  • Add in the leftover browned onions along with another tbsp of nihari masala, wheat flour mixture and cook until the raw smell goes off and the gravy thickens.
  • Transfer it to a bowl and garnish with coriander leaves.

Serve hot. Goes out well with biryani, pulav or any Indian flat breads. I have accompanied it with plain pulav, chapathi and raita.