Village-Style Lamb Curry With Veggies (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!
- 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
IngredientsClick thumbnail to view full-size
- Heat oil in a cooker and add cloves, bay leaves, and star anise.
- Add the onions, curry leaves, and ginger-garlic paste. Saute for 5 minutes.
- 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.
- 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.
- 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.
- 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.)
- Once the oil separates, add the coconut paste, and allow it to cook for another 5 minutes.
- Remove from heat, garnish with coriander leaves and serve.