Islamic goat or lamb sambar recipe

Let see how to cook authentic Tamil recipe Islamic goat or lamb sambar recipe with step by step instructions.

By
Tamil Cuisine  -  Non-VegetarianMutton (entree)
Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Goat or lamb meat - 300 grams
  2. Brinjal or Indian egg plant - 5 (small)
  3. Potato - 4
  4. Carrot - 3
  5. Green chili - 5
  6. Tomato - 3
  7. Onion - 1
  8. Raw Mango - 1/2
  9. Pigeon pea - 200 grams
  10. Curry masala powder or garam masala powder - 3 to 4 teaspoon (tsp.)
  11. Ginger and garlic paste - 2 teaspoon (tsp.)
  12. Grated coconut - 1 cup
  13. Tamarind - 1 small lemon size.
  14. Chili powder - 1 teaspoon (tsp.)
  15. Turmeric powder - 1/2 teaspoon (tsp.)
  16. Coriander powder - 1/4 teaspoon (tsp.)
  17. Coriander leaves - 20
  18. Curry leaves - 10
  19. Cardamom - 4
  20. Cloves - 2
  21. Cinnamon stick - 2 inch (broken)
  22. Oil - 1/4 cup
  23. Salt - 2 teaspoon (tsp.)

PREPARATION:

  1. Soak pigeon pea for 2 hours, drain and keep it aside.
  2. Cut goat or lamb into 1 inch cubes.
  3. Cut brinjal or egg plant into to 4 vertical pieces.
  4. Cut potato into 4 vertical pieces.
  5. Cut carrot into small 1 inch pieces.
  6. Slit green chili into to 2 pieces.
  7. Cut onions into think slices. Cut tomato into 4 vertical slices.
  8. Ground coconut into a fine paste by adding little water as possible.
  9. Soak tamarind for few minutes and make thick 1 cup juice.
  10. Heat oil in a pressure cooker add the cardamom, cloves, cinnamon stick and cook for few minutes.
  11. Now add the onion and cook until it turns golden brown.
  12. Add the ginger garlic paste and cook until the raw smell is gone.
  13. Now add the turmeric powder, chili powder and cook for 1/2 minute.
  14. Now add the goat or lamb meat, mix well and cook until the masala coat the meat well.
  15. Now add the pigeon pea, tomatoes, 3 1/2 cups of water, salt to taste, coriander leaves and cook for 3 whistle and keep it aside for the pressure to release.
  16. In a pan add the vegetables (brinjal, potato, carrot), curry masala powder, coriander powder, cooks masala (pressure cooked pigeon pea and meat), 1 cup of water and cook for 10 minutes.
  17. Now add the ground coconut , tamarind juice and bring to boil.
  18. Add curry leaves and cook until the tamarind raw smell is gone.
  19. Remove and serve.

NOTES:

  1. Goes well with briyani



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