Tuesday, 29 December 2015

Spicy Lamb trotters gravy / Aattu kaal kuzhambu recipe

Hi friends,
             Today I'm going to share a  non-veg recipe which is popular in southern Tamilnadu. Before I tell you about the recipe, I must mention that Sunday evening is the best time to buy lamb trotters/ Aattukaal . As I have found they are usually available fresh on that day. Lamb trotters are foot of a goat which have been grilled over an open fire. Usually the skin will be burnt , you will need to scrape off the black layer of the skin using a knife or a spoon. And wash them with turmeric powder.Now let's see how to prepare Aattukaal kuzhambu recipe.


Ingredients:
  • Lamb trotters/ Aattukaal - 4 nos
  • Small onion - 150g
  • Tomato - 2 nos
  • Ginger - a small piece
  • Pepper - 1 tsp
  • Cumin seed - 1 tsp
  • Coriander seed - 1tsp
  • A cup of grated coconut
  • Cooking oil- 50g
  • Red chilly powder - 3 tsp 
  • Salt to taste.

Method:
  • After cleaning the lamb trotters / aattukaal thoroughly,add water enough to submerge and cook them with the crushed ginger piece in a pressure cooker for 10 minutes in high flame and 25 minutes in low flame with the lid closed.
  • Heat a pan and add in coriander seed, pepper , cumin and then grated coconut one by one and dry roast them in low flame. Leave it to cool and grind them to a fine paste.
  • Heat oil in a separate pan, add the chopped onion and saute it for 3 minutes and add chopped tomatoes and cook it till they become soft.
  • Add chilly powder to the onion and tomato and cook it for two minutes.
  • Mix the masala paste and onion, tomato and salt to the cooked lamb trotters and cook them in low flame for fifteen minutes with the lid opened.
  • Now the spicy lamb trotters gravy/ Aattukkal kuzhambu is ready. Garnish it as you wish. 
  • Serve it hot with idli, dosa, chapathi, poori or even with rice.
Note:
  • Make sure to scrape off all the black layer from the skin . If you fail to do so, the outcome will taste bitter.
  • Since lamb trotters contain a lot of fat content, use as little oil as possible.
  • If you don't like too much spice, reduce the chilly powder.
Thank you for reading. Please feel free to leave  your comment.

8 comments:

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