lamb recipes - Relish The Bite

Mutton Masala (Semi- Gravy)

March 17, 2022 by Suki Leave a Comment

Soft & succulent lamb/mutton pieces coated with aromatic blend of masalas and spices. Melt in your mouth mutton pieces, cooked in pressure cooker, gives you the whole flavor to a new level. Tastes great with plain rice or Indian bread like roti, paratha or parotta.

If you get good mutton, five whistles will be perfect.

Mutton masala Video:

https://www.relishthebite.com/wp-admin/upload.php?item=5409

Other mutton recipes: Mutton Biryani, Mutton pepper masala, Mutton Rasam

Serving Size:

3 cups

Time:

40 minutes

Difficulty:

Medium

Ingredients

Pressure Cook:
Oil – 1 tbsp
Spices like bay leaves, cardamom, cloves – 2
Onion – 1.5 cups/, finely chopped (or) Small onion – 10
Tomatoes – ½ cup, chopped
Ginger – 1 inch, finely chopped
Garlic – 4, Finely Chopped
Green chilly – 2
Turmeric Powder – ¼ tsp
Coriander Powder – 1 tbsp
Red chilli powder – 1 tsp
Salt – 1.5 tsp
Water – 1.5 cups
Mutton – 500gms
Garnish:
Coconut oil/ Ghee – 1 tsp
Curry leaves – 7-8
Whole Cashews – 10
Crushed black pepper powder – 1 tsp
Coriander leaves – 1 tbsp, finely chopped

Directions

Pressure cook :
In a pressure cooker, add spices, onions,garlic, ginger, green chilly and salt. Saute well for 3 minutes.
Add tomatoes, turmeric powder, chilli powder, coriander powder and saute well for 2 minutes.
Add the washed mutton pieces and water. Pressure cook for 5 whistles.
Switch it off.
Masala:
Heat ghee/coconut oil in a pan / kadai and roast cashews, curry leaves until crisp and golden. Remove them and set aside.
In the same pan, add the mutton masala, boil for few minutes until it is semi gravy and add the roasted cashews, curry leaves, pepper powder and coriander leaves.
Adjust salt accordingly.

Mutton Pepper Dry Roast/ Lamb Roast

October 29, 2018 by Suki 7 Comments

Imagine yourself in India right away with this piquant lamb curry!When you boil the lamb in those pepper garlic masala, the lamb will just sick up all flavor and will blow you away once it is cooked. This is a enticing hot curry.

Try having this with some plain rice; no one would stop with one bite on this cold weather. It’s so relaxing when you have this for a weekend lunch. I have always heard my friends say that just the lovely aroma of this pepper and lamb combo makes them hungry. Ok, I am a vegetarian but I can know the taste just by smell and its texture. This lamb recipe is just mind boggling lamb curry. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton.

When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice, rasam/sambar, or roti,naan, paratha, parotta.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.

5.0 from 1 reviews

Lamb Pepper Curry Roast

Author: Suganya hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 3 cups

Ingredients

Lamb – 500 Gms (I got shoulders, cut into small-medium size pieces)
Oil – 1 tbsp
Cumin seeds – 1 tsp
Onions – 2 medium sized onions, Sliced
Shallots - 5
Green Chilli – 2, slit
Tomato – 1 small, chopped
Chilli powder – 1 tbsp
Turmeric powder – ½ tsp
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Cumin powder – 2 tsp
Salt – 1 ½ tbsp
Water – 1 cup
Curry leaves – 10
Coriander leaves – 2 tbsp, finely chopped

[To blend/crush:]
Whole Black pepper – 1 tbsp
Garlic – 8
Ginger – 2 inch piece,chopped
Cumin seeds – 1 tsp
Fennel seeds – 2 tsp

Instructions

Crush in mortar & pestle or in a blender to a coarse mixture - whole black pepper, garlic, fennel seeds, and cumin seeds. Keep it aside.
Heat oil in a pressure cooker, add the cumin seeds and then add the sliced onions, green chillies and cook till it becomes golden brown.
Then add the tomatoes, turmeric powder and salt. Sauté them till they are little mushy and ooze out little oil.
Now add the lamb, chilli powder, coriander powder, cumin powder, garam masala powder and water till lamb is covered and not more. Close the pressure cooker and keep it in medium flame for 20- 30 minutes or 5-6 whistles till lamb is cooked well. Switch off.
Take a pan, add a tsp of oil, add curry leaves and chopped coriander leaves, add the crushed pepper masala and sauté them well for a minute in medium flame.
Then add the boiled lamb gravy on top of it. Check salt at this point. In medium to low flame, let it boil till it changes color to brown or till the masala sticks to the lamb pieces. Let them boil till all the water is gone and till the lamb pieces are brown roasted texture. Keep stirring but or else it might burnt or get stick to the pan. Switch off and Garnish with chopped coriander leaves!

Notes

1. If you think, you added more water, just follow the same procedure but it might take some time for water to evaporate.
2. You can replace lamb with mutton in this recipe.
3. You can switch of at the consistency you think it’s right for you.
4. I like the brown roasted texture so I leave it till almost all water is gone from the gravy.
5. Feel free to cut the chilli powder by half if you think it’s too hot for you.

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Taste great with just plan rice or with Tomato rasam/sambar or roti or naan or paratha or parotta

Mutton Rasam (Indian Soup)

July 16, 2018 by Suki Leave a Comment

It’s a South Indian soup -peppery and hot, sour and nourishing and clears the head.It can be enjoyed in a mug or served as is over a bowl of hot basmati rice.

A spicy flavorful Indian style mutton soup tempered with aromatic spices. This is an enticing hot soup. You can use the slow cooker for this recipe or use a pressure cooker or even cook in the pan for a long time. I made this before few days but never got some time to type down the recipe. Finally forced myself to sit down and type it.

Rasam / Indian soup / Indian thin curry – We make rasam mostly daily in India even if we have some other kuzhambu or curries because it is something which is very healthy, helps to cure cold, fever and also too quick to make. It takes 30 minutes for me to prepare this rasam. But my mom makes in 20 minutes. I guess she has way more experience in cooking than me. This rasam is with no tamarind, you can very well add tamarind, but it does add more tanginess. You can add rasam powder instead of sambar powder.

This is best tasted with hot rice. I am sure this is going to taste great with Indian bread like paratha or parotta. You can prepare this recipe with lamb too.

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.

Mutton Rasam (Indian Soup)

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2 cups

Ingredients

• Lamb Meat/mutton(shoulders)– 400g, cut into 2 inch chunks
• Oil – 1 tbsp
• Cumin seeds – 2 tsp
• Red chilli – 1, broken
• Green chilli – 2, slit
• Curry leaves – 1 sprig
• Shallots – ¼ cup (optional), chopped finely
• Tomato – 1 cup, chopped finely
• Turmeric powder – 1 tsp
• Coriander leaves – 1 tbsp, chopped finely
• Lime - ½ , garnish
• Salt - 2 tbsp

Grind:
• Garlic – 4, Minced finely
• Ginger – 1 inch, julienne cut
• Sambar powder – 1 tsp
• Coriander seeds – 1 tbsp
• Whole pepper balls – 1 tbsp
• Cumin seeds – 2 tsp
• Fennel seeds – 2 tsp

Instructions

Wash mutton pieces and drain well.
Blend everything under “to grind” in a blender with other ingredients to a smooth paste. Keep it aside.
In a pressure cooker, heat oil in medium flame. Add red chilli’s, curry leaves, green chilli and sauté for few seconds till it gets roasted.
Now add the onions and salt, sauté well. Add the tomatoes, turmeric powder and sauté well. After two minutes when sautéed well, add the blended paste and lower the flame. It will ooze out some oil.
Add the mutton and roast in that oil for two minutes.
Add enough water covering till half the meat and whistle for 5 counts(which will be 15 minutes). Or cover it and let it get cooked for 35-40 minutes in medium-low flame.
Now remove the cover, check if the consistency is good or just keep it open and cook for few more minutes.Add more water if needed.
Switch off, Garnish with lime juice and coriander leaves.

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Kongu Style Aatu Kari Kurma/ Mutton Curry Kongunadu style

December 24, 2017 by Suki Leave a Comment

Quick and easy coconut based mutton curry! Darling and delicious. Taste great with plain rice or Indian bread like roti, paratha or parotta. 🙂

Kurma belongs to Mughlai cuisine but differs from state to state. Kongunad is a city comprising different parts of the states of modern Karnataka, and Kerala. It was called kongudesam before and their cuisine is predominately south Indian which is very famous. I already made this with chicken and posted the recipe – Chicken Kongunadu kurma. Made few changes for mutton and made this today. Turned out to be too good.

I woke up at 5 am today and couldn’t sleep after that. I used to roll in the bed usually till 7 or 8 am if I wake up at 5 am in winter. At least summer I can go for a walk. Now looking at the snow, I don’t think I will even walk one street. My friends are visiting from Ottawa today so thought of making this recipe for them with chicken biryani, pepper egg and garlic raita. Whenever I visit them, they cook a lot of me 🙂 so this time I wanted to make it special for them. Today after waking up cooked this and thought it’s been so long since I typed a recipe so ended up typing it now as I am already done with the cooking by 8 pm. I love preparing thali plate 🙂

I am sure this is going to taste great with Indian bread like paratha or parotta. You can prepare this recipe with lamb too.

My other Mutton recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs

Kongu Style Aatu Kari Kurma/ Mutton Curry Kongunadu style

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 3 cups

Ingredients

• Mutton - 500gms
• Oil – 1 tbsp
• Coconut – 2 tbsp
• Red Onion/ Shallots – 12 shallots or 2 small sized onion,/ 1 cup (chopped)
• Curry leaves – 1 sprig
• Tomatoes – 2 small, finely chopped
• Turmeric powder – 1 Tsp
• Red chilli powder – 1 tbsp
• Coriander leaves – 1 tbsp, chopped finely
• Salt – to taste

To roast & grind:
• Curry leaves - 6
• Fennel seeds – 2 tbsp
• Poppy seeds – 1 tbsp
• Ginger – 1 inch
• Garlic – 3 pods
• Cloves - 2
• Cinnamon – 1 inch
• Dried whole Red chilli - 3
• Pepper balls – 1 tbsp
• Coriander seeds – 1 tbsp
• Red onion - 1 small-medium sized, ¾ cup, chopped
• Cumin seeds – 2 tsp

Instructions

Roasting & Grinding:
Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.
Add coconut to it, sauté for a minute and when it warm enough to grind, add the chilli powder and enough water to blend it smoothly. Blend it and set aside.

Gravy preparation
Heat oil in a pan, add the shallots, curry leaves, a bit of salt and sauté until transparent.
Add in chopped tomatoes, turmeric and sauté until the tomatoes are nicely cooked.
When the tomatoes are cooked, add in the ground masala paste with mutton pieces. Add salt as per taste.
Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
Pan: If you are cooking in the pan, keep it in simmer on low flame for 35-45 minutes till it's cooked perfectly. Stir it every 10 minutes so that it does not stick to the pan.
Open the cooker, mix well and add the chopped coriander leaves to garnish.

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Homestyle Weekend Speciality Lamb Biryani

November 18, 2017 by Suki 3 Comments

A plate full of hot, fragrant rice and lamb cooked with crispy onions and spiced mint coriander sauce. Taste best with chicken 65 or chicken curry 🙂 Weekend it is! 🙂 go for it! Comfort and happy feeling! 🙂

Biryani is one of the most popular dishes in India. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you taste leftover food! Awesome right?

There will be no one saying NO to biryanis, let it be Tomato biryani, vegetable biryani, chicken biryani, shrimp biryani, palak biryani, chickpea briyani, potato biryani, paneer biryani, dum aloo biryani, cashew biryani, lamb biryani, egg biryani, mushroom biryani and so on! I have a biryani collection and it is one of the highest viewed pages.

Biryani is not strenuous at all to prepare like many of them believe. It’s just time-consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another. It is worth to do all this for the final taste. I have three lamb Biryani recipes – Ambur Lamb Biryani, Hyderabadi lamb biryani & Restaurant Style Lamb Biryani.

I made this long back, saved this picture and recipe in my draft and just forgot to post it. However I made this a week back for my love and it reminded me to post it. He said he loved it 🙂 Best feeling! Cooking always makes me happy and it makes me feel complete if I cook for him. “Happiness is cooking for him” – is surely my slogan. That’s the beauty of love I think :D. Biryani makes him happy, and it makes me love him more to see his smile :). I made this with chicken kurma as he said he wants that combo. I wasn’t actually sure about the combo, but he said it was good. Probably you guys should try 🙂 Usually he says biryani is good with chicken 65. 😉 enough of my love – here goes the recipe:

Homestyle Weekend Speciality Lamb Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 6 cups

Ingredients

• • Oil – 1tbsp
• • Bay leaf – ½
• • Cinnamon – 1 thin piece
• • Cloves – 3
• • Cardamom pods -2
• • Basmati Rice – 2.5 cups
• • Lamb – 400 gms (I used neck)
• • Biryani Masala – 1 tbsp
• • Garlic – 4, chopped
• • Green chilli – 2, slit into two
• • Red Onion – 2 medium sized, sliced
• • Tomato – ½, medium sized, sliced
•
for garnish:
• • Saffron – ½ tsp dissolved in ½ cup warm milk
• • Ghee – 2 tbsp (or oil)
• • Coriander leaves – 1 tbsp, chopped finely
• • Lemon juice – 1 tbsp
For fried onions: (comes to 2 tbsp)
• • Onions – 1 small onion, ½ cup, sliced thinly
• • Oil – to fry (3 - 4 tbsp)
For rice masala:
• • Khus khus (white poppy seeds) – ½ tbsp.
• • Cumin seeds/ jeera – ½ tbsp
• • Fennel seeds – 1 tbsp.
• • Garlic – 4 pods
• • Ginger – 2 inches
• • Green chilli – 7
• • Mint – ½ cup, chopped finely
• • Coriander leaves – ¼ cup, chopped finely.

Instructions

For Fried onions: or you can use store brought ones:
Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Stir in the middle so that it does not stick to the bottom. Set aside.
For lamb: Add lamb, salt for lamb, then add water till it the lamb is correctly covered, not more or less. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 5 whistles. Water will not be evaporated totally, which is good. Store the water.
For masala:
Grind the garlic, ginger, mint, coriander, poppy seeds, fennel seeds, cumin seeds, chillis with two tbsp. of water into a smooth paste.
Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and add garlic , sliced onions, chillies and sauté for a minute till they get translucent. Now add the tomatoes, grinded paste, biryani powder and sauté them till the raw smell leaves and little oil oozes out, probably 2 minutes.
Now add the rice, cooked lamb without water and mix well. Sauté for a minute to allow the masala to get mixed.
Now add water from lamb and then normal water( Quantity of water to be added is for one cup of rice , it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes and keep it in low for 15 minutes.
I always close my biryani pan with foil to make it sealed, then a plate and then something heavy (like mortar and pestle).
Now add the marinated fried onions, chopped coriander, lemon juice for garnish and Drizzle the saffron milk over the rice. and Switch off, and keep it closed for another 5 minutes. They will help the rice to get the saffron flavors and vice versa.

Notes

1. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
2. Adjust your salt level as per your taste.

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Spicy Coconut Cardamom Lamb Chops

November 23, 2016 by Suki Leave a Comment

When it’s cold, make these Lamb chops rubbed with spices and cook them till they get juicy and delicious!

This is my own recipe. I did not know what to name them, so just named it as coconut cardamom. I know the major ingredients are garlic, fennel, coconut and cardamom. Hopefully you all like this recipe. You can make this in pressure cooker or in a pan which might take little longer. I have heard from my friends that mutton taste juicier than lamb. You should try it with mutton if you got in your area. I am realizing my lamb recipes are just building up. 😀 I guess I am becoming a specialist. I usually do not click pictures on my day to day cooking. I just mostly click pictures when I make this for some guests. I made this for my office colleagues a month or more back. I just drafted the ingredients and clicked the pictures. They liked it a lot even though they were not Indians. I love to cook. I am sure of that one thing. It puts me to peace. If I am too stressed, I go to the kitchen, watch some movie and cook something for me or someone I like to make them happy. Happiness is making the loved ones happy!

I make different styles of lamb each time and I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on preparing the same one. We have thousands of recipes to try in every cuisine. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful. The authentic method of preparing this recipe is by pureeing spinach, but I liked to make it this way.

When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. You can have this with plain rice,rasam/sambar, or roti,naan, paratha, parotta. Taste great with chicken biryani restaurant style or vegetable biryani.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs

Spicy Coconut Cardamom Lamb Chops

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 20 mins

Cook time: 50 mins

Total time: 1 hour 10 mins

Serves: 2 cups

Ingredients

• Lamb Meat(shoulders)– ½ kg, cut into 2 inch chunks
• • Red chilli – 1, broken
• • Curry leaves – 1 sprig
• • Red Onions – 1 cup, chopped finely
• • Shallots – ¼ cup (optional), chopped finely
• • Tomato – ½ cup, chopped finely
• • Turmeric powder – 1 tsp
• • Green chilli – 2, slit
• • Lime - ½ , garnish
• • Coriander leaves – 1 tbsp, Garnish
• • Salt - 2 tbsp
Grind:
• • Red Chilli – 3
• • Coriander leaves – 1 tbsp, chopped finely
• • Yogurt – 1 tbsp
• • Poppy seeds – 1 tsp
• • Cardamom – 4
• • Cloves – 1
• • Cinnamon stick – small piece
• • Red chilli powder – 1 tsp
• • Garlic – 4, Minced finely
• • Ginger – 1 inch, julienne cut
• • Coriander seeds – 1 tbsp
• • Whole pepper balls – 1 tbsp
• • Cumin seeds – 2 tsp
• • Fennel seeds – 2 tsp
• • Coconut (desiccated/fresh) – 2 tbsp

Instructions

Wash lamb pieces and drain well.
Soak red chilli and poppy seeds in water for 15 mins. Blend them in a blender with other ingredients to a smooth paste. Add it to the lamb, rub them well on the lamb and let it marinate for an hour at least. I put them for 4 hours. (do so if you got time, you can also marinate them overnight).
In a pressure cooker, heat oil in medium flame. Add red chillis, curry leaves, green chilli and sauté for few seconds till it gets roasted. If you do not have pressure cooker, use a pan and do the same
Now add the onions and salt, sauté well. Add the tomatoes, turmeric powder and sauté well. After two minutes when sautéed well, add the marinated lamb and roast in that oil for two minutes.
Mix well and enough water covering till half the meat and whistle for 5 counts. If you are doing in the pan, cover it and let it get cooked for 35-40 minutes in medium-low flame.
Now remove the cover, check if the consistency is good or just keep it open and cook for few more minutes till they become dry and all the masalas stick to the lamb with less liquid.
Switch off, Garnish with lime juice and coriander leaves.

Notes

1. If you think, you added more water, just follow the same procedure but it might take some time for water to evaporate.
2. You can replace lamb with mutton in this recipe.
3. You can switch of at the consistency you think it’s right for you.
4. If you like the brown roasted dry texture, then leave it till almost all water is gone from the gravy.
5. Feel free to cut the chilli powder by half if you think it’s too hot for you.

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Sunday Lamb chettinadu curry

October 19, 2016 by Suki 9 Comments

Fall is upon us! When it’s cold, make this spicy flavorful lamb curry :)! Darling & delicious!

I made this the last Sunday for my friend Jothi who came to Montreal. She likes anything other than vegetarian much 😉 so wanted to make something for her. She really liked it 🙂 packed her some to take away too 😉 so I think she did like it ;). I cooked meat after a long time and clicked pictures also. If I know that my recipe is new and hot, I make sure I click pictures at least to remember that I made something like this and post it. I will share it if it turns out good.

It’s getting cold here, so just have it with some cooked basmati rice, no one would stop with one bite on this cold weather. This is an enticing hot curry. It’s so relaxing when you have this for a weekend lunch. This lamb recipe is just mind boggling lamb curry. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry, lamb kebabs

5.0 from 1 reviews

Sunday Lamb chettinadu curry

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4 cups

Ingredients

• Lamb Meat(shoulders)– 500, cut into 2 inch chunks
• Red chilli – 1, broken
• Curry leaves – 1 sprig
• Red Onions – 1 cup, chopped finely
• Shallots – ¼ cup (optional), chopped finely
• Tomato – 1 cup, chopped finely
• Yogurt – 1 tbsp, beaten
• Turmeric powder – 1 tsp
• Green chilli – 2, slit
• Coriander leaves – 1 tbsp, chopped finely
• Lime - ½ , garnish
• Coriander leaves – 1 tbsp, Garnish
• Salt - 2 tbsp

Grind:
• Red Chilli – 3
• Poppy seeds – 1 tsp
• Urad dal – 1 tbsp
• Cardamom – 1
• Cloves – 2
• Cinnamon stick – small piece
• Red chilli powder – 1 tsp
• Garlic – 4, Minced finely
• Ginger – 1 inch, julienne cut
• Coriander seeds – 1 tbsp
• Whole pepper balls – 1 tbsp
• Cumin seeds – 2 tsp
• Fennel seeds – 2 tsp
• Coconut (desiccated/fresh) – 1 tbsp

Instructions

Wash lamb pieces and drain well.
Soak red chilli and poppy seeds in water for 15 mins. Blend them in a blender with other ingredients to a smooth paste. Keep it aside.
In a pressure cooker, heat oil in medium flame. Add red chillis, curry leaves,green chilli and sauté for few seconds till it gets roasted.
Now add the onions and salt, sauté well. Add the tomatoes, turmeric powder and sauté well. After two minutes when sautéed well, add the blended paste and lower the flame. It will ooze out some oil.
Add the lamb and roast in that oil for two minutes.
Add yogurt, Mix well and enough water covering till half the meat and whistle for 5 counts. Or cover it and let it get cooked for 35-40 minutes in medium-low flame.
Now remove the cover, check if the consistency is good or just keep it open and cook for few more minutes.
Switch off, Garnish with lime juice and coriander leaves.

Notes

1. If you think, you added more water, just follow the same procedure but it might take some time for water to evaporate.
2. You can replace lamb with mutton in this recipe.
3. You can switch of at the consistency you think it’s right for you.
4. If you like the brown roasted dry texture, then leave it till almost all water is gone from the gravy.
5. Feel free to cut the chilli powder by half if you think it’s too hot for you.

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Lamb Vindaloo

May 17, 2016 by Suki 16 Comments

A Classic Indian spicy thick curry made with lamb meat in vinegar and spices!

It tastes great with steamed rice. I heard this recipe as a Portuguese recipe and people started to change it and made it Indian. This gravy is colorful, flavorful and it’s perfect with ghee rice or roti. I always had this on my list to do for a long time. I have always seen “lamb/chicken vindaloo” in the Indian restaurants. So, it was pending for a long time. It is very famous here and I have seen my friends order this. So I wanted to post this recipe. The name looks complicated but super easy to prepare. Then prepared it, but took a long time to post it. I finally got some time to post this recipe. You can use the slow cooker for this recipe or use a pressure cooker or even cook in the pan for a long time. You can always cook this vindaloo recipe with chicken, prawn, potatoes or fish.

People tend to cook more chicken or beef as few people tend to get intimidated by it and think it involves a lot of hard work to cook lamb. It is really easy and quick to make lamb. For Indian recipes, you can pressure cook it for 4-5 whistles before adding them to the gravy. And if you are baking it, seal it and roast it in pan and bake according to the way you want the lamb to be cooked. For every 500g of meat, a rough guide to cooking your lamb in an oven is about 40 minutes for well done, Medium is about 30 minutes, Medium rarely is about 25 minutes and rare is about 20 minutes. Everyone has his or her own preference of cooking the lamb. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat.

Other favorite Lamb recipes: Spicy Honey Garlic rack Of lamb, Lamb spinach curry/Saag gosht, Kadai Ghost/Lamb curry, Hyderabadi Lamb Biryani, Restaurant style lamb biryani, Lamb pepper curry roast, Mutton Sukka/goat curry, lamb shami kabab, mutton biryani

4.5 from 2 reviews

Lamb Vindaloo

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Serves: 3 cups

Ingredients

Lamb – 500 gms, cut into small pieces
Dry red chillies – 10
Vinegar – 2 tbsp
Poppy seeds/khus khus – ½ tsp
Black peppercorns – 8
Cloves – 5
Turmeric powder – 1 tsp
Cardamom pods - 3
Green chillies -4
Cumin seeds - 1 tsp
Fennel seeds – 1 tsp
Ginger – ¼ inch
Garlic – 6
Cinnamon – 1 inch
Vegetable oil – 3.5 tbsp
Onions – 2 medium, finely sliced
Salt – to taste
Coriander leaves – to Garnish
Lemon lime – 1 tbsp juice

Instructions

Soak red chillies, turmeric powder, black peppercorns, poppy seeds, cloves, green chillies, cardamom pods, cumin seeds, fennel seeds, ginger, garlic, cinnamon in vinegar and 2 tbsp of oil for 30 minutes.
Blend these soaked spices with vinegar and oil also into a fine paste.
Take your lamb pieces into a bowl and add required amount of salt. Apply the blended paste to the lamb pieces and marinate for at least 2 hours or overnight.
I cooked the marinated lamb in a pressure cooker for 5 whistles but you can cook in a pan for 45 minutes or even slow cooker for 2-3 hours.
Heat oil/ghee in a pressure cooker, add the onion slices, sauté them till golden brown in color. Add the marinated lamb in it. Sauté them for a minute. Then add 2.5 cups of water or add water till the lamb is almost covered. Let it go for 5 whistles. Switch off,wait for the pressure to release, open and mix well. If you find it the consistency to be watery, open it and cook for 5-7 minutes. I did open and boiled it for 5-7 minutes over medium heat.
Garnish with coriander leaves and squeeze some lime on it.

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Perfect with ghee rice/ plain rice and Mumbai-style egg bhurji.

Lamb Shami Kabab + $100 US worth Gourmet Garden herbs collection Giveaway (Open to U.S & Canada)

January 27, 2016 by Suki 49 Comments

Soft, spicy, flavorful little treats for appetizers packed full of goodness! Perfect for winter! 🙂 I am sure this is one of the finger food that is finger licking good.

Shami kababs can be made from lamb (mutton) or beef. This is made using split chickpea and spices. They are perfect appetizer for any parties, get together or evening snacks. I made these for my office potluck and everyone loved it 🙂 and had a couple of request for the recipe 🙂 You can very well stored these shami kababs in freezer and enjoy it later. You can freeze the lamb mixture before making a patty or freeze the patty in ziplock bag. You can thaw the patty or lamb mixtures when needed and shallow fry them. Try not refreezing after thawed. If you think you have a big batch stored, try to store them in small batches.

Other Favorite Lamb Recipes: Spicy Honey Rack Of Lamb,Lamb & spinach Curry, dry Goat curry, Insanely Delicious Lamb & Chicken recipes, Restaurant style lamb biryani, Lamb pepper curry Roast, Kadai Ghost/Lamb Curry, Mutton sukka, Ambur Mutton Biryani.

GIVEAWAY

I recently received a complimentary package from Gourmet Garden and I was super excited to try out them. I was totally impressed when I tried them! They have herbs like basil, chili pepper, chives, cilantro, coriander, dill, garlic, ginger, lemongrass, mint, oregano, parsley, rosemary, Thyme…! They had the paste variety before. Now they have lightly dried herbs which are fresh for 4 weeks after opening. Fresh herbs and spices always make an amazing difference to any meal. But you cannot always have fresh herbs at home. These lightly dried herbs closely resemble to original and can be stored in refrigerator for a month! This seems like a reasonable way to keep herbs fresh and full of flavor for longer. I am not paid to say this 😉 I tried their herbs and totally loved it! And that is the reason for the review! I have to tell you, their packing was just amazing! Best packing I received home so far. I even used their mint & coriander leaves for this recipe.

The great news today is that GOURMET GARDEN is offering readers of Relishthebite the chance to win a similar herb collection (Similar to the one in the picture I have shown above). The giveaway is open to all residents of U.S & Canada only. (Apologies to my other country readers)

To enter, just leave a comment below, answering the question: 1. “What would you like to cook using these herbs:)”

2.Visit Relishthebite Facebook page, like it also!

3. Follow Relishthebite on Twitter page.

4. Tweet about the giveaway.

a Rafflecopter giveaway

The giveaway closes at 23:59 February 14^th, 2016

The lucky winner will be chosen by Raffle copter and I will notify that person by email. The winner will have 48 hours to respond and provide me their mailing address and phone number (No post office box numbers, please, for delivery purposes).

Also please note, by entering the giveaway and should you win, you are providing consent for me to give your mailing address and phone number to Gourmet Garden.

4.7 from 7 reviews

Lamb Shami Kabab + $100 US worth Gourmet Garden herbs collection Giveaway (Open to U.S & Canada)

Author: Suganya Hariharan

Recipe type: Appetizer

Cuisine: Indian

Prep time: 30 mins

Cook time: 90 mins

Total time: 2 hours

Serves: 15-20

Ingredients

Minced Lamb – 500 gm
Chana dal (Bengal gram or split yellow peas) – ¼ cup, soaked in cold water for an hour, drained.
Potato – 1, boiled, peeled & mashed
Cumin seeds – 1 tsp
Onions – 2, medium, chopped
Garlic – 7, peeled
Ginger – 2 inch, chopped
Green chillies – 3, roughly chopped
Coriander leaves – ¾ cup, finely chopped
Mint leaves – ½ cup, finely chopped
Kashmiri chilli powder – 1 tsp
lime juice - 1 tsp
Garam Masala – 1 tsp
Salt - 1- 2 tbsp
Oil – 1 tbsp

For coating:
All purpose flour - 2 tbsp
eggs , slightly beaten (or) all-purpose flour &water
Breadcrumbs - 3 tbsp
Oil - for deep frying

Instructions

Boil the potatoes, season with salt until tender. Then drain, peel and mash.
Heat 1 tsp of oil in a pan in medium flame, add cumin seeds and when it changes color, add the onions, ginger and garlic with little salt. Sauté them till the onions becomes translucent.
Then add the minced lamb, drained split peas,potatoes and add enough water to just cover the meat and not more than that. Add little (a tsp ) of salt, cover and bring to a simmer.
It takes around to 20-25 minutes, open the lid and cook for 5-10 minutes till the water is totally evaporated and there is no excess moisture.
Cool and blend into a coarse paste, do not blend it smooth, just pulse it for 2-3 times.
Add the green chillies, coriander, mint, garam masala, chilli powder, lime juice and mix well. Add 2-3 tsp of salt according to your taste and mix well.
Take the lamb potato mixture, make it to small balls. Place in your hands, now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.
Dust it to flour, then dip it in egg mixture and shake off any excess for a thin coating and then dip in the breadcrumb mixture to coat evenly.
If you want, you can freeze the cutlets at this point up to one day. You do not need to thaw before frying. They can also be frozen up to 2 weeks and defrost completely before frying.
Heat oil in a large pan in medium-high heat. Deep fry the cutlets till they are crisp and golden brown on all sides, turning once in between. Drain the excess oil by placing on kitchen paper.
Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.

Notes

1. If you think you cannot hold them together, just add 1-2 tbsp of rice flour to the mixture.

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Hyderabadi Lamb Biryani

December 10, 2015 by Suki 2 Comments

A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves.

Biryani is one of the most popular dishes in India. There are varieties of biryani like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. It is a perfect Sunday lunch idea. There will be no one saying NO to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani, chickpea briyani, potato biryani, paneer biryani, duma loo biryani, cashew biryani, lamb biryani, egg biryani, mushroom biryani and so on! I have a biryani collection and it is one of the highest viewed pages. I have two lamb Biryani recipes – Ambur Lamb Biryani & Restaurant Style Lamb Biryani.

Biryani is not strenuous at all to prepare like many of them believe. It’s just time-consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another. It is worth to do all this for the final taste 😉 Rich and delicious biryani made with lamb. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.

Other Favorite Lamb Recipes: Spicy Honey Rack Of Lamb, Lamb & spinach Curry, dry Goat curry, Insanely Delicious Lamb & Chicken recipes.

Sides for Lamb Biryani: Garlic Tomato raita or any raitas, Mutton sukka, Mirchi Ka salan, chicken 65.

Hyderabadi Lamb Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 2 hours

Cook time: 1 hour 30 mins

Total time: 3 hours 30 mins

Serves: 6 servings

Ingredients

• Lamb – 1 lb

Grind:
• Bay leaf – ½
• Cinnamon – 1 thin piece
• Lime juice - 1 tbsp
• Cloves – 3
• Cardamom pods -2
• Khus khus (white poppy seeds) – ½ tbsp.
• Cumin seeds/ jeera – ½ tbsp.
• Green chillies - 2
• Fennel seeds – ½ tbsp.
• Garlic – 4 pods
• Ginger – 1 inch
• Mint – ½ cup, chopped finely
• Coriander leaves – ½ cup, chopped finely.
• Pepper powder – 1 tsp
• Salt – 1 tbsp
• Biryani masala – 1 tbsp
• Red chilli powder – 1 tsp
• Yogurt – 2 tbsp
• Oil – 1 tbsp

For garnish:
• Ghee – 2 tbsp
• Lime - small cube or 1 tsp
• Mint – 2 tbsp finely chopped
• Coriander leaves – 1 tbsp, chopped finely

For mutton gravy:
• Oil – 1tbsp
• Bay leaf – ½
• Cinnamon – 1 thin piece
• Cloves – 3
• Cardamom pods -2
• Green chilli – 1, slit
• Onion – 1, medium, sliced
• Tomato - 1, small, chopped
• Turmeric powder – ½ tsp

For rice:
• Basmati rice – 3 cups
• Salt – 2 tbsp
• Cumin Seeds/ Jeera – 1 tbsp

For fried onions:
• Onions – 2 small onions, ½ cup, sliced thinly
• Oil – to fry (3 tbsp)

Instructions

For Fried onions:
Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Stir in the middle so that it does not stick to the bottom. Set aside.

For Marinating:
Grind everything under “to grind” to a smooth paste.
Wash lamb, add ½ of the fried onions to it, salt and blended paste. Mix everything together.
Marinate it overnight or at least for 2 hours.

For lamb masala:
Add oil in medium heat, add the bayleaf, cinnamon, cloves, cardamom pods, sliced onions,the green chillies, and sauté till the onions are golden brown.
Then add the tomatoes with ½ tsp of turmeric powder and sauté them well till they are cooked and not mushy.
Add the marinated lamb and sauté for a minute.
Then add water till it the lamb is correctly covered, not more or less. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. Water will not be evaporated totally which is good.

For rice:
Meanwhile Wash the rice and soak in water for twenty minutes.
Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 5 minutes exact or when the rice is 50% done. Switch off and drain the rice.

Layering:
Now, the layering starts. Add the lamb with gravy to a big heavy bottom pan, pat and level it. Add the drained hot rice on the top of it. Mix everything together ( mix it with the gravy, not just layer it) well if you have lot of gravy. Garnish with fried onions, ghee, mint and coriander leaves.
Cover the pan with a tight lid, keep it in medium flame for 10 minutes and then keep it in low flame. Keep an open pan (like a dosa or crepe pan, place the biryani pan on top of it and cook it for 40 minutes)
Squeeze some lemon and switch off. Mix and serve hot!

Notes

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Insanely Delicious Lamb & Chicken Recipes

October 15, 2015 by Suki 3 Comments

For my lamb & chicken recipe lovers 🙂 here is the collection! I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

Lamb/ Mutton Recipes: People tend to cook more chicken or beef as few people tend to get intimidated by it and think it involves a lot of hard work to cook lamb. It is really easy and quick to make lamb. For Indian recipes, you can pressure cook it for 4-5 whistles before adding them to the gravy. And if you are baking it, seal it and roast it in pan and bake according to the way you want the lamb to be cooked. For every 500g of meat, a rough guide to cook your lamb in oven is about 40 minutes for well done, Medium is about 30 minutes, Medium rare is about 25 minutes and rare is about 20 minutes. Everyone has his or her own preference of cooking the lamb. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat. Spicy Honey Rack of Lamb This oven roasted elegant rack of lamb is quick to make, juicy and will impress anyone! Recipe is here. Restaurant Style Lamb Biryani Rich and delicious biryani made with lamb. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here. Lamb Spinach Curry/ Saag Gosht

Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.Recipe is here.

Kadai Gosht/ Lamb Curry

Kadai Ghost is one of the famous dish from mughlai. This dish is also called as “karahi ghost”. They are named as kadai ghost as they are traditionally prepared in “kadai” (Indian pot). They have even biryani using this recipe. The name looks complicated but the recipe is very simple to make. Recipe is here.

Ambur Mutton Biryani

Ambur biryani is one of the south-Indian special biryani recipes. Perfecr for guest or Sunday lunch! Recipe is here. Lamb pepper curry roast Imagine yourself in India right away with this piquant lamb curry! Recipe is here. Mutton Sukka/ Goat CUrry It is a lip smacking mutton recipe with a palatable flavor of fresh peppercorns and garlic in every piece.Recipe is here.

Hyderabadi Lamb Biryani

A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves. Recipe is here.

Lamb Shami Kabab

Soft, spicy, flavorful little treats for appetizers packed full of goodness! Perfect for winter! 🙂 I am sure this is one of the finger food that is finger licking good. Recipe is here.

Lamb Vindaloo

A Classic Indian spicy thick curry made with lamb meat in vinegar and spices! Recipe is here.

Chicken Recipes: I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. we have thousands of recipes to try in every cuisine. few comfort foods are the ones I try always. But these days, I am trying to even change that.

Coconut Butter Chicken Roast Chicken is marinated & cooked with the coconut and butter till the pieces are juicy, flavorful & roasted outside. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.Recipe is here.

Spicy Chicken Roast

An Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.Recipe is here.

Chicken Dum Biryani Restaurant Style

Rich and flovorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.Recipe is here.

Pepper Chicken Curry/ Kozhi Milagu Curry

Made with freshly grounded whole black pepper and Fennel seeds with a hand full of curry leaves.Recipe is here.

Spicy Chicken stir fry Egg noodles

This dish is sneakily easy. 30 minutes to finish and you are done you can use any vegetable that gets wasted in your refrigerator.Recipe is here. Chicken 65 This is one of the best things that you can do with chicken I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.Recipe is here. Sweet and Spicy Garlic Chicken Drumsticks It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.Recipe is here. Enjoy!!!! 🙂

Chicken Drumstick Masala

Spice coated chicken cooked and slow roasted in the hot pan scraping up the juices. Recipe is here.

Home Style Spicy Chicken Dry Roast

Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom. Recipe is here.

Lamb Spinach Curry/ Saag Gosht

September 13, 2015 by Suki 4 Comments

Forget about the rich and creamy restaurant styled curry we’re all accustomed to! This is Insanely delicious & super easy.

I made this long back and never got some time to post it, thought would post it this week. I made this for my friends who gave a visit to my place. It is a classic lamb spinach curry. One of my friends before few months asked me to try the combination of lamb and spinach as she heard that it is one of the ultimate combo. I tried it and I totally agree, the whole house was full of beautiful aroma and that spinach gave the lamb a perfect taste. And there is no cream, milk or anything to this. It is just so simple to make that you would make this even on a weekday and you can make your week more happening! 🙂

Try having this with some plain rice; no one would stop with one bite on this cold weather. It’s so relaxing when you have this for a weekend lunch. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton. When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice, ghee rice, rasam/sambar, or roti,naan, paratha, parotta.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

Other favorite Lamb/Mutton Recipes: Restaurant style lamb biryani, Lamb pepper curry Roast, Kadai Ghost/Lamb Curry, Spicy Honey Garlic Rack of lamb, Mutton sukka, Ambur Mutton Biryani.

Other favorite spinach recipes: Palak paneer/ spinach paneer curry, Spinach peach balsamic salad, saag aloo capsicum/ spinach potato pepper curry, spinach garlic curry, spinach with lentils/keerai moolaigootal, Pasta baked in spinach creamy rose sauce.

5.0 from 1 reviews

Lamb Spinach Curry/ Saag Gosht

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 3 cups

Ingredients

Lamb – 500g, cleaned and cut into small pieces ( I used shoulder)
Oil – 3 tbsp
Mustard seeds – ½ tsp
Cumin seeds/ Jeera – 1 tsp
Red Chilli – 2, broken
Curry leaves – 1 sprig
Onions & shallots (mixed)– 2 cups, chopped finely
Tomatoes – 1 cup, chopped finely
Green chillies – 2, chopped finely
Garlic – 6, chopped finely
Ginger – 1 inch, chopped finely
Turmeric powder – 2 tsp
Chilli powder – 1 ½ tbsp
Coriander powder – 1 tbsp
Cumin powder – 1 tbsp
Spinach – 2 cups, chopped ( can add pureed spinach too)
Sugar – a pinch
Lime juice – 2 tsp
Coriander leaves – to garnish
Salt – to taste

Instructions

In a cooker, add the lamb, 1 tsp of turmeric powder,little salt and water just to cover the lamb and not more. Close the pressure cooker, keep it in medium flame for 5-6 whistles till lamb is cooked well. Switch off and keep it aside. You can just cook the lamb with some more water in medium-low flame covered for 35-40 minutes if you don’t have pressure cooker.
In a pan, heat oil and add mustard seeds. When it crackles, add cumin seeds and red chillies, curry leaves, when it changes color, add the onions, green chillies garlic, ginger ,little salt and sauté till golden brown.
Now add the tomatoes, 1 tsp of turmeric powder and fry till it is mushy.
Add the chilli powder, coriander powder and cumin powder. Saute them till they ooze out some oil on sides. Then add the spinach, lime juice, sugar and mix well for few seconds. (lime juice helps in absorption of iron from spinach).
Add the cooked lamb with ¾ cup of water (use the broth from the cooked lamb). Mix well and let all the mixture get cooked together till they leave some oil on top and let the water evaporate. Do not cover it (Spinach will lose its color). Check salt at this stage and add it if needed.
Finally garnish with coriander leaves and serve with hot rice.

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Mutton Masala (Semi- Gravy)

Ingredients

Directions

Mutton Pepper Dry Roast/ Lamb Roast

Mutton Rasam (Indian Soup)

Kongu Style Aatu Kari Kurma/ Mutton Curry Kongunadu style

Homestyle Weekend Speciality Lamb Biryani

Spicy Coconut Cardamom Lamb Chops

Sunday Lamb chettinadu curry

Lamb Vindaloo

Lamb Shami Kabab + $100 US worth Gourmet Garden herbs collection Giveaway (Open to U.S & Canada)

Hyderabadi Lamb Biryani

Insanely Delicious Lamb & Chicken Recipes

Lamb Spinach Curry/ Saag Gosht

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Ingredients

Directions

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