Chettinad Lamb Curry Recipe - Serves 4-6

Chettinad Lamb Curry Recipe

From 317 to 476 calories each serving (515 to 674 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Medium Hot


1 large onion, peeled and coarsely chopped
3 medium tomatoes, peeled and coarsely chopped
2 tablespoons (30ml) cooking oil
3 cloves
2 star anise
5cm (2 inch) piece of cinnamon stick
3 green cardamom pods, lightly crushed
2 teaspoons (10ml) fennel seeds
1 teaspoon (5ml) cumin seeds
3 bay leaves
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
1 tablespoon (15ml) chilli powder
2 tablespoons (30ml) ground coriander
1/2 teaspoon (2.5ml) ground turmeric
1KG (2 lb 4 oz) lamb, cut into 2cm (3/4 inch) pieces
6 curry leaves
1 teaspoon (5ml) ground black pepper
1 tablespoon (15ml) finely chopped fresh coriander (cilantro) leaves


Put the onion and tomato into a food processor, blend into a smooth paste and set aside
Heat the oil in a large frying pan (you need one with a lid) over a medium heat
Add the cloves, star anise, cinnamon, cardamom pods, fennel seeds, cumin seeds and bay leaves, mix well and fry for 60 seconds, stirring all the time
Add the onion and tomato paste that you made, mix well and fry for 4 minutes, stirring often
Add the ginger and garlic, mix well and saute for 3 minutes, turning often
Add the chilli powder, ground coriander and turmeric, mix well, bring to a good simmer, reduce the heat and simmer for 5 minutes, stirring now and again
Add the lamb, 2 cups (500ml or 17 fl oz) of water, the curry leaves and black pepper, mix well, increase the heat and bring to a good simmer, reduce the heat, cover and simmer for 20 minutes, stirring a few times
Remove the lid, increase the heat to get a good boil and cook for 5 minutes to reduce the liquid, stirring often
Serve hot on rice, garnished with the fresh coriander (cilantro) leaves

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Recipe submitted on 10 July 2011

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