Lamb curry (Khurma Gosht) with Coriander Rasam

There are a million ways or recipes when you search for Lamb khurma or curry recipes. This is my family's recipe and I am serving it with rice and a variation of Rasam today aka the Coriander Rasam. These curries go very well with Chapati or Roti or Indian bread
Lamb Curry 1(Lamb cooked with Indian Spices)

Lamb

Ingredients:

1. 1 lb lamb cut into bite size pieces
2. 1 medium large onion sliced fine
3. 1 teaspoon ginger-garlic paste
4. 2-3 tablespoons oil
5. 1 teaspoon each of chilly powder, coriander powder
6. 1/2 teaspoon each of salt, turmeric, garam masala powder, cumin powder
7. Use 2-3 cloves and 1-2 inch cinnamon stick if you don't have garam-masala powder

Wash the lamb pieces till water runs clear and then marinate with all the powder ingredients for 1/2 hour to 2 hours. In a pressure cooker heat the oil and fry the onions till they start to turn darm brown. Add spices and ginger-garlic paste and fry for 3-4 minutes. Add meat and fry for 5 minutes. Add 1/4 cup water and cover the cooker and cook for 3 whistles. Once the steam escapes, open the cooker and simmer till the excess water evaporates. Serve with rice or roti

Khurma Gosht (Spicy Lamb curry)
Ingredients:

1. 1 lb lamb cut into bite size pieces
2. 1 medium large onion sliced fine
3. 1 teaspoon ginger-garlic paste
4. 2-3 tablespoons oil
5. 1 teaspoon coriander powder
6. 1/2 teaspoon each of salt, turmeric, garam masala powder, cumin powder
7. Use 2-3 cloves and 1-2 inch cinnamon stick if you don't have garam-masala powder
8. 1/2 cup yogurt
9. 4-6 green chillies slit

Wash the lamb pieces till water runs clear and then marinate with all the powder ingredients and yogurt for 1/2 hour to 2 hours. In a pressure cooker heat the oil and fry the onions till they start to turn darm brown. Add spices and ginger-garlic paste and slit green chillies and fry for 3-4 minutes. Add meat and fry for 5 minutes. Add 2 tablespoons water and cover the cooker and cook for 3 whistles. Once the steam escapes, open the cooker and simmer till the excess water evaporates. Serve with rice or roti

Coriander Rasam (Tamarind soup with Coriander Powder)

Kothimeera Chaaru

Ingredients:

1. 1 lime sized tamarind
2. 4 cups of water
3. 1 tablespoon coriander powder
4. 1/2 teaspoon of salt
5. 1/4 teaspoon each of turmeric, cumin, mustard seeds
6. Few curry leaves and 3 red chillies broken
7. 1 tablespoon oil  
8. Cilantro for garnishing

In a pot add the tamarind along with water, salt, turmeric and coriander powder and bring to a boil. Let it boil on medium heat for 10 minutes. In a pan heat the oil and fry the cumin and mustard seeds for a minute. Add red chillies and curry leaves and fry for 3-4 minutes. Cut the heat, and add this temepring to the tamarind water and bring to a boil. Boil again for 5 minutes, garnish with cilantro and serve