Wednesday, May 12, 2010

White Lamb Kurma

White lamb kurma is mildly spiced coconut based curry,this recipe can also be followed for chicken or even with vegetables.In this lamb kurma i have also used vegetables along with lamb which is optional.This lamb kurma can be served with parathas,idiyapam,idli's or pulav rice.
Lamb-1/2 kg
Tomato- 1 small sized
Grated fresh coconut-1 tbsp
Cashew nuts- about 7 whole nuts
Ginger garlic paste-2 tsp
Cumin seeds-1 tsp
Fennel seeds-1/2 tsp
Cinnamon-1/2 inch stick
Green chilli-3 small sized or 2 medium sized
Peas-1/2 cup
Potatoes-1/2 cup chopped
Coriander leaves for garnishing
Oil-1 tbsp
Salt as required
Dry fry the coconut along with the spices and cashew nut until a nice aroma comes from the spices,do not let the coconut colour change,this will change the colour of the gravy.Grind the mixture along with the green chilli into a smooth paste.
Heat oil in a pan,add ginger garlic paste and finely chopped onions,saute it until the onion becomes transparent in colour.Now add the lamb piecesand stir well,the add the tomatoes,add just enough water to cover the pan  and cook till the lamb is cooked or pressure cook  upto 5 to 6 whistles.
Now add the chopped vegetables and the ground paste,allow the gravy to boil until oil floats on top.Add salt to taste.Finally add the chopped coriander leaves.Serve warm.
This recipe goes to Cooking With Seeds- Fennel Seeds by Priya's Easy N Tasty Recipes.


Sailaja Damodaran said...

Love to have it with jeera/peas pulao.

Suhaina said...

I love this curry very much.Love to have with orotty/ ari pathiri.

Umm Mymoonah said...

Thank you Sailaja and Suhaina

Priya Suresh said...

Tempting and droolworthy white kurma, looks utterly delicious Umm..

Umm Mymoonah said...

Thank you Priya

SathyaSridhar said...

Mymoonah, kuruma looks soo delicious n yummy dear, perfectly added ingredients sure it will taste good with hot rice, pulao.


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