Tag Archives: lamb curry

Dec22

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.

 

Apr29

Minced Meat Curry

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This minced meat curry is something simple, easy and can be made in minutes. This goes out well with Poori, Idly, Dosa and Chapathi. My mother and grandmother use to prepare this very often for poori or for dosa. I like this right from my childhood. I prepare this usually when my kids demand poori for lunch. Let me share the recipe…

For my other breakfast and dinner recipes, click here.

Taking this to Fiesta Friday #117 hosted by Angie@thenovicegarderner.

Minced Meat Curry
Minced Meat Curry with Poori and Mango Cumin Chutney

Ingredients:

  • Minced meat (lamb) – ½ kg
  • Onion – 2 nos (medium size)
  • Garlic – 5 cloves
  • Ginger – 2 nos (I inch pieces each)
  • Fennel seeds – 1 ½ tsp
  • Poppy seeds – 1 ½ tsp
  • Coconut pieces – 4 tbsp
  • Cinnamon – 1 stick
  • Cloves – 3 nos
  • Star Anise – 1 no
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼  tsp
  • Salt to taste
  • Oil – 1 tbsp
  • Curry leaves – a sprig
With spices and onions
With ground coconut paste and spice powders
Masala getting thicken
With minced meat
About to pressure-cook
After pressure cooked
Minced Meat Curry
Minced Meat Curry with Poori and Mango Cumin Chutney

Preparation:

  • Peel and finely chop the onions to small pieces.
  • Take fennel seeds, poppy seeds, ginger, garlic, coconut pieces and blend them together to a fine paste by adding little water.
  • Heat oil in a pressure cooker, add in the cloves, cinnamon, star anise and wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Pour in the coconut paste, add in the chili powder, coriander powder, and cumin powder, salt and cook until the oil separates and floats on the top.
  • Add in the minced meat and cook until the raw smell goes off.
  • Pour in 1 ½ cups of water, pressure cook for 3 whistles.
  • Remove the lid when the pressure subsides, keep in low flame until the curry thickens and oil separated and floats on the top.
  • Transfer to a bowl.

Serve hot.

 

Aug25

Lamb Curry / Varuthu Aracha Mutton Kulambu

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The term “Varuthu Aracha” means roasted and ground. The Varuthuaracha Mutton curry is nothing but Lamb curry prepared by roasting and grinding the spices at that time of preparing the curry instead of using any spice powders for flavor and taste. This curry has fresh flavor, taste and attractive color.

Check out my other lamb/mutton recipes – Curry, fry, gravy and biryani in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/.

Let us move on to the recipe…

Varuthu Aracha Mutton Kulambu / Lamb Curry

Varuthu Aracha Mutton Kulambu / Lamb Curry

Ingredients:

  • Lamb/Mutton – ¾ kg
  • Red chilies – 8 nos
  • Coriander seeds – 1 tbsp
  • Poppy seeds – 2 tsp
  • Cumin seeds – 3 tsp
  • Onions – 3 nos
  • Coconut (shredded) – 3 tbsp
  • Ginger-garlic paste – 2 tbsp
  • Turmeric powder – ½ tsp
  • Coriander stalks – 5 nos
  • Potatoes – 2 nos
  • Salt to taste
  • Gingelly oil – 2 tbsp.
Ingredients getting roasted
Roasted with grated coconut and onions
Mutton under marination
Dry roasted ingredients
Grounded masala paste
Getting tempered and with onions
With marinated mutton pieces
With masala paste
With potatoes
After pressure-cook
Getting thicken in medium flame
Varuthu Aracha Mutton Kulambu / Lamb Curry

Preparation:

  • Peel and chop roughly chop 2 onions, finely chop the other onion.
  • Peel and roughly chop the potatoes into big pieces.
  • Clean and the chop the mutton to medium pieces. Clean and chop the coriander stalks.
  • Marinate the lamb/mutton pieces with ginger-garlic, salt and turmeric powder for about 30 mins.
  • Heat a tsp of oil in a kadhai, add cumin, poppy, red chilies and coriander seeds, for few mins or until a fresh aroma comes out.
  • Add in the roughly chopped onions and shredded coconut, roast them until the raw smell comes out.
  • Remove from fire, spread over a plate and bring them to room temperature.
  • Grind them to fine paste by adding water little by little.
  • Heat oil in a pressure-cooker, add in a ½ tsp of cumin seeds, finely chopped onions and cook until they turn golden brown.
  • Add in the coriander stalks and cook until they turn dark in color.
  • Add in the mutton pieces and cook until the mutton turns pale white in color.
  • Add in the ground masala along with little salt and cook for few mins or until the oil oozes out.
  • Pour in one cup of water, let it boil and pressure-cook for 4 whistles.
  • Remove the lid when the pressure subsides and keep in medium flame, until the oil separates and floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with steamed rice for lunch along with Egg omelette or Beetroot Stir-Fry 1, Beetroot Stir-Fry 2. Also goes well with dosa and parotta.