Skip to main content

Madras Lamb Curry

 



Dear Friends,

  Today I am here to share a south Indian delicacy ' Madras Lamb Curry.' This curry is sharply hot. Many people assumed that in 1640 this curry was carried by the English traders. But others also believed that it was conceived in Britain's curry house. There is a controversy related to this delicacy. So, let's start making 'Madras Lamb Curry.' Now Madras is known as 'Chennai.'


Ingredients:-


  1. Lamb- 1kg.(2-inch pieces).
  2. Coconut Oil- 4tbsp.
  3. Coriander leaves- 3tbsp(finely chopped).For garnishing.

Spices for Curry powder:-


  1. Fenugreek Seeds- 1-1/2tsp.
  2. Mustard seeds- 1-1/2tsp.
  3. Cumin seeds- 1-1/2tsp.
  4. Coriander seeds- 2tbsp.
  5. Fennel seeds- 1-1/2tsp.
  6. Poppy seeds- 2-1/2tbsp.
  7. Black peppercorns- 2-1/2tsp.
  8. Dry red chilies- 8nos.
  9. Cinnamon stick- 3-inch.
  10. Cloves- 8nos.

For the spice paste:-


  1. Green chilies- 4nos.
  2. Garlic- 10cloves.
  3. Ginger- 2-inch.
  4. Fresh coconut- 1/2 cup(grated).
  5. Jaggery- 2tbsp(grated).

For Lamb Curry:-


  1. Onion- 4 medium(chopped).
  2. Tamarind- 2tbsp.
  3. Yogurt- 1cup.
  4. Mustard seeds- 2tsp.
  5. Tomato Puree- 3 medium.
  6. Red chili powder- 1tbsp.
  7. Salt- To taste.
  8. Curry leaves- 2springs.
  9. Turmeric powder- 1tsp.

Preparation Method:-


Step 1- First, place a non-stick frying pan on medium flame. Now dry roast all ingredients mentioned under curry powder. Fenugreek Seeds (1-1/2tsp), Mustard seeds(1-1/2tsp), Cumin seeds( 1-1/2tsp), Coriander seeds(2tbsp), Fennel seeds (1-1/2tsp), Poppy seeds( 2-1/2tbsp), Black peppercorns(2-1/2tsp),Dry red chilies(8nos),Cinnamon stick (3-inch),Cloves(8nos). Saute all spices became aromatic. Once roasted spices will become Cool, make a fine powder with it. Transfer in a bowl and set aside.


Step 2- Next, wash lamb pieces and pat dry them. Take a large bowl, add lamb pieces, yogurt, ground curry powder(step-1). Mix well and keep in the refrigerator for 2hours.


Step 4- In a grinder jar add Green chilies(4nos),Garlic(10cloves),Ginger(2-inch),Fresh grated coconut(1/2 cup), Grated jaggery (2tbsp). Make a paste and transfer to a bowl. Set aside.


Step 5- After 2 hours, place a wok on medium flame. Pour coconut oil; once the oil becomes hot, add mustard seeds, curry leaves. Saute for few seconds until splutter. Now, add chopped onions and saute till soft. 


Step 6- Next, add (step-4) spice paste, red chili powder, tomato puree, turmeric powder, salt. Saute till raw aroma goes away. Sprinkle little water and cook for 5 minutes on medium-low flame. Stir occasionally.


Step 7- After 5 minutes, add tamarind paste and marinated mutton. Combine all ingredients well with the mutton. Cook for another 5-6 minutes. Adjust salt at this stage. If required, add more salt at this stage.


Step 8- Add 3-1/2 cups of water. Mix well. Lower the flame. Cover the wok with the lid. You can also pressure cook the mutton. For that, transfer the mixture of the mutton; into the pressure cooker. And, wait for 4-5 whistles and allow the pressure to release automatically.


Step 9- Once the mutton will be tenderized well, transfer the madras lamb curry in a serving bowl.


Step 10- Garnish with coriander leaves. Now madras lamb curry is ready to serve hot with jeera rice.






Comments

Last week's top

My first recipe - Traditional Indian Sweets "Jibhey Gajaa"

Hello readers,       Today I'm going to share my first recipe with you,  before that I will share you the story of this dish, this is a sweet dish and very popular in Odisha (an eastern Indian state on the Bay of Bengal), they devoted this dish to Lord Jagannath (Hindu GOD), the dish named Jibhey Gajaa. This name was given because this sweet dish looks like a tongue (jiv in Bengali), you can keep this sweet in air tight container for long period & don't need refrigerate, so let's start. Ingredients: 1. Flour (250gm) 2. Sugar (500gm) 3. Vegetable oil (250ml)  4. Salt (As needed) 5. Ghee (2 table-spoons) 6. Water (100 ml) 7. Cardamom powder (1/2 table-spoon) Preparation: 1) First take a bowl , give 70% flour in it, add pinch of salt, 1 tea spoon sugar & 2 teaspoon vegetable oil. Stir continuously until mix it properly with spoon, now add some water and make a medium soft dough. 2) Now keep it aside, take a pan keep it on...

Thai Green Curry Recipe

  image credit Hello readers, Today I'm going to share with you "Thai green curry" recipe. Green curry evolved during the reign of king Rama VI or Rama VII between the years 1908-1926. Ingredients: 1. Boneless chicken-500g (cut into 1.5 cm cubes) breast and thigh portion of chicken. 2. Thai green curry paste-4 tbsp. 3. Coconut milk-1.5 cups. 4. Thai sweet basil leaves- 8 pieces. 5. Chicken stock- 1/2 cup. 6. Eggplants- 70g (1.5cm cubes). 7. Oyster mushrooms- 70g( small pieces). 8. Bamboo shoots- 1/2 cup. 9. Kaffir lime leaves- 4 pieces.(broken halves). 10. Palm sugar- 2 tbsp. 11. Fish sauce- 2 tbsp. 12. Coconut cream- 1 cup. 13. Vegetable oil- 2 tbsp. 14. Red spur chilies -2 ( julienned). Preparation Method: Step 1- In a blender add sweet basil leaves (4) with half portion of coconut milk and make mixture with it set aside in a bowl. Step 2- Place a wok on the gas oven add vegetable oil and remaining coconut milk and bring it to boil till it became thick. Step 3- Add gree...