Lamb Roast | Mutton Curry Kerala Style | Nadan Mutton Roast | Lamb Curry Indian Style | Recipe: 32

Easter Special.Lamb Roast. Nadan mutton Roast. Mutton Curry. Lamb curry.#Lambcurry #lambroast #ninakitchen #indianstylelambcurry Subscribe and press bell button to get updates about new videos from nina kitchen. It's Free. SUBSCRIBE LINK : https://www.youtube.com/c/ninakitchen FACEBOOK: https://www.facebook.com/ninakitchens.com.recipes INSTAGRAM: https://www.instagram.com/ninakitchens.com.recipes (Total lamb/mutton cooking time is 50 mts - 1 hour , it varies if use pressure cooker to cook the meat) INGREDIENTS Lamb/Mutton 1kg Onion medium 2 Shallot Onion (chuvannulli) 300g Tomato 3 Green chilli 3 Garlic chopped 2 tablespoon Ginger chopped 2 tablespoon Cloves(gramboo) 4 Cinnamon stick (karuvapatta) 1 piece Fennel seeds (perumjeerakam)1 teaspoon Mustard seeds (kaduku)1/2 teaspoon Salt 2 tsp (as required) Kashmiri chilli powder 1 1/2 teaspoon Red chilli powder 1/2 teaspoon Turmeric 1 teaspoon Garam masala 1 teaspoon Coriander powder 3 teaspoon Pepper powder 1/2 teaspoon or ( crushed pepper 7-8 ) Curry leaves 8 Coriander leaves 3 tablespoon Water 600ml (as required) #TIPS For easy cooking of meat, pressure cooker can be used. We using shallot onion here only to give more taste, too much red onion can make curry sweet, therefore adding shallot onions. Try to use ginger garlic thin chopped rather than paste for roast. If making curry ginger garlic paste is o.k . MEAT LOOKS SOFTENED AFTER COOKING ,TIME IS AVERAGE ONLY, IT VARIES DEPENDS ON UTENSILS, AND THE TYPE OF MEAT USED. If any questions regarding the recipe please ask in the comment session or email me on ninakitchenfoods @gmail.com Method Chop lamb into small pieces as shown. Add 1/2 tsp of kashmiri chilli powder, 1/2 tsp of turmeric powder and 1 tsp of salt. Mix well. Add to a pan with 600ml of water . Water need to fully cover the lamb. Cook in medium heat until the meat is cooked well. Take a nonstick pan and add 3 tbsp of oil, mustard seeds, curry leaves, onions, shallot onions ginger garlic and green chill and 1 tsp of salt. Once this soft enough add tomatoes chopped. Cover with lid and cook for couple of mts. Add cloves cinnamon stick and fennel seeds and mix well. On low flame add 1 tsp of Kashmiri chilli powder,1/2 tsp turmeric powder, 3 tsp of coriander powder, 1 tsp of garam masala, and 1/2 tsp of red chilli powder. Mix well for 2-3 mts. Add the cooked meat in to this spice mixture including the remaining water with meat. Cover and cook for another 10 mts ,Check salt level, add some coriander leaves. Let the water to get evaporated by removing the lid and cook until the water all evaporated or as desired texture achieved. Music credits: https://www.bensound.com