Side Dish

Lamb Chettinad

Posted by Archna Gowda on

This Lamb Chettinad recipe just tops my list of favorites and always scores big with my family and friends!! It is packed with a ton of aromatic flavors from so many different local spices from the chettinad region of Tamilnadu. Chettinad cuisine is believed to be one the spiciest cuisines in India. While the preparation and presentation is simple, cuisine is known for the complexity of flavours. Do give it a try!!

Ingredients

Lamb-1 lb [cut into small pieces]

Oil-2 tbsp

Ghee-1 tsp

Salt to taste

Onions-1 cup finely chopped

Tomatoes-1 cup chopped

Ginger garlic paste-1 tsp

Green chilis-2 slit

Curry leaves-2 sprigs

Mint leaves-1/4 cup

Turmeric-1/4 tsp

Chattinad masala powder-2 tbsp

Coconut milk-1 cup

Cilantro-2 tsp finely chopped

Lemon juice-1 tsp

For Chettinad Masala

  • Black pepper- 2 tsp
  • Red chilies- 8
  • Byadagi red chilis-8
  • Cumin seeds- 1 ½ tbsp.
  • Dry coconut- 1 ½ tbsp.
  • Coriander seeds-2 tbsp
  • Bay leaf-1
  • Star anise-2
  • Mace-1
  • Shahi jeera-1 tsp
  • Cloves- 4
  • Cinnamon -2 inches
  • Fennel seeds-2 tbsp
  • Curry leaves-1/4 cup

Dry roast all the ingredients one by one separately and let the mixture cool completely. Make powder and store in an air tight bottle.Use it in all your chettinad recipes, both veg n non veg.

Method

Heat oil in a pressure cooker, add the mint leaves and lamb pieces and fry till the lamb is slightly brown [it takes almost 5-7 mins] on all sides. Now take the lamb pieces out on a plate and set aside.

Add ghee to the pressure cooker, add the onions and ginger garlic paste and fry till the onions turn golden brown. Add the curry leaves and fry for a minute.Add the tomatoes and cook till the oil separates. Now, add all the powders and salt and fry till everything is well combined, add the lamb pieces back to the pressure cooker, add the coconut milk [add half cup water if required] and gently mix everything together and pressure cook for 2-3 whistles [if you are using baby lamb or boneless lamb you can cook for just one whistle]

Once the pressure cooker if cool, open the cooker and add the cilantro and lemon juice, gently mix and let it simmer for 3-5 mins on low flame, turn off heat.Your spicy Chattinad Lamb curry is now ready to serve with rotis, dosas, pooris or chapattis.