Sesame Lamb Curry (Yellu Kari Kulambu): A Chettinad Delight
50 minutes
684 reads
About Sesame Lamb Curry (Yellu Kari Kulambu): A Chettinad Delight
This Sesame Lamb Curry, or Yellu Kari Kulambu, is a fragrant and flavorful Chettinad-style curry that's sure to impress. Inspired by a quest for unique lamb recipes, this version combines tender lamb pieces with lamb marrow bones for a richer, deeper flavor profile. The nutty aroma of sesame seeds adds a unique twist to this South Indian classic.Unlike traditional South Indian curries, this recipe boasts a bold and complex taste from a masterful blend of spices including black peppercorns, cumin, fennel, and of course, sesame seeds. The result is an aromatic and satisfying dish perfect for a special occasion or a weeknight dinner.Serve this versatile curry with steamed rice, chapathi, or dosa – the choice is yours! Get ready for a culinary adventure with this unforgettable recipe.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
Lamb and Bones
- 500 gm Lamb a mix of tender lamb pieces and marrow bones (lamb shanks work well) for richer flavor. if unavailable use only lamb pieces.
Spices and Aromatics
- 1 tsp Peppercorns black
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Ginger-Garlic Paste
- 2 tbsp Yogurt plain, full-fat yogurt (curd)
- 2 tbsp Sesame Seeds til/yellu
- 1 stick Cinnamon
- 3 Cloves
- 2 Star Anise
- 5 Cashews
- 4 Chilies adjust to your spice preference, red
- 5 clove Garlic for added flavor beyond the paste
Vegetables and Aromatics
Other
- 1.5 tsp Salt adjust to taste
- 2 tbsp Sesame Seed Oil
- 1 tsp Curry Leaves optional, adds extra aroma
Instructions
Marinate the Lamb
- Clean the lamb and marinate with yogurt, turmeric powder, ginger-garlic paste, salt, and half the chopped onions for at least 30 minutes.
Roast the Spices
- Heat 1 tbsp sesame oil in a pan. Add cumin, fennel, sesame seeds, cashews, cloves, cinnamon, star anise, and peppercorns. Roast until fragrant and slightly browned.
Make the Spice Paste
- Add roughly chopped onions and red chilies to the roasted spices. Roast for 5 minutes. Remove from heat, cool, and grind to a fine paste using a little water.
Pressure Cook the Lamb
- Pressure cook the marinated lamb with 1/2 cup of water for 4-5 whistles. Allow pressure to release naturally.
Sauté Aromatics
- Heat the remaining sesame oil in a pan or kadhai. Add the remaining finely chopped onions and curry leaves (if using). Sauté until golden brown.
Add Tomatoes and Spice Paste
- Add the chopped tomatoes and cook until softened. Stir in the ground spice paste and cook for a few minutes until the raw smell disappears.
Combine and Simmer
- Add the pressure-cooked lamb, salt, and 1 cup of water to the pan. Stir well to combine.
Add Potatoes and Thicken
- Add the chopped potatoes to the curry. Cover and simmer until the potatoes are cooked and the gravy has thickened to your desired consistency.
Serve
- Remove from heat and serve hot with steamed rice, chapathi, or dosa.
Recipe Notes
Expert Tips
- For an even richer flavor, use lamb shanks or a combination of lamb shanks and tender lamb pieces.
- Adjust the amount of red chilies according to your preferred spice level. Start with less and add more if needed.
- Don't overcook the lamb; it should be tender but not falling apart.
- If the curry is too thick, add a little water or coconut milk to adjust the consistency.
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Recipe Nutrition
Calories: 199kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 1415mgPotassium: 772mgFiber: 5gSugar: 7gVitamin A: 778IUVitamin C: 81mgCalcium: 92mgIron: 2mg
Madraasi Deepa
Articles: 146
3 Comments
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This is amazing! Excited to make it.
Perfect dish! Can’t wait to cook it.
What a great recipe! Thanks for sharing.