Lamb Leg Gravy / Aatu kaal Kuzhambu

Welcome to Todays recipe is Lamb Leg Gravy / Aatu kaal Kuzhambu. This recipe goes well with idli, dhosa and also boiled rice.

The lamb leg should be good enough to cook otherwise it will spoil the taste of the kuzhambu. Suppose if it is rich in fat it leaves more oil in the kuzhambu​ then it will taste different.

Try out this recipe and comment me. My moms way of doing this aatu kaal kuzhambu. But am doing this the first time for my hubby. It came out very well. The color of the kuzhambu itself is tempting very much for me. But it really tasted good.











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Lamb Leg Gravy / Aatu kaal Kuzhambu
Lamb Leg gravy
  1. Take two lamb legs, totally 8. Remove hair if any and rinse well with water. Add turmeric powder and wash again. Pressure cook for 4 -5 whistles
  2. Heat oil in a heavy bottomed vessel.
  3. Add all ingredients to grind and roast well
  4. Put it in a blender and blend without water.
  5. Once the mixture is grinded well add ginger and garlic.Now blend it again by adding little water and make a paste
  6. The masala paste should be like this.
  7. Now in the same vessel add shallots and fry till it becomes transparent.
  8. Add tomatoes and stir again
  9. Add little turmeric powder and little chilly powder and salt to make tomatoes mushy.
  10. Cool it and blend like a paste.
  11. Add coconut in a blender and grind. After it is grinded well add little water and grind again.
  12. Extract the milk with a strainer
  13. In a vessel add little oil and add the ground masala paste and stir continously.
  14. Now add ground onion and tomato paste and stir continously till the oil leaves out in the sides
  15. Now add the masala to the cooked lamb leg.Mix well till the masala coats the meat.
  16. Add one and half tumbler water.Check for salt and spiciness as per your taste. Close with a lid and allow it boil for 10 mins.
  17. Once the gravy becomes thickened add the coconut mil and boil it for 10 minutes.
  18. Lamb Leg gravy is ready to serve.
Recipe Notes

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