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  • Writer's pictureCinnamon Garden

CG's Lamb Chettinad

Updated: Aug 26, 2021

Chettinad is one of the most aromatic cuisine in India. Lamb Chettinad is a famous peppery, coconutty curry with flavour of curry leaves and aromatic spices.

By Cinnamon Garden Restaurant in Ashbourne, Co. Meath.


Prep Time: 30 mins

Cooking Time: 2 hrs

Total Time: 2.5 hrs

Serves: 4


Ingredients:

  • 1/2 Cup Freshly Grated Coconut

  • 900 Grams lamb cut into small pieces

  • 1 Medium size chopped onion

  • 2 Finely chopped tomatoes

  • 5-6 Green chilies, slit vertically

  • 1 Tablespoon ginger garlic paste

  • 10-12 Curry leaves

  • 1 Tablespoon Oil

  • 1-2 Bay leaves

  • 1 Small cinnamon stick

  • 10 Cloves

  • 1 Teaspoon Fennel seeds

  • 1 Teaspoon Turmeric powder

  • Handful of chopped Coriander leaves

  • Salt to taste

Spices:

  • 2 Teaspoons Red Chili powder (Adjust according to how spicy you want)

  • 2 Tablespoons Coriander Seeds

  • 1 Cinnamon Stick

  • 2 Teaspoons Fennel seeds

  • 10 Black pepper corns

  • 2 Black Cardamom

  • 1 Teaspoon Cumin Seeds


Method

  1. Wash lamb pieces 3-4 times with water. Drain the water and keep them aside after rubbing them with ginger and garlic paste.

  2. This curry can be prepared using saucepan.

  3. So, first of all dry roast all the spices mentioned above except chili powder on medium high heat till they are fragrant. It takes about 2 minutes.

  4. Grind the roasted spices with coconut using a cup of water to smooth paste.

  5. Add a tablespoon of oil in a saucepan and once it is heated, put bay leaves, cinnamon stick, cloves and a teaspoon fennel seeds on medium high heat for 2 minutes.

  6. Add in chopped onions, slit green chilies and curry leaves. Sauté till onion is nicely browned.

  7. Add ginger garlic paste and fry for few more seconds.

  8. Now add chopped tomatoes and fry them till nice and mushy. Stir in between. This will take roughly around 4-5 minutes on medium high heat.

  9. Add salt and turmeric powder.

  10. Now add lamb and mix well. Cover the saucepan and Slow cook up to 1- 1.5 hours.

  11. Add the prepared coconut paste. Mix and simmer on medium heat for more 10 minutes.

  12. Add coriander leaves, curry leaves and mix and simmer for another 2 minutes.

  13. Remove from heat and serve with roti, naan or rice.

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