Tag Archives: mutton curry recipe

Oct17

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.

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.

 

Aug21

Sesame Mutton (lamb) Curry / Yellu Kari Kulambu

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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 (Lamb) Sesame Curry

Ingredients:

  • 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
Marinated muttpn
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
Pressure-cooked mutton in gravy
Getting boiled
Getting cooked
Oil on the top of the curry
Mutton (Lamb) Sesame Curry

Preparation:

  • 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.

Check out other Lamb/Mutton recipes: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/.