Tender and delicious Jerk lamb curry is known as votithunakalu and yendu mamsam in rayalaseema, Andhra region. Jerk lamb can be stored for more than a year

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featured image votithunakalu

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 cup Jerk lamb/Yendu mamsam/Votithunakalu
 6 tbsp Oil
 2 Onion(medium)
 2 Tomato(medium)
 4 green chillies
 Curry leaves
 1 tbsp Turmeric
 2 tbsp Chilly powder
 Salt
 1 tbsp Meat Masala
 2 tbsp Coriander seeds powder
 4 cups water
 2 tbsp Ginger garlic paste

1

Soak jerk lamb/votithonakalu/yendu mamsam in water for about 3-4 hours
(To prepare jerk lamb/votithonakalu/yendu mamsam from lamb first cut the lamb into fine pieces and add turmeric and salt mix them well and dry lamb pieces in sun for 3-5 days and jerk lamb/votithonakalu/yendu mamsam pieces can be stored for maore than a year)

soaking og meat Rayalaseema Votithonakalu(Jerk lamb curry)

2

Blend the soaked pieces into fine pieces

blending of dried meat Rayalaseema Votithonakalu(Jerk lamb curry)

3

In a pressure cooker add 2 cups of water and blended fine pieces and cook until 4-5 whistles

pressure cook Rayalaseema Votithonakalu(Jerk lamb curry)at

4

Mean while when the pieces are cooking take a pan add 4 tablespoons of oil heat it in medium flame now add onions, green chillies. When the onions turn tranparent add ginger garlic paste, turmeric, salt, chilly powder stir it well. Add tomato, curry leaves saute for 3-5 minutes.

frying of veggis Rayalaseema Votithonakalu(Jerk lamb curry)

5

After the pressure goes of in pressure cooker add jerk lamb/votithonakalu/yendu mamsam pieces and 2 cups of water add mutton masala, coriander seeds powder stir it well

6

Cook it in medium flame until the water gets evaporated once all the water gets evaporated off the heat and serve it hot.

Rayalaseema Votithonakalu(Jerk lamb curry) can be served with rice and chapati.

dry meat jerk curry

Ingredients

 1 cup Jerk lamb/Yendu mamsam/Votithunakalu
 6 tbsp Oil
 2 Onion(medium)
 2 Tomato(medium)
 4 green chillies
 Curry leaves
 1 tbsp Turmeric
 2 tbsp Chilly powder
 Salt
 1 tbsp Meat Masala
 2 tbsp Coriander seeds powder
 4 cups water
 2 tbsp Ginger garlic paste

Directions

1

Soak jerk lamb/votithonakalu/yendu mamsam in water for about 3-4 hours
(To prepare jerk lamb/votithonakalu/yendu mamsam from lamb first cut the lamb into fine pieces and add turmeric and salt mix them well and dry lamb pieces in sun for 3-5 days and jerk lamb/votithonakalu/yendu mamsam pieces can be stored for maore than a year)

soaking og meat Rayalaseema Votithonakalu(Jerk lamb curry)

2

Blend the soaked pieces into fine pieces

blending of dried meat Rayalaseema Votithonakalu(Jerk lamb curry)

3

In a pressure cooker add 2 cups of water and blended fine pieces and cook until 4-5 whistles

pressure cook Rayalaseema Votithonakalu(Jerk lamb curry)at

4

Mean while when the pieces are cooking take a pan add 4 tablespoons of oil heat it in medium flame now add onions, green chillies. When the onions turn tranparent add ginger garlic paste, turmeric, salt, chilly powder stir it well. Add tomato, curry leaves saute for 3-5 minutes.

frying of veggis Rayalaseema Votithonakalu(Jerk lamb curry)

5

After the pressure goes of in pressure cooker add jerk lamb/votithonakalu/yendu mamsam pieces and 2 cups of water add mutton masala, coriander seeds powder stir it well

6

Cook it in medium flame until the water gets evaporated once all the water gets evaporated off the heat and serve it hot.

Rayalaseema Votithonakalu(Jerk lamb curry) can be served with rice and chapati.

dry meat jerk curry

Rayalaseema Votithonakalu(Jerk lamb curry)