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…
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Paal Kari / Lamb Cooked in Coconut Milk
- 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 –
- 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.
This lamb curry is an authentic and traditional curry of Sivakasi (south India), my hubby’s native place. My hubby loves this a lot and so I prepare this curry very often at home. This curry is very easy to prepare, taste delicious, its aroma pulls everyone to kitchen. It’s called as low budget curry, since it’s prepared with very least number of ingredients.
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Mutton / Lamb Curry (Sivakasi Style)
- Mutton with bones – ½ Kg
- Big onion – 1 no
- Shallots/Small onion – 10 nos
- Turmeric powder – ½ tsp
- Cumin seeds – 2 tbsp
- Coriander seeds – 1 ½ tbsp
- Poppy seeds – 2 tsp
- Red chillies – 7 nos
- Garlic – 5 cloves
- Ginger – 1 inch
- Gingely/Sesame Oil – 3 tbsp
Making of Lamb Curry recipe / Mutton curry without coconut / Karikulambu without coconut –
- Clean the mutton and Chop them to medium pieces.
- Chop the big onions finely.
- Now dry roast red chillies, coriander seeds, cumin seeds, shallots and poppy seeds. Roast only for 5 mins.
- Grind all these together in a mixier by adding water to paste.
- Crush garlic and ginger.
- Heat gingely oil in a pressure cooker. Add onion and fry till it becomes transparent.
- Add ginger and garlic, fry till the raw smell goes.
- Add mutton along with turmeric powder and salt, cook for few mins or until the mutton turns to pale yellow in color.
- Now pour the grounded paste to it and cook for almost 15 mins.
- Add required amount of salt and pour 2 cups of water, let it boil.
- Pressure cook the mutton for 4 to 5 whistles.
- Remove the lid, when the pressure subsides and keep in sim for few mins, until the curry comes to the semi-thick consistency.
Ingredients getting dry roasted
Getting tempered in gingelly oil
With Grounded masala
About to pressure-cook
Mutton / Lamb Curry (Sivakasi Style)
Serve hot. Goes out well with steamed rice for lunch and idly or dosa for breakfast or dinner.