This Lamb Kurma Street stall style pairs well with idli, dosa, rice, parata, roti, and biryani. Lamb kothu parata can be made using this kurma. The spices which are used in the kurma takes this recipe to the next level.
I used Mealthy Mutlipot(MM) instead of a regular pressure cooker. Pressure cooking is very easy in MM. Just grab all the ingredients, saute the ingredients, add lamb and required water and ground coconut paste, set the timing to pressure cook and leave it. MM does it all, pressure cooks and dose natural pressure release and turns on the warm mode once all the cooking process is done. You need not babysit or count for the whistles which we do in a regular pressure cooker.
Each time the dish comes out perfect. For 25 mins cook, the lamb was tender, juicy and falling of the bone. This kurma tastes exactly as we used to get in the roadside shop. Apart from normal spices, we make use of Mace/Javitri, Kal Pasi/black stone, star anise. When blended with coconut it gives a unique aroma and taste to the kurma. You can find these ingredients in any Indian grocery stores.
Here in UAE poppy seeds are banned and not allowed to use. So I have not used any. If you are allowed to use poppy seeds in your place, do add a tsp of poppy seeds along with the coconut while grinding. This certainly gives you a nice aroma and taste to the lamb kurma. Now let us see how to prepare this recipe.
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- 500 gms Lamb
- 1 Onion
- 1 Tomato
- 1 tsp Chili powder
- 2 tsp Coriander powder
- 1/4 tsp Turmeric
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- 2 tbsp oil
- salt to taste
- 1/2 cup Coconut grated
- 1 inch Cinnamon stick/Pattai
- 3 Clove/Lavangam
- 1/2 tsp Fennel seed/Sombu
- 1 pinch Kal Pasi/Black stone
- 1 pinch Javithri/Maze
- 1 Star anise
- 10 Pepper Corns
- 1/2 tsp Mustard seeds /kadugu
- 1/2 tsp Fennel seed/Sombu
- 1/2 tsp Whole Pepper
- 1 strand Curry Leaves/Karuveppilai
- Cut and wash the lamb thoroughly. In a mixer, grind the ingredient to a smooth paste by adding water, listed in "To grind" and set aside.
- Finely chop onion and tomato. Turn on Saute mode, add oil. Then add mustard, fennel, peppercorns, and curry leaves. Let it crackle, then add onion and saute till golden brown.
- Add ginger-garlic paste and saute till the raw smell goes. Add tomato and saute for few more minutes till it becomes mushy. Now add turmeric, chili powder, and coriander powder and a little salt. and saute for 2-3 minutes.
- Now add lamb pieces and saute it thoroughly for 4-5 minutes till it becomes white.
- At this stage, add ground coconut paste, and the required salt and water. Cancel saute mode.
- Close the lid, turn the Vent to the Sealing position and pressure cook for 25 mins and let the Natural pressure release. Once pressure releases, open the lid and mix it thoroughly. Garnish with coriander leaves.
- Use an equal amount of ginger and garlic to make the paste.
- Make sure you grind the coconut to a smooth paste.
- If you want to cook using a pressure cooker, close the lid and cook for 7-8 whistles on low flame.
- This same method can be followed for making Chicken Kurma, but ensure that it is pressure cooked in Mealthy Multipot for 8 mins with natural pressure release.
Delicious Lamb Kurma is ready to relish.
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