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Lamb Curry with Amaranth Leaves

May-10-2016
Rekha Vengalil
60 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Lamb Curry with Amaranth Leaves RECIPE

It’s an easy and quick Kerala style curry where the meat is cooked in spices and coconut milk till tender. Finally the greens are tipped in and simmered till withered. Do alter the spices to suit your taste.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Kerala
  • Pressure Cook
  • Main Dish

Ingredients Serving: 4

  1. Lamb – 500 grams
  2. Onion – 2 medium, finely chopped
  3. Garlic paste – 2 teaspoons
  4. Ginger paste -2 teaspoons
  5. Green chilies – 2-3 or to taste
  6. Tomatoes – 2 small, cubed
  7. Coriander powder – 1.5 tablespoons
  8. Turmeric powder – 1/2 teaspoon
  9. Meat masala – 1 tablespoon
  10. Garam masala – 1/2 teaspoon
  11. Curry leaves – 2 twigs
  12. Coconut milk – 1 cup
  13. Red amaranth leaves – a bunch or about 3 tightly packed cups
  14. Oil as required
  15. Salt to taste

Instructions

  1. Wash and clean the meat well. Drain the water completely and set aside.
  2. Heat oil in a pressure cooker pan. Add the chopped onions and cook till translucent. Add the green chilies, ginger & garlic paste. Cook till the raw smell is gone.
  3. Add the turmeric powder, coriander powder, meat masala and cook till the oil starts to separate. Add the tomato; cover and cook till mushy
  4. Tip in the meat and salt to taste. Increase the heat and cook for 2-3 minutes till everything is well blend and coated. Add about ¼-1/2 cup water; reduce the heat to medium low. Cover and pressure cook till the meat is done.
  5. Turn off the heat and wait till cooker releases all the steam. Uncover (at this point you may adjust the consistency of the gravy by adding in more water).
  6. Add the chopped amaranth leaves and cook for about 8-10 minutes or till the gravy has thickened. Add the coconut milk, curry leaves, garam masala,
  7. Give a good stir and bring to a gentle simmer. Turn off the heat and serve with rice or any Indian flat bread.

Reviews (1)  

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Reema Thukral
May-11-2016
Reema Thukral   May-11-2016

Easy and delicious. Thanks for sharing the recipe.

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