Chettinad Lamb Bone Curry (Elumbu Kulambu)

Ingredients

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

Preparations

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