Indian cuisine · Meat & Kebab

Chettinad Mutton Chukka

Dry-fried lamb cubes from Chettinad, coated in a freshly roasted spice powder and grated coconut.

Ingredients · for 4 servings

• 800 g lamb shoulder (boneless)
• 1 tsp turmeric
• 2 onions
• 1 tbsp ginger-garlic paste
• 6 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 3 tbsp grated coconut
• 20 curry leaves
• 4 tbsp sesame oil
• salt

Instructions

1. Cut the lamb into 3 cm cubes, mix with turmeric, the ginger-garlic paste and 1 tsp salt, and simmer covered with 200 ml water for 35–40 min. until tender and the liquid has nearly evaporated.
2. Meanwhile roast chilies, coriander seeds, fennel seeds and peppercorns in a dry pan for 3 min., finally adding the grated coconut and roasting until golden-brown.
3. Let the roasted spices cool completely and grind in a mortar or spice mill to a coarse, fragrant powder.
4. Heat sesame oil in a wide pan, let the curry leaves sizzle up, and fry the finely sliced onions over medium heat for 8–10 min. until golden-brown.
5. Add the pre-cooked lamb with its remaining liquid and fry uncovered over high heat for 10–12 min. until the cubes get browned edges.
6. Sprinkle the spice powder over it, toss dry for 3–4 min. until it clings as a dark crust, and serve immediately with lemon wedges and rice.