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Dappadam - Lamb Kadi

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Dappadam - Lamb Kadi Recipe, Sabji, How To Make Dappadam - Lamb Kadi Recipe

Dappadam lamb kadi is a traditional dish made with lamb bones cooked in tamarind and spices lamb bones cooked with tamarind.

Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.
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About Recipe

koora, Kuzhambu, torkari

How to make Dappadam - Lamb Kadi

(103 ratings)
7 reviews so far
Prep time
20 mins
Cook time
40 mins
Total time
60 mins
Dappadam - Lamb Kadi
Author : Vahchef
Main Ingredient : Lamb
Servings : 2 persons
Published date : July 06, 2018


Ingredients used in Dappadam - Lamb Kadi
• Coriander leaves (chopped) - 1 bunch.
• Garam masala powder - 1/2 tea spoon.
• Rice paste - 2 teaspoons.
• Tamarind juice - 1/2 cup.
• Coriander powder - 1 tablespoon.
• Red chill powder - 1 tablespoon.
• Water - as required.
• Curry leaves - 1 bunch.
• Green chillies - 4 numbers.
• Salt - to taste.
• Turmeric powder - pinch.
• Ginger & garlic paste - 1 tea spoon.
• Onions - 1 cup.
• Garam masala - 2 numbers.
• Bayleaf - 4 numbers.
• Oil - 1 cube.
• Lamb bones - 500 grams.
• Water - as required.
• Coconut powder - 1 tablespoon.
Method:
  • Wash Lamb bones in water and keep it to a side.Soak rice in little water for 30minutes and make into a fine paste.
  • Take a Presure cooker add oil, garam masalas, bayleaf, onions saute them and then add ginger garlic paste, turmeric powder, salt, green chillies, and curry leaves and mix well for 2 minutes.
  • Now add the lamb bones saute them and add water as need, red chilli powder, coriander powder, mix well and close with lid and cook for 10-15 minutesin slow flame.
  • Once lamb bones are cooked add tamarind juice, water if need, coconut powder and let it come for boil.
  • Now add the rice paste very slowly to the boiling lamb bones and mix well then add garam masala powder and coriander leaves chopped let it cook for 5 minutesand remove from flame.

serve hot with roti or pulkas.






Cooking with images Rassa , Lamb rasdar, saaru





Articles


Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.


 

Comments & Reviews

 

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Recent comments

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GoVikings777 Posted on Thu Apr 30 2009

2nd comment! YEAHHHHH!

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allush29 Posted on Thu Apr 30 2009

Awooo Mouth watering. Thanx

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commandervulkan Posted on Fri May 01 2009

What type of Onion?

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sramprasad Posted on Fri May 01 2009

excellent...

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lewis1122334455 Posted on Sun May 03 2009

3:20 Gotta love the sound of the door opening , someone could smell the Dappadam

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sri mohan Posted on Sun Mar 09 2014

love u sanjay garu ..i become fan of urs sir, me vantalanu sadhyamainta varaku nenu padimandiki nerpisthanu me dishes vidoes ni andariki share chesthanu sir.....how to buy u r 6 dvd pack and how much cost it was in indian rupees.?

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usharani Posted on Sat May 03 2014

thanks v much for all your recipies they are really good.in the above receipecan I use chiken instead of mutton.tks

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