Tag Archives: tamil mutton curry

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.

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.

 

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

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/.

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.