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Mutton/Lamb Spicy Curry

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Mutton Curry

Soft & succulent lamb/mutton pieces coated with aromatic blend of masalas and spices. 

I made this a few months back and drafted it. If you are making it for the first time, try to taste as you make it to adjust to your spice level. This recipe was spicy, tasty and flavorful. 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.
Happy New Year to all of you! Stay Happy and healthy always.:).Don’t ask me what is happiness? I am still trying to find the answer. My life is not perfect. Missing a lot of things like Love, family close to me or some things which bothers me day to day life. However, I am thankful for everything I have. Happiness is may be acceptance?! 😀 Depressing or Motivated?

Mutton Curry Recipe Video

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

Serving Size:
Time:
Difficulty:

Ingredients

  • Mutton/ Lamb – 450Gms
  • Oil – 2 tbsp
  • Cumin Seeds – 1 tsp
  • Fennel Seeds – 1 tsp
  • Garlic – 5, finely chopped.
  • Ginger – 1 inch, finely chopped.
  • Green Chilli – 2, finely chopped
  • Curry leaves – 1 tbsp
  • Onion – 1 medium, finely chopped
  • Tomato – 1 medium, finely chopped
  • Chilli powder – 2 tsp
  • Coriander – Cumin Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Turmeric Powder – 1 tsp
  • Pepper Powder – 1 tsp
  • Coriander leaves – 1 tbsp, Chopped finely
  • salt -1 tsp

Directions

  1. Add mutton/Lamb with 1 cup of water in a pressure cooker with salt and give 5-6 Whistles. (or) In Medium flame cook for 20-30 minutes. 
  2. Take a pan in medium flame, add oil, cumin seeds, fennel seeds, garlic, ginger, green chillies, curry leaves, add chopped onions and salt.
  3. Saute until onions are translucent. Then add tomatoes, chilli powder, cumin powder, garam masala, turmeric powder and pepper powder.
  4. Saute for 3-4 minutes. Then add the boiled mutton/lamb water. Boil for 3-4 minutes.
  5. Add the boiled mutton now and close the lid. 
  6. After 4-5 minutes, it will be semi gravy. You can boil for more if you need a roast.
  7. Add chopped coriander leaves and finish it off 🙂
Mutton Curry

Kongu Style Aatu Kari Kurma/ Mutton Curry Kongunadu style

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muttonkurma-4Quick 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 🙂

ThaliPlate

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

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Kongu Style Aatu Kari Kurma/ Mutton Curry Kongunadu style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Roasting & Grinding:
  2. Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.

  3. 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
  4. Heat oil in a pan, add the shallots, curry leaves, a bit of salt and sauté until transparent.
  5. Add in chopped tomatoes, turmeric and sauté until the tomatoes are nicely cooked.

  6. When the tomatoes are cooked, add in the ground masala paste with mutton pieces. Add salt as per taste.

  7. Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
  8. 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.
  9. Open the cooker, mix well and add the chopped coriander leaves to garnish.
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muttonkurma

Spicy Coconut Cardamom Lamb Chops

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lambmasala-5When 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

lambmasala

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Spicy Coconut Cardamom Lamb Chops
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Wash lamb pieces and drain well.
  2. 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).

  3. 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
  4. 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.

  5. 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.

  6. 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.
  7. 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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lambmasala-3

 

Sunday Lamb chettinadu curry

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LambcurryFall 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.

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

Lambcurry

5.0 from 1 reviews
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Sunday Lamb chettinadu curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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
  1. Wash lamb pieces and drain well.
  2. 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.

  3. 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.

  4. 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.

  5. Add the lamb and roast in that oil for two minutes.
  6. 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.

  7. Now remove the cover, check if the consistency is good or just keep it open and cook for few more minutes.

  8. 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_curry-7

Ambur Mutton Biryani

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Amburbiryani

Ambur biryani is one of the south-Indian special biryani recipes. Ambur is a town in vellore district in Tamilnadu, India and is famous for leather. Ambur is famous for biryani. Authentic recipe is to cook the mutton in slow cooker so I first cooked the mutton in pressure cooker and then proceeded with dum process. I have heard they have more biryani shops than any other town.  Seeraga samba rice, a traditional Tamilnadu variety of biryani rice is used for this authentically. That makes this biryani even tastier. The rice is parboiled, meat is cooked separately and both are cooked together on dum on a closed vessel with some weight on top of it. There are different types of biryani and different biryani from many towns. There is another famous biryani called dindugal biryani.

AMbur biryani

I posted biryani collection recipes last week with all biryani recipes and their side dish and I thought should not post biryani recipe for a while. But this recipe came out so good that I wanted to post it this week. I tried this on Sunday with chicken 65 and it came out Yum!!! I saw a video from a chef making ambur biryani from star biryani hotel, so I adapted from that and tried this recipe. I wanted to share this biryani because of its simplicity.

AMbur biryani

5.0 from 1 reviews
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Ambur Mutton Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • Oil – 4 tbsp
  • Mutton – ½ kg
  • Cinnamon sticks -1
  • Cloves – 2
  • Cardamom- 2
  • Bay leaves – 2
  • Star anise – 1
  • Fennel seeds – 1 tsp
  • Cumin seeds – 1 tbsp
  • Garlic – 5 (blended)
  • Ginger – 2 inch (blended)
  • Red chillies – 4 soaked in 1 tbsp of hot oil. And blended
  • Chilli powder -1 tbsp
  • Onion – 1.5, sliced
  • Tomato – 1,sliced/chopped
  • Curd – 5 tbsp
  • Mint – ½ cup,chopped
  • Coriander leaves – ½ cup,chopped
  • Lime – 2 nos
  • Salt – 1 tbsp
  • Ghee – 1.5 tbsp
  • Mint and coriander leaves – 1 tbsp, to garnish

    For rice:
  • Rice – ½ kg
  • Salt – 2 tbsp
  • Cumin seeds – 1 tbsp
Instructions
  1. Heat oil in a big vessel,add clove, cinnamon, cinnamon sticks, bay leaves,cardamom and star anise.
  2. Now , sprinkle 1 tbsp of curd.
  3. Add onions, garlic paste and ginger paste. Sauté till they are golden brown.

  4. Now add the mutton, salt, tomato, remaining curd, mint and coriander leaves. Stir everything and now add the water. Close the lid and boil it under low fire.You can even pressure cook it for 6 whistles.

  5. Meanwhile boil water and when it is boiling nicely, add rice, salt and cumin seeds to it. Boil till it is half done. Probably should take 6-8 mins.

  6. When the mutton is cooked, top the rice to it, add ghee and coriander leaves to it. close the vessel with a lid tight and keep some weight (like stones, vessel with water) on top of it and keep on medium for 7 minutes and and low on 5 minutes. Switch off and close and keep for 10 minutes.
Notes
There will be some water left in mutton when you top the rice but its good to help the biryani get its fluffy texture and boil to perfection.
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 Taste great with tomato garlic raita,cucumber carrot raita,mirch ka salan,mutton sukka

AMbur biryani

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