Description

Aatukkari Kuzhambu is a flavorful and aromatic South Indian lamb curry known for its rich, spiced gravy. This dish is a staple in many households and offers a deeply satisfying culinary experience. The slow cooking of the lamb ensures tender meat that melts in your mouth, while the blend of spices creates a complex and delicious sauce.

Ingredients

For Marinating the Lamb

• 500 grams Lamb (Aatukkari) (bone-in, cut into medium pieces, washed and drained well)
• 1/2 teaspoon Turmeric Powder
• 1 tablespoon Ginger-Garlic Paste
• Salt (to taste)

For the Masala Paste

• 2 medium Onion (roughly chopped)
• 2 medium Tomato (roughly chopped)
• 1 inch piece Ginger
• 6-8 cloves Garlic
• 4-6 Dry Red Chillies (adjust to spice preference)
• 2 tablespoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Fennel Seeds
• 1/2 teaspoon Black Peppercorns
• 2 Cardamom
• 3-4 Cloves
• 1 inch piece Cinnamon Stick
• 1/4 cup Grated Coconut (Fresh or Frozen)
• 1 tablespoon Oil (for roasting masala ingredients)

For the Curry Base

• 2 tablespoons Oil or Ghee
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds
• 1 sprig Curry Leaves
• 1 medium Onion (finely chopped)
• 1/4 teaspoon Turmeric Powder
• 1 teaspoon Kashmiri Red Chilli Powder (for color and mild heat)
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• 2-3 cups Water (or as needed for desired consistency)
• Salt (to taste)
• Fresh Coriander Leaves (for garnish, finely chopped)

Instructions

1. Marinate the lamb: In a bowl, combine the lamb pieces with turmeric powder, ginger-garlic paste, and salt. Mix well and let it marinate for at least 30 minutes. For better results, marinate for a few hours or overnight in the refrigerator.
2. Prepare the masala paste: Heat 1 tablespoon of oil in a pan. Add dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cardamom, cloves, and cinnamon stick. Roast on low heat until fragrant. Add roughly chopped onion, ginger, and garlic. Sauté until onions turn translucent. Add roughly chopped tomatoes and cook until softened. Finally, add grated coconut and sauté for a minute. Let the mixture cool down completely.
3. Grind the cooled masala mixture into a smooth paste using a blender, adding a little water if needed.
4. Prepare the curry base: Heat 2 tablespoons of oil or ghee in a heavy-bottomed pan or pressure cooker. Add mustard seeds and fenugreek seeds. Let them splutter.
5. Add curry leaves and finely chopped onion. Sauté until the onions turn golden brown.
6. Add turmeric powder, Kashmiri red chilli powder, and coriander powder. Sauté for a minute on low heat, being careful not to burn the spices.
7. Add the marinated lamb pieces and sauté for 5-7 minutes until they are lightly browned.
8. Add the ground masala paste and mix well with the lamb. Cook for 5-7 minutes, stirring occasionally, until the raw smell of the masala disappears and oil starts to separate.
9. Add water to the desired consistency of the gravy. Add salt to taste (remember the salt added during marination).
10. If using a pressure cooker, close the lid and cook for 4-5 whistles or until the lamb is tender. If using a pan, cover and simmer on low heat for 40-50 minutes, or until the lamb is cooked through and tender, adding more water if needed.
11. Once the lamb is cooked, add garam masala and mix well. Simmer for another 2-3 minutes.
12. Garnish with fresh coriander leaves.
13. Serve hot with rice, roti, or dosa.