Jun 09 2026
Restaurants›Mintt Indian Cuisine›Lamb Chettinad Recipe

Lamb Chettinad Recipe

Inspired by Mintt Indian Cuisine
Time2h
Serves4

Lamb simmered in black pepper sauce, coconut and mild spices.

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Ingredients

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Meat

Spices

Vegetables

Liquids

Seasoning

Method

Preparation

  1. 1

    Prepare the Spice Mix

    In a dry pan, toast the black peppercorns, coriander seeds, cumin seeds, and fennel seeds over medium heat until fragrant. Let them cool slightly, then grind into a fine powder using a spice grinder.

  2. 2

    Chop Vegetables

    Finely chop the onions and mince the garlic and ginger. Puree the tomato and set aside.

Cooking

  1. 3

    Fry the Onions

    In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are golden brown, about 8-10 minutes.

  2. 4

    Add Garlic and Ginger

    Add the minced garlic and ginger to the pot with the browned onions and sauté for another 2-3 minutes until aromatic.

  3. 5

    Incorporate Spices and Lamb

    Add the ground spice mix, turmeric powder, red chili powder, and the cubed lamb to the pot. Stir well to coat the lamb in the spices.

  4. 6

    Add Tomato and Coconut

    Pour in the pureed tomato and grated coconut. Stir until combined and cook for 2-3 minutes.

  5. 7

    Simmer

    Add water and salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours or until the lamb is tender.

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