lamb stew curry

Lamb Curry – Juicy, Succulent Spring Lamb

lamb stew curry

Nothing couldn’t be easier to make something so pleasing to your family or guests than this dish, as it has everything they always are fond of –  the delicious taste, mouthwatering aroma and the juicy appearance.

Kids love the silky and succulent lamb pieces that melt into their mouths and the gravy, which is not so spicy, but full of flavours.  The secret of bursting flavours in this dish is that it is boiled with all the spices first and then added to the fry-up with pieces and juices altogether.

 What you need to make this delicious dish:

Spring lamb in medium size pieces300 g
Onion1 large or 2 medium
Coriander powder2 tsp
Cumin powder2 tsp
Salt to taste1 tsp
Turmeric2 tsp
Tomato1 large
Green chilies2
Chili powder2 tsp
Ginger garlic paste 2 tbsp
Olive oil or any kind of oil2 tbsp
Garam masala for sprinkling on top 1 tsp

Let’s get started:

Pressure cook it

  • Add half of all above listed ingredients to the pressure cooker with meat and pressure cook until meat gets tender.  4 – 6 whistles depending on your pressure cooker
  • Keep the pressure cooked  lamb aside which will look like this,
lamb stew3

Fry it

  • Now, in a wide wok, add 2 tbsp of oil.
  • Drop a clove, a stick of cinnamon, 2 cardamoms and a few curry leaves and fry.
  •  Now add the remaining half of the chopped onion.  Saute until golden.
  • Add a slit green chili.
  • Add ginger garlic paste. (you can add freshly grated ginger and garlic for more aroma and taste)
  • Add all the spices, chili powder, turmeric, pepper powder and salt.  Fry.
  • Add the chopped tomato.
lamb stew1
  • Fry until all comes together and oil separates.

Add lamb pieces first then gravy

  • Drain the gravy and add only the pressure cooked lamb pieces into the wok and fry a little while
  • Now pour the gravy into the wok.  If the gravy is not enough to add a little hot water
  • Mix thoroughly, cover and simmer under  low flame
  • After 5 mins, open the lid, give a good stir and raise the flame high for 2 mins to thicken the gravy and oil to float up.
  • Sprinkle garam masala on top
  • Garnish with chopped coriander leaves.
  • Cover and let the stew to rest.  This allows the meats to absorb all the aromatic flavours of spices
  • Time to serve for all hungry mouths!!!
Mutton curry

Sri Lankan Mutton curry – Juicy, spicy and aromatic

Mutton curry
mutton curry

To make this delicious mutton curry you must opt for good quality meat, bought from a reliable butcher, which has its own juicy flavours stored in it. When cooking, by adding a bit of love and devotion, the outcome will be simply glorious!

This is the typical Sri Lankan way of cooking mutton, using the aromatic Sri Lankan roasted curry powder. If you do not have it with you it is super easy to make it at home. I have given the recipe link below:

What you need to make it:

 Good quality mutton from shoulder -medium size300 g
Onion and green chili – slit in the middle1 each
Ginger and garlic – freshly grated2 tbsp
Roasted curry powder2 tbsp
Chili powder1 tbsp
Vinegar2 tbsp
Salt1 tsp or more to taste
Pepper powder1 tsp
Maggi coconut milk powder or thick fresh coconut milk1 tbsp
 Whole spices- a Cinnamon quill , a few cardamoms, 3 cloves 

Let’s make it:

Marinate

  • Marinate the mutton pieces with :   Roasted curry powder; chili powder;grated ginger and garlic; vinegar;salt and pepper powder
  • Cover and keep aside for at least 2hrs or preferably over night

Fry

  • Fry the onion until golden and add some freshly grated ginger and garlic. Brown them.
  • Toss some crushed curry leaves, a few cloves, a cinnamon stick, 3,4 cardamoms and fry.
  • Add the green chili.
  • Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry.

Simmer

  • Cover with the lid, lower the flame to the minimum and leave for 10-15 mins.  This will allow all the natural juices of mutton pieces to ooze out.  Open after 10 mins and see if the process has been done. If not, cover for another 5 mins.  Scrape the juices and mix thoroughly until all come together.  Check the taste.  Add more salt or pepper if needed.

Cook further

  • Now pour warm water a little above the mutton pieces
  • Cover and cook under a low flame, about 1/2 hr while stringing from time to time
  • Cook until the mutton pieces are tender
  • Add 1 tbsp of Maggi coconut milk which will enhance the flavours in a great deal
  • Toss some fresh curry leaves on top, switch the flame off, cover and let the pan rest for at least 1/2 hr
  • Serve with a dome of hot rice, bread or rotis