Lamb Chettinad Recipe
Make Lamb Chettinad Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Chettinad Spice Mix
Main Ingredients
Method
Marinade Preparation
- 1
Marinate the Lamb
In a large bowl, combine the lamb pieces with yogurt, turmeric powder, red chili powder, and salt. Mix well to ensure the lamb is thoroughly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Chettinad Spice Mix Preparation
- 2
Prepare the Spice Mix
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, black pepper, fennel seeds, cloves, cinnamon stick, and dry red chilies until fragrant (about 3-5 minutes). Allow to cool, then grind to a fine powder using a spice grinder or mortar and pestle.
Cooking
- 3
- 4
Add Tomatoes and Spice Mix
Add the chopped tomatoes to the pot and cook until they soften. Then, add the prepared Chettinad spice mix and stir well to combine.
- 5
Combine with Lamb
Add the marinated lamb to the pot, stirring to coat the meat with the spice mixture. Cook for 5-7 minutes on high heat until the lamb is browned.
- 6
Simmer
Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender. Stir occasionally and add water if necessary to prevent sticking.
- 7
Finish with Coconut
Once the lamb is tender, stir in the grated coconut and cook for an additional 10-15 minutes.
- 8
Garnish and Serve
Garnish with chopped cilantro and serve hot with rice or naan.
