Indian Lamb Curry (Lamb Kozhambu)

A community recipe by krisharyan82

Not tested or verified by Nigella.com

Introduction

This recipe has an exotic Indian flavour which make you die for it. Its for those spice lovers whose taste buds will tickle you to have more ;)

Ingredients

Serves: 4-6

Metric Cups

For the Preparation

1 kilogram lamb (washed and drained)
¼ teaspoon turmeric
¾ tablespoon red chilli powder
tamarind (crush in water and extract pulp)
1 pinch of salt
1½ tablespoons oil

For the to Make Coarse Paste

3 medium onions
3 green chillies
12 grams garlic flakes
1½ centimetres fresh ginger

For the Preparation

2⅕ pounds lamb (washed and drained)
¼ teaspoon turmeric
¾ tablespoon red chile powder
tamarind (crush in water and extract pulp)
1 pinch of salt
1½ tablespoons oil

For the to Make Coarse Paste

3 medium onions
3 green chiles
ounce garlic flakes
⅗ inch fresh gingerroot

Method

Indian Lamb Curry (Lamb Kozhambu) is a community recipe submitted by krisharyan82 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Clean the meat and marinate it with coriander leaves, curry leaves, some curd.

Pressure Cook the meat for about 10 minutes (make sure you don't over cook )

Heat oil in a heavy bottomed vessel Add the ground onion paste and stir fry for 5-6 mts Add the marinated lamb pieces and combine well Cook for 8-10 minutes or till oil separates

Add turmeric powder and chilli powder, combine Cook for 2 minutes.

Add 2 cups water and salt to the mixture now Add the extracted tamarind pulp, along with a cup of water and combine well Let the lamb pieces simmer in this tamarind base for 20-25 minutes till the meat is cooked and you get the desired gravy consistency.

Adjust salt if required and garnish with coriander leaves

Clean the meat and marinate it with coriander leaves, curry leaves, some curd.

Pressure Cook the meat for about 10 minutes (make sure you don't over cook )

Heat oil in a heavy bottomed vessel Add the ground onion paste and stir fry for 5-6 mts Add the marinated lamb pieces and combine well Cook for 8-10 minutes or till oil separates

Add turmeric powder and chilli powder, combine Cook for 2 minutes.

Adjust salt if required and garnish with coriander leaves

Additional Information

Shall be had with roties, bread toast and is ideal with steamed rice. Yummy... ;) Preparation: 40 mts Cuisine: Andhra , India

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What 1 Other has said

How would you compensate for a lack of pressure cooker to cook the lamb?

Posted by dk on 3rd October 2013

Introduction

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For the Preparation

For the to Make Coarse Paste

For the Preparation

For the to Make Coarse Paste

Method

Additional Information

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What 1 Other has said

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