Village Style Lamb Curry with Veggies
This spicy lamb curry is a perfect recipe for a weekend. Here I am going to share one of the mouth-watering recipes in a way how my mom prepares. Let's get into the procedure
- 6 cloves
- 2 bay leaves
- 1 star anise
- 3 tabelspoons gingelly oil
- 2 tabelspoons ginger garlic paste
- 2 medium sized onion, finely chopped
- 1 small sized tomato, finely chopped
- Handful of curry leaves
- 1 drumstick, chopped into small pieces
- 1 big size potato, peeled and cut into cubes
- 250grams lamb meat, with bone pieces
- 2 teaspoons chilly 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
Step 1) Heat oil in a cooker and add cloves, bay leaves, and star anise.
Step 2) Then add onions, curry leaves, Ginger garlic paste, and saute it for 5 minutes.
Step 3) Once the onions turn translucent, add tomato, potatoes, and saute it for a while, then add all masala powders (garam masala, chili powder, coriander powder, and turmeric powder) and saute it for another 2 minutes in low heat.
Step 4) After that, add lamb meat 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
Step 5) Once the steam is released, open the lid and add another 2 tumblers of water and drumstick pieces, then make it to boil for another 5 minutes.
Step 6) Meanwhile, In a blender, add coconut pieces, poppy seeds, and cashew. Grind it to a fine paste.
Step 7) Once the oil gets separated, add coconut paste, and allow it to cook for another 5 minutes.
Step 8) Now remove from heat and garnish with coriander leaves, then serve.
- Drumstick should add while boiling so that you can get the aroma of drumstick in the curry.
- If you do not have cashew, you can skip it, or else you can add roasted gram dhal instead of it. Cashew gives richness to the curry.