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Indian Lamb Curry (Lamb Kozhambu)

A community recipe by

Not tested or verified by Nigella.com

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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 ;)

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 chilli
  • 12 grams garlic flakes
  • 1½ centimetres fresh root 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 chile
  • 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.
  • 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
  • Additional Information

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

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

    Tell us what you think

    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
    Show more comments