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Saturday, 9 July 2011

Chettinad Lamb Bone Curry (Elumbu Kulambu)

Lamb bone pieces 250gms
Toor dal 2 tsp
Small onions 10
Tomato 1
Green chilli 2
Fennel seeds 1 tsp
Cinnamon 1
Cloves 2
Turmeric powder 1 tsp
Chilli powder 2 tsp
Coriander powder 2 tsp
Tamarind extract ¼ cup
Curry leaves 1 sprig
Oil and salt as required
1.      Pressure cook lamb bones with turmeric powder,toor dal in2 cups of water till 3 whistles
2.      Once the pressure settles down add chilli powder, coriander powder, salt and tamarind extract. Let it boil
3.      In a pan add oil, cinnamon, cloves, fennel seeds, curry leaves, onions and tomatoes. sauté well
4.      Add the sauted ingredients to the boiling curry and allow it to boil for another 10 min
Serve with rice or briyani. Goes well with chettinad mutton briyani

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