LUSCIOUS LAMB CURRY (Indian)

Yum

This is an easy and simple mutton kulambu/curry prepared with just few ingredients. This lamb curry is an absolute delight and goes well with almost anything. The curry is rich and full of flavors and the meat is so tender and juicy. Make sure you use stew lamb or lamb with bones on, we definetely need some fat from the meat, which makes the curry rich and gives that authentic taste. Wash the lamb in running water, add the turmeric and salt. let it sit for 15 mins before you start to cook.

Lamb -1 pound

onion - 1 medium sliced

tomato - 1 medium finely chopped

ginger garlic paste - 2 teaspoon

turmeric - 1/2 teaspoon

chili powder - 1 teaspoon

cumin powder - 1 teaspoon

corinader powder - 2 teaspoon

salt as required

for tempering

oil/ coconut oil - 1 tablespoon

curry leaves - few

bay leaf - 1 

cloves - 5

cinnamon stick - 2

cumin seeds - half teaspoon

star anise - 1

For grinding

coconut - 2 tablespoon

poppy seeds - 1 teaspoon

fenel seeds - 1/2 teaspoon

PREP TIME : 10 MINS                  COOK TIME: 40 MINS    

lamb washed and chopped into cube size

lamb added to the sauted onions, tomatoes and spices 

ginger garlic paste added to the lamb

coriander, chili powder added

water added for cooking the lamb

fennel, coconut and poopy seeds ready for grinding

finely blended mixture

Oil floating along the sides, indicates the curry is done

Heat a pot with oil, add the spices listed under tempering, once they turn brown , add the sliced onions, saute well until it turns transparent, now add the tomatoes, wait until the tomatoes are cooked well and mushy, usually takes around 10 mins. Now add the lamb pieces and ginger garlic paste, saute for about 5 mins, add the chili powder, coriander powder and salt as needed, combine well for 10 mins. Pour about a half cup of warm water to the curry. Close the pan with lid and let it cook on medium flame for 20 to 30 mins, until the lamb is cooked thoroughly. Meanwhile in a blender, add all the grinding ingredients as listed. Make it to a fine paste and add to the curry, let it cook for another 5 mins and switch off the stove. Garnish it with finely chopped cilantro. Serve hot with steamed rice, naan or any bread.
Happy cooking!
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