simple recipes

Lamb Curry South Indian Recipe

indian lamb curryThe other day when we were shopping at the grocery store, we picked up a pair of lamb shoulders. The only recipe I could think of making with it was my mum’s mutton curry which she prepared every time we had special guests over at home.

There are very few dishes I make which are an exact replica of the way my mom does. And one of them is this mutton curry recipe which we make 99% of the time whenever we buy lamb or goat. The gravy is more on the watery side which we often enjoy on chilly nights. Lamb curry is best served over steamed rice and a few slices of raw onion.

This recipe is made in pressure cooker which helps in cooking the meat faster. You can also make this in a heavy bottomed pan with a lid. It would just take a lot longer to cook the meat. Nonetheless, slow cooked dish always turns out awesome. The consistency of the gravy is more watery like soup. You could always reduce the amount of water for thicker gravy.

I have used homemade sambar powder which can be substituted with any store brand curry powder or meat masala.

INGREDIENTS

oil, 1 tablespoon
mutton with bone, lamb or goat chopped into smaller chunks, 1 pound

Onion-ginger-garlic paste
Roughly chop and grind using 2-3 tablespoon of water.
onion, 1 medium
ginger, 2 inch piece
garlic, 5-6 cloves
turmeric powder, 1/2 teaspoon

Mutton Curry masala
Roughly chop and grind using 2-3 tablespoon of water.
coconut, dry or fresh or frozen, 2 tablespoon
roasted bengal gram, 1 tablespoon
tomato, 1 small
cinnamon stick, 1 inch piece
cloves, 4
cardamom, 1
curry powder or meat masala, 2 tablespoon
mint, 1/2 cup
cilantro, 1/2 cup

salt, 2 teaspoon or as needed

INSTRUCTIONS

  • In a pressure cooker, warm a tablespoon of oil on medium heat. Add the onion-ginger-garlic paste and saute until there is no moisture. This step could take around 10 minutes
  • Add the meat pieces, little salt, mix well and saute for about 8-10 minutes. Add the ground mutton curry masala paste and cook for 3-4 minutes.
  • Next, add 4 cups of water or less for thicker gravy, remaining salt and pressure cook for 4 whistles. If using open pan, then cook for 1-1.5 hour until the meat is cooked well and break apart easily.
  • Serve it hot over steamed rice and onion salad.


Leave a Reply

Your email address will not be published. Required fields are marked *