Mutton Kuzhambu | Spicy Mutton Gravy

I rarely make mutton or lamb in my kitchen. Since it has too much of cholesterols and fat I prefer not to take it more. This gravy is one among the rare recipe I make with mutton. In Calif I can see variety of mutton and lamb cuts. This time I bought mutton with the bones on it. I love the bones of the mutton and the trick is to get the bones cooked really very soft.

You can call this as a kuzhambu or gravy which is delicious when served with dosa or idli. Even with idyappam and appam this is the best combo ever. I made this curry for our Sunday lunch and had with Black pepper lamb curry. It made our spiciest Sunday ever… try out the recipe and let me know the comments and reviews. Now to the recipe!!!

Preparation time: 15mins

Cooking time: 30-40 mins

Aatukaal Paya | Mutton Paya | South-Indian Style Paya

Are you a pure vegetarian? Then am sorry, this post is not for you. I must say this disclaimer for the vegetarian readers because some of the pics may look yuck. But for the non-veg eaters!!! Here I come… this must be a visual treat for you. 

  

Paya is something which is made with smoked lamb/goat leg. I got these lamb feet from a Mexican shop. They call the lamb feet as paya as like we call in India. The lamb feet have lots of hairs in it and it is very difficult to clean. Hence it is burnt out to get rid of it. In India, I used to get the smoked leg which the butcher used to make in the shop. He has a stove and he directly flames the hairy parts in the leg. Here in US, they give it as such and I need to do the smoking part. If u gets the smoked leg, wash directly and start cooking.

Traditionally the lamb feet are cooked very slowly using wood or charcoal. I still remember my neighbor doing this the day before till the whole night. It’s been cooked in slow flame till the morning. This gives a smoky flavor to the lamb feet and it tastes delicious when it is served with the curry.

Lamb feet are very nutritious and it can be given to the convalescents for recovering from illness. It has lots of protein and calcium value. Lamb feet has good source for Vitamin B12 also. I have heard that it is also served for people with fractures to recover from it.

Serve this delicious-spiced Aatukaal Paya with Idli, Idiyappam, Dosa, Parotta, aapam. 

Preparation time: 30 mins(for smoking it)

Cooking time: 1/2- 1 hour

Black Pepper Lamb Curry | Gosht Kali Mirch Recipe

 Are u a pepper freaky? Then am sure you will definitely love the recipe. If u doesn’t get lamb in your place, try doing with mutton (see notes). It can either be served with plain steamed rice or with roti/chapathi. I love to have with idli and dosa too. 

 

Preparation time: 15-20 minutes
Cooking time: 10-20 minutes

Mutton Biryani - Mutton Dum Biryani - Lamb Biryani

Mutton Biryani - Mutton Dum Biryani - Lamb Biryani

No one will compromise anything with their mother’s preparation. Yes definitely I am one among them… my mom used to make biryani with seeraga sambha rice. Generally in South India people use seeraga sambha where as North Indians use basmathi rice for biryani. I have tried both the rice and they tastes well.  In dindugalthalapakkati they always use the authentic ingredients and prepare with seeraga sambha. I love the taste of it. But TH likes biryani when it is cooked with basmati rice. Hmmm....!!! Taste differs from person to person..

 I can say biryani is the easiest recipe, if u goes with the right procedure. I tried chicken biryani many times and it never ruined me. I have heard cooking mutton biryani is tedious. So I wanted to give it a try.Here in US we got lamb. Lamb is very tender and cooks easily. So I dint use pressure cooker and all that. I just boiled with some water. But, goat is not like dat. It needs to be pressure cooked. You can also marinate some masalas with the mutton pieces before cooking.

In this method I tried “dum” using dough. Generally people use charcoal on top to put dum. It is not  possible for me to do it here as my fire alarm will screw me here. So I have used wheat flour and made it as dough. I sealed biryani completely so that the flavor retains in it. 

Mutton chops | Lamb Chops

Mutton chops | Lamb Chops

After coming to US I have been searching for lamb in every other shop and finally got it yesterday.  Am not very much crazy about mutton but still I wanted to give it a try. Definitely the source for this recipe is from amma.  She used to make this with the bones but I made it boneless since I don’t find lamb with bones here.  Still the taste is equally good. 

We had it with sambhar as a side-dish but it can be mixed with rice. Gravy goes really very well with chapathis and dosas.