Spicy lamb ghee varuval
Spicy lamb ghee varuval

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, spicy lamb ghee varuval. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

The word chukka means 'Dry Curry'. Now let's jump on to the ingredients list to make this delicious mutton chukka varuval recipe. Grind the coconut and spices, given in the list, to a smooth paste adding enough water. Clean and pressure cook mutton until tender, in a cup of water.

Spicy lamb ghee varuval is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Spicy lamb ghee varuval is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have spicy lamb ghee varuval using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Spicy lamb ghee varuval:
  1. Prepare 500 g lamb meat, wash and drain
  2. Prepare 1.5 tablespoon ginger garlic paste
  3. Take 3 tablespoon chilli powder
  4. Get tsp turmeric powder
  5. Prepare to taste Salt
  6. Take 3 medium onions, sliced
  7. Prepare 5 dried chillies, cut into quarters
  8. Make ready 1 sprig curry leaves
  9. Get 1 tbsp vinegar
  10. Make ready 1 tbsp dark soya sauce
  11. Take 3 tbsp ghee
  12. Take 1 tsp fennel seed
  13. Prepare Water

Small red onions (chinna vengaayam/red pearl onions) works best for this Mutton varuval recipe. Small onions adds great taste to any South-Indian recipe. More the small onions and more the oil, tastier gets this mutton sukka varuval. The dry red chilies and their seeds add a nice smoky flavor to the mutton fry.

Instructions to make Spicy lamb ghee varuval:
  1. Marinade lamb with ginger garlic paste, salt, 2 tbsp chilli and turmeric powder. Set aside overnight or at least minimum 1hr.
  2. Heat 2tbsp ghee add fennel, curry leaves and 3 dried chillies. Stir well. Add 2 sliced onions and fry till translucent. Add lamb and mix well. Cook for 10 mins. Add water enough to cook lamb. In pressure cooker, 1/2 cup water and let it whistle for 20 mins. Remove pot from stove and let it steam off. Once steam has eased off, drain cooked lamb and set aside.
  3. Heat a wok. Heat 1tbsp ghee, add 1 sliced onion and 2 dried chillies. Cook onion. Add lamb and 1tbsp chilli powder. Mix well. Add vinegar and dark soya sauce. On high heat, keep stirring continously for 5 to 8 mins. You may sprinkle some reserved lamb broth if too dry while stirring. Taste for salt and done.

More the small onions and more the oil, tastier gets this mutton sukka varuval. The dry red chilies and their seeds add a nice smoky flavor to the mutton fry. Tear them into smaller pieces for. Spicy Mutton Liver Fry / Mutton Liver Varuval / Eeral Varuval This Goat liver fry is a delicious, spicy dry preparation which is a treat for organ meat lovers! Goat liver is excellent source of protein and rich in iron & vitamin A.

So that’s going to wrap it up for this special food spicy lamb ghee varuval recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!