Tag Archives: mutton kulambu

Laal Maas – Rajasthani Cuisine

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Laal Maas is a traditional red fiery curry prepared with goat/lamb, and one among the popular food in Rajasthani Cuisine. I have tried out Laal Maas few months back, never too pictures to update in blog. But this time recently I have been to Kava – Fairfield for their Marwari Food Festival, had Laal Maas and this wanted my hubby to prepare it again for him.

An easy, simple, delicious and heavenly dish for all the non-vegetarian (Meat Lovers). I have two types of red chillies, one is the regular one and the other in the byadagi chilli which gives color and is less spicy. In case you don’t get byadagi red chillies, you can substitute the recipe with regular red chilli powder and Kashmiri red chilli powder.

Taking this to Fiesta Friday, hosted by Angie@thenovicegarderner.

Goes out well with Naan, roti, pulao or any Indian flat breads. I have paired it with my all-time favorite Coconut milk rice.I have referred Chef Kunal Kapoor recipe for the making. Give a try…

Laal Maas

Laal Maas

Ingredients:

  • Mutton – 500 gm
  • Dry red chilli – 5 nos
  • Byadagi red chilli – 8 nos
  • Ginger-garlic paste – 5 tbsp
  • Curd / Yogurt – 1 cup or 5 tbsp
  • Garlic cloves – 8 nos
  • Onions – 250 gm
  • Cloves – 8 nos
  • Mustard oil – 4 tbsp
  • Ghee/Clarified buter – 1 tbsp
  • Salt to taste

Making of Laal Maas:

Preparation:

  • Chop the mutton to medium pieces, clean and keep it aside.
  • Soak red chillies in water for 15 to 20 mins, Grind them to a fine paste and keep it aside.
  • Peel the garlic and finely chop them into pieces.
  • Peel and thinly slice the onions (lengthwise).
  • Heat a pressure-cooker or a heavy bottomed vessel, pour the mustard oil, keep in high flame, and wait until the oil starts to smoke.
  • Remove from fire and bring it to room temperature, once it starts smoking.
  • Heat the oil, once it comes to room temperature, add cloves and onions, and cook until the onions turn brown in color.
  • Add the mutton pieces and cook for 5 mins in high flame.
  • Add the ginger-garlic paste and cook for 5 mins in high flame.
  • Pour the yogurt/curd followed by salt and cook in medium flame for 3 mins and simmer until the oil separates.
  • Pour a cup of water, cover and cook or pressure-cook for 3 to 4 whistles until the mutton pieces are cooked.
  • Meanwhile heat ghee/clarified butter in a small kadai, add the garlic pieces and cook until they start brown in color.
  • Open the lid, pour this garlic to the curry once when the mutton pieces are cooked.

Serve hot with any Indian flat breads or pulao.

 

Lamb Turnip Curry / Turnip Kari Kulambu

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This is was my second time to cook with Turnip, earlier I have shared a Turnip Stir-fry recipe. The vegetable turnip was new to me and started surfing recipes for turnip, ended up my surfing when I saw that turnip pairs well with Lamb and thought why should not try out turnip lamb combination in Indian style. Also I you can check out my other lamb and veggie combination – Lamb potato curry, Lamb Ridgegourd curry and Lamb with Brinjal curry.

The curry was good with steamed rice and egg, but it will be too good with chapathi or any Indian breads. It has a good taste with wonderful and unique aroma (both turnip and lamb). Let us move on to the recipe…

Lamb Turnip Curry / Turnip Kari Kulambu

Lamb Turnip Curry / Turnip Kari Kulambu

Ingredients:

  • Lamb / Mutton – ½ kg
  • Turnip – ¼ kg
  • Onions – 1 ½ nos
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 ¼ tsp
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Ginger-garlic paste – 1 tbsp
  • Grated coconut – 3 tbsp
  • Curry leaves – two sprigs
  • Salt to taste
  • Gingelly oil or cooking oil – 1 tbsp

Preparation:

  • Clean and chop the lamb (goat) pieces into medium size.
  • Peel and chop the turnip into medium pieces.
  • Peel and finely chop the onions.
  • Grind the grated coconut along with 2 tsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in a pressure-cooker, add in the mustard, cumin seeds and curry leaves. Wait until they crackle.
  • Add in the onions along with the ginger-garlic paste and cook for few mins, until the raw smell goes off.
  • Pour in the ground coconut mixture and cook until the raw smell goes off or until the coconut paste turns brown in color.
  • Add in the chili powder, turmeric powder, coriander powder and cook for a min.
  • Add In the lamb pieces along with the turnip pieces followed by salt and cook until the raw smell goes off.
  • Pour in two cups of water and pressure-cook for 3 whistles.
  • Remove the lid, when the pressure subsides and transfer to a bowl.

Serve hot along with steamed rice for lunch or along with chapathi for dinner.

 

Mutton Ridge gourd Curry

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My mom and grand ma use to prepare mutton (goat/lamb) curry with brinjal (baby eggplant) and potato and also I have shared those recipes with you. But this curry is completely different when I heard through one of my friend that they use to prepare mutton curry with Ridge gourd and also she told me to give a try. I too gave a try, the curry was awesome and the ridge gourd very delicious when combined with mutton.

It goes out well with steamed rice and dosa. Let us move on to the recipe…

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Ingredients:

  • Mutton – 500 gm (with bones)
  • Ridge gourd – 300 gm
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Onion – 2 nos (100 gm)
  • Curry leaves – a string
  • Grated Coconut – 4 tbsp
  • Cumin seeds – 2 tsp
  • Mustard seeds – ¼ tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Ginger-garlic paste – 1 tbsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean and chop the mutton pieces into medium size.
  • Peel and chop the ridge gourd to medium size.
  • Peel and finely chop the onions.
  • Pressure-cook mutton pieces along with ¼ tsp of turmeric powder, 1 tsp of chili powder, salt with a cup of water for three whistles.
  • Heat oil in a kadai, add in mustard, fenugreek (methi) seeds and curry leaves. Wait until they crackle.
  • Take coconut, cumin seeds together in a blender and blend them to a fine paste by adding little water.
  • Add in the onions and ginger-garlic paste, cook until the onions turn transparent.
  • Pour in the grounded masala and cook until the raw smell goes off.
  • Add in the ridge gourd followed by little salt and turmeric powder, cook for few mins and pour in a cup of water, wait until it begins to boil.
  • Now add in the boiled mutton pieces along with the water, sprinkle the leftover chili powder.
  • Cover with the lid and wait until it the ridge gourd is well cooked and the curry thickens and the oil floats on the top.

Serve hot with steamed rice, dosa or chapathi.