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…
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Mutton Markandam / Lamb Ribs Curry
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 –
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.
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.
Sesame Mutton curry is something different for me, got to find when I was hunting for mutton recipes. Actually I about Mutton Nalli (Lamb Marrow Bones) for preparing Nalli Nihari, but when I found out this recipe, I thought of preparing this dish with Mutton Nalli (Lamb Marrow Bones) and few pieces of Mutton. The aroma of curry was fantastic and it tastes delicious. Sesame seeds combined with Mutton was completely different for me, since it was my first time of having this dish.
It goes out with steamed rice, but I would say that it foes our perfect with chapathi and dosa. Give a try, never miss it. Let us move on to the recipe…
Since its Friday, I am in partying mood and taking it to Fiesta Friday #82 hosted by Angie@thenovicegarderner.
Mutton (Lamb) Sesame Curry
Mutton Nalli/Lamb Marrow Bones– ½ kg
Mutton Pieces – ½ kg
Potato – 2 nos
Black peppercorns – 1 tsp
Cumin seeds – 1 ½ tsp
Fennel seeds – 1 ½ tsp
Turmeric powder – ½ tsp
Ginger-garlic paste – 1 tsp
Curd/Yogurt – 2 tbsp
Sesame/Til/Yellu seeds – 2 tsp
Cinnamon – 1 stick
Cloves – 3 nos
Star anise – 2 nos
Cashew nuts – 5 nos
Red chili – 4 nos
Garlic – 5 cloves
Onions – 3 nos (medium size)
Tomato – 2 nos
Salt to tste
Gingelly/Sesame oil – 2 tbsp
Salt to taste
About to pressure-cook
Ingredients to be roasted
Ingredients getting roasted
With onions and red chili
With onions and tomatoes
With grounded masala
Pressure-cooked mutton in gravy
Oil on the top of the curry
Mutton (Lamb) Sesame Curry
Clean the mutton (lamb) pieces, marinate them with yogurt, turmeric powder, ginger-garlic paste and salt for half an hour/30 mins.
Peel and roughly chop 2 onions and finely chop the other. Wash and finely chop the tomatoes.
Heat a tsp of oil in a kadhai, roast cumin seeds, fennel seeds, sesame seeds, cashewnuts, 3 nos of cloves, 1 cinnamon stick, 1 star anise and black peppercorns until they crackle.
Add in the roughly chopped onions and red chilies, continue roasting until for 5 mins.
Remove from fire, spread in a plate, bring to room temperature and grind them to fine paste by adding little water.
Pressure-cook the mutton along with the marinate and ½ cup of water for 4 to 5 whistles.
Remove the lid, when the pressure subsides and keep it aside.
Heat the leftover oil in a kadhai, add ½ tsp of cumin seeds and curry leaves, wait until they crackle.
Add in the finely chopped onions and cook until they turn golden brown.
Add in the tomatoes and cook until they turn mushy.
Pour in the grounded masala and cook for few mins until the raw smell goes off.
Pour in the pressure-cooked mutton along with salt and a cup of water.
Peel and rougly chop the potatoes. Add in the potatoes to the curry.
Cover and let it boil, until the gravy becomes thickens (curry consistency).
Remove from fire and serve hot.
Serve hot. Goes out well with chapathi, dosa and steamed rice.