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Village-Style Lamb Curry With Veggies (Kari Kuzhambu)

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My name is Lakshmi, and I am a homemaker. My mom taught me how to make this village-style lamb curry.

Spicy lamb curry with vegetables (kari kuzhambu)

Spicy lamb curry with vegetables (kari kuzhambu)

This spicy village-style lamb curry is perfect for a leisurely weekend meal. I learned how to prepare this recipe from my mom, and I'd like to share her recipe with you. Let's get started!

Cook Time

Prep timeCook timeReady inYields

15 min

40 min

55 min

3 to 4 people

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  • 6 cloves
  • 2 bay leaves
  • 1 star anise
  • 3 tabelspoons gingelly oil
  • 2 tablespoons ginger-garlic paste
  • 2 medium onions, finely chopped
  • 1 small tomato, finely chopped
  • Handful of curry leaves
  • 1 drumstick, chopped into small pieces
  • 1 large potato, peeled and cut into cubes
  • 250 grams lamb meat, with bone pieces
  • 2 teaspoons chili powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala powder
  • 1/4 teaspoon turmeric powder
  • Handful of cocunut, small pieces
  • 1 teaspoon poppy seeds
  • 10 cashews


  1. Heat oil in a cooker and add cloves, bay leaves, and star anise.
  2. Add the onions, curry leaves, and ginger-garlic paste. Saute for 5 minutes.
  3. Once the onions turn translucent, add the tomato and potato. Saute for a while, then add all masala powders (garam masala, chili powder, coriander powder, and turmeric powder). Saute for another 2 minutes on low heat.
  4. Add the lamb pieces and saute till the meat turns slightly pale. Then add 2 tumblers of water and salt. Close the lid and cook for 6-7 whistles on medium heat or until the meat is soft and tender.
  5. Once the steam is released, open the lid and add another 2 tumblers of water and the drumstick pieces. Bring it to the boil for 5 minutes. Drumstick should add while boiling so that you can get the aroma of drumstick in the curry.
  6. Meanwhile, in a blender, add coconut, poppy seeds, and cashews. Grind it to a fine paste. Note: If you do not have cashews you can omit them, or you can substitute roasted gram dhal. Cashews give a richness to the curry.)
  7. Once the oil separates, add the coconut paste, and allow it to cook for another 5 minutes.
  8. Remove from heat, garnish with coriander leaves and serve.

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