Lamb Chettinad Recipe
Lamb cooked in roasted coconut paste and whole garam masala
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Ingredients
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Main Ingredients
Whole Garam Masala
Spices
For Tempering
Method
Preparation
- 1
Roast the Coconut
In a dry pan, roast the grated coconut on medium heat until golden brown. Stir continuously to avoid burning. Once done, set aside to cool.
- 2
Prepare the Marinade
In a bowl, combine the lamb with turmeric powder, red chili powder, coriander powder, and salt. Mix well and let it marinate for at least 30 minutes.
Cooking
- 3
- 4
- 5
Sauté Onions
Add the finely chopped onions and sauté until they turn golden brown.
- 6
Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and sauté for an additional 2-3 minutes until the raw smell disappears.
- 7
Add Tomatoes and Green Chilies
Add the chopped tomatoes and slit green chilies. Cook until the tomatoes turn soft.
- 8
- 9
Cook the Lamb
Cover the pot and let the lamb cook on low heat for about 40-45 minutes, or until tender. If using a pressure cooker, cook for 2-3 whistles.
- 10
Make Coconut Paste
In a blender, blend the roasted coconut with a little water to make a smooth paste.
- 11
Combine Coconut Paste
Add the coconut paste to the pot. Mix well and cook for an additional 10-15 minutes until the flavors meld.
- 12
Finish with Garam Masala
Sprinkle garam masala powder over the lamb dish and mix well. Cook for another 5 minutes.
